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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Online Access: | https://www.redalyc.org/articulo.oa?id=395940119019 |
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Table of Contents:
- Estimate of dietary intake of chloropropanols (3-MCPD and 1,3-DCP) and health risk assessment Adriana Pavesi ARISSETO Eduardo VICENTE Regina Prado Zanes FURLANI Maria Cecília de Figueiredo TOLEDO Agrociencias Contaminants processed foods margin of exposure (MOE) Chloropropanols, including 3-monochloropropane-1,2-diol (3-MCPD) and 1,3-dichloropropan-2-ol (1,3-DCP), comprise a group of chemical contaminants with carcinogenic and genotoxic properties. They have been found in a variety of processed foods and food ingredients, such as hydrolyzed vegetable protein, soy sauce, cereal-based products, malt-derived ingredients, and smoked foods. This study aimed to assess the dietary exposure to 3-MCPD and 1,3-DCP in Brazil and verify whether the presence of these substances in foods could represent health risks. The intake was calculated by combining data on food consumption, provided by the Consumer Expenditure Survey 2008-2009, with the levels of contaminant occurrence determined by gas chromatography-mass spectrometry. The exposure to 3-MCPD ranged from 0.06 to 0.51 μg.kg bw–1.day–1 considering average and high consumers, while the intake of 1,3-DCP was estimated to be 0.0036 μg.kg bw–1.day–1 in the worst case scenario evaluated. Based on these results, it was verified that the Brazilians’ exposure to chloropropanols does not present a significant health risk. However, the consumption of specific foods containing high levels of 3-MCPD could exceed the provisional maximum tolerable daily intake of 2 μg.kg bw–1 established for this compound and, therefore, represent a potential concern. 2013 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940119019 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.33