About the relevance of 3-MCPD ester formation during deep-frying

3-Monochloropropane-1,2-diol fatty acid esters (3-MCPDE) is a group of heat-induced food-borne contaminants which might have harmful effects on consumers health when digested. 3-MCPDE are mainly formed during the refining of edible oils and fats or during elevated heating of other foods.

EU regulation 2023/915 sets maximum levels for the total content of 3-MCPD (free and ester bound) in vegetable and marine oils and fats as well as in all types of infant foods. These maximum levels apply to edible oils and fats placed on the market for the final consumer or for use as an ingredient in food.

So far, there seems to be a lack of clarity as to whether and how this regulation can be applied to compound foods containing edible oils as ingredients. To overcome this ambiguity, DG Sante has addressed to amend the beforementioned regulation soon. In consequence, maximum levels for total 3-MCPD might also apply to relevant compound foods in the future.

While major attention has been spent on reducing the 3-MCPDE formation during edible oil refining, other food processing techniques such as industrial deep-frying applications haven´t been considered much. One reason for this could be that reliable studies have shown no significant formation of 3-MCPD in course of deep frying of vegetables such as potatoes. However, it can be seen as less considered but secure knowledge that during deep (pre-)frying of fish and meat significant amounts of 3-MCPDE can be generated.

This presentation targets to address a potentially underestimated source of food-borne 3-MCPD that could cause a negative consumers perception or legislative issues to food producers and retailers dealing with (pre)fried fish and meat products in the EU. Analytical data on the occurrence of 3-MCPD(E)/GE in common frying oils and in frequently consumed (pre-)fried foods on the German market are presented.