A recent report of the joint venture between the FAO and the WHO has reviewed recent experiments and literature on contaminants in food. Regarding the presence of the 3-MCPD contaminant, chloropropandiol, which would be formed during the processing of vegetable oils and fats at temperatures above 200 degrees Celsius, the Examining Commission notes that: “The Committee noted that dietary exposures to 3-MCPD for the general population, even for high consumers (up to 3.8 μg / kg bw per day), did not exceed the new PMTDI.”
Comment