Ozluk Gizem, González-Curbelo Miguel Ángel, Kabak Bulent
Department of Food Engineering, Faculty of Engineering, Hitit University, Corum 19030, Turkey.
Departamento de Ciencias Básicas, Facultad de Ingeniería, Universidad EAN, Calle 79 no 11-45, Bogotá 110221, Colombia.
Foods. 2024 Sep 11;13(18):2876. doi: 10.3390/foods13182876.
Chloropropanols, their fatty acid esters, and glycidol and its fatty acid esters (GEs) are process contaminants in foods that pose potential health risks. These contaminants typically arise during the deodorization process of vegetable oils, particularly in high concentrations within oils like palm oil and products derived from them, such as margarine, baked goods, pastries, and infant formula. Chloropropanol esters and GE can hydrolyze under the influence of lipases, forming chloropropanols. Elevated temperatures during food production can lead to the release of free 3-chloro-1,2-propanediol (3-MCPD) or free 2-chloro-1,3-propanediol (2-MCPD) in products containing both fat and salt. The exposure to these contaminants, especially for infants and young children, raises concerns about potential health hazards. While extensive research has focused on 3-MCPD, 2-MCPD, and GE, knowledge regarding other chloropropanols such as 1,3-dichloro-2-propanol (1,3-DCP), 2,3-dichloro-1-propanol (2,3-DCP), and their fatty acid esters remains limited. This review aims to provide a comprehensive overview encompassing formation mechanisms, analysis methods, toxicological implications, occurrence patterns, exposure levels, mitigation strategies, and legislative considerations concerning these contaminants.
氯丙醇及其脂肪酸酯、缩水甘油及其脂肪酸酯（缩水甘油酯）是食品中的加工污染物，会带来潜在健康风险。这些污染物通常在植物油脱臭过程中产生，尤其是在棕榈油等油脂及其衍生产品（如人造黄油、烘焙食品、糕点和婴儿配方奶粉）中浓度较高。氯丙醇酯和缩水甘油酯在脂肪酶的作用下会水解，生成氯丙醇。食品生产过程中的高温会导致在含有脂肪和盐的产品中释放出游离的3-氯-1,2-丙二醇（3-MCPD）或游离的2-氯-1,3-丙二醇（2-MCPD）。接触这些污染物，尤其是对婴幼儿而言，引发了对潜在健康危害的担忧。虽然大量研究集中在3-MCPD、2-MCPD和缩水甘油酯上，但关于其他氯丙醇（如l,3-二氯-2-丙醇（1,3-DCP）、2,3-二氯-l-丙醇（2,3-DCP））及其脂肪酸酯的知识仍然有限。本综述旨在全面概述这些污染物的形成机制、分析方法、毒理学影响、存在模式、暴露水平、缓解策略和立法考量。
