This review gives an overview of current knowledge about 3-monochloropropane-1, 2-diol
(3-MCPD) formation and detection. Although 3-MCPD is often mentioned with regard to soy …

Soy sauce, a dark‐colored seasoning, is added to enhance the sensory properties of foods.
Soy sauce can be consumed as a condiment or added during the preparation of food. There …

EFSA was asked to deliver a scientific opinion on free and esterified 3‐and 2‐
monochloropropane‐1, 2‐diol (MCPD) and glycidyl esters in food. Esters of 3‐and 2‐MCPD …

3-Mono-chloropropane-1, 2-diol (3-MCPD) is a contaminant that occurs in food in its free
(diol) form as well as in an esterified (with fatty acids) form. Using a simple intestinal model, it …

Heat-induced food contaminants have attracted attention of both the scientific community
and the public in recent years. The presence of substances considered possibly or probably …

The presence of fatty acid esters of monochloropropanediol (MEs) in food is a recent
concern raised due to the carcinogenicity of their hydrolysable moieties 2-and 3 …

Chloropropanols and their esters are a group of food contaminants that have various
toxicities to the human body. Research and control to chloropropanols and their esters is …

Process-based contaminants in food—particularly in vegetable oils—have been a topic of
interest due to their potential health risk on humans. Oral consumption above the tolerable …

A survey of the levels of 3-monochloropropane-1, 2-diol (3-MCPD) in a range of selected
food products available in the UK is reported. The survey was carried out on behalf of the …

Background Soy sauce, originating from China, has a long history in Asian countries.
Recently, global production has markedly increased, and the consumer base is growing …