Risk Assessment of 3-MCPD in Food to Thais

In 2004-2005, a research on 3-MCPD risk assessment among Thais was carried out nation-wide to obtain the most recent data for Joint FAO/WHO Expert Committee on Food Additive (JECFA) further exposure evaluation and for the CODEX decision on the international maximum level standard and also for the Thai FDA decision on the standard revision. The study of hazard identification and dose - response characterization were conducted based on literature review and exposure assessment derived from the consume amount of foods together with 3-MCPD content in those foods. For 3-MCPD content in foods were determine by GC-MS using d 5 3-MCPD as internal standard. Risk Characterization was performed by comparing the dietary exposure of 3-MCPD to safety level (Provisional Maximum Tolerable Daily Intake, PMTDI) specified by JECFA. Two hundred and sixty eight samples of 11 kinds of seasoning products taken from 512 households in 4 regions (North, South, North East and Central) of Thailand and 98 samples of 24 kinds of food products include tap water and beers were analyzed for 3-MCPD content. It was found that the median of 3-MCPD in most of food and seasoning products were less than 0.01 milligram per kilogram except seasoning sauce (Acid-HVP) and soup powder were 0.19 and 0.03 milligram per kilogram respectively. When calculated 3-MCPD amount in food with consumption amount, it was found that the daily intake of 3-MCPD by Thais was 55.6 times lower than PMTDI. When taking the 1 milligram per kilogram as the maximum level of 3-MCPD in seasoning sauces which produced by acid hydrolysis, it was found that the exposure amount of 3-MCPD in Thais was still 6.3 times lower than PMTDI. In conclusion, Thai population are safe from 3-MCPD in food. Key word : risk assessment, 3-MCPD in Food, Thais