Dietary exposure to chloropropanols of secondary school students in hong kong

Food Additives and Contaminants: Part B Surveillance

Volumn 1, Issue 2, 2008, Pages 93-99

  Yau, J C W ^a   Kwong, K P ^a   Chung, S W C ^a   Ho, Y Y ^a   Xiao, Y ^a,b  

^a Centre for Food Safety   (China)

^b PEKING UNIVERSITY HEALTH SCIENCE CENTER   (China)

Author keywords

1,3 dichloro 2 propanol (1,3 DCP); 3 monochloropropan 1,2 diol (3 MCPD); Chloropropanols; Dietary exposure; Hong kong

Indexed keywords

1,3-DICHLORO-2-PROPANOL; ALPHA CHLOROHYDRIN;

ADOLESCENT; ANALOGS AND DERIVATIVES; ANALYSIS; DIET; ENVIRONMENTAL EXPOSURE; FOOD CONTAMINATION; HONG KONG; HUMAN; MASS FRAGMENTOGRAPHY; MAXIMUM ALLOWABLE CONCENTRATION; SCHOOL; STUDENT;

ADOLESCENT; ALPHA-CHLOROHYDRIN; DIET; ENVIRONMENTAL EXPOSURE; FOOD CONTAMINATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HONG KONG; HUMANS; MAXIMUM ALLOWABLE CONCENTRATION; SCHOOLS; STUDENTS;

EID: 70350138622     PISSN: 19393210     EISSN: 19393229     Source Type: Journal    
DOI: 10.1080/02652030802488142     Document Type: Article

References (18)

1. Chung S.W.C, Kwong K.P, Yau J.C.W, Wong A.M.C, Xiao Y. 2008. Chloropropanols levels in foodstuffs marketed in Hong Kong. J. Food Composit. Anal. 21(7):569-573.
2. Codex Alimentarius Commission (CAC) - Codex Committee on Contaminants in Food. 2007. Joint FAO/WHO Food Standards Programme. Discussion paper on chloropropanols derived from the manufacture of acid-HVP and the heat processing of foods (CX/CF 07/1/13). Rome (Italy): CAC.
3. Consumer Council (CC), Food and Environmental Hygiene Department (FEHD). 2002. Three soya sauce products having contaminant 3-MCPD. Choice 310:22-27. Available from: http://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs.html/
4. Consumer Council (CC), Food and Environmental Hygiene Department (FEHD). 2004. 3-MCPD in condiments and sauces. Choice 329:22-27. Available from: http://www.cfs.gov.hk/english/programme/programme_rafs/pro gramme_rafs.html/
5. Crews C, Hasnip S, Chapman S, Hough P, Potter N, Todd J, Brereton P, Mathews W. 2003. Survey of chloropropanols in soy sauces and related products purchased in the UK in 2000 and 2002. Food Addit Contam. 20(10):916-922.
6. European Commission Directorate-General Health and Consumer Protection. 2004. Report of experts participating in Task 3.2.9 - collection and collation of data on levels of 3-monochlorpropanodiol (3-MCPD) and related substances in foodstuffs. Brussels (Belgium); European Commission. Available from: http://ec.europa.eu/food/ food/chemicalsafety/contaminants/mcpd_en.htm/
7. Food and Environmental Hygiene Department (FEHD). 2001. Food Consumption Survey 2000. Hong Kong(China): FEHD.
8. Food Standard Agency (FSA). 2005. Analysis of 3-mono- chlorpropane-1,2-diol (3-MCPD) in the UK diet: 2001 total diet study. Food Survey Information Sheet No. 75/ 05. London (UK): FSA. Available from: http://www.food.gov.uk/science/surveillance/fsis2005/fsis7505/
9. Food Standards Australia New Zealand (FSANZ). 2003. Chloropropanols in food - an analysis of the public health risk. Technical Report Series No. 15. Canberra (Australia): FSANZ. Available from: http://www.food- standards.gov.au/newsroom/technicalreportserie1338.cfm/
10. Fu WS, Zhao Y, Zhang G, Zhang L, Li JG, Tang CD, Miao H, Bo J, Zhang Q, Wu YN. 2007. Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004. Food Addit Contam A. 24(8):812-819.
11. Hamlet CG, Sadd PA, Crews C, Velisek J, Baxter DE. 2002. Occurrence of 3-chloro-propane-1,2-diol (3-MCPD) and related compounds in foods: a review. Food Addit Contam. 19(7):619-631.
12. Joint Expert Committee on Food Additives (JECFA). 2006. Sixty-seventh meeting - summary and conclusions. Rome (Italy): Food and Agriculture Organization (FAO). Available from: http://www.who.int/ipcs/food/jecfa/sum maries/summary67.pdf/
13. Ministry of Agriculture, Fisheries and Food (MAFF). 1999. Survey of 3-monochloropropan-1,2-diol (3-MCPD) in soya sauce and similar products. Joint Food Safety and Standard Groups Food Surveillance Information Sheets No. 187. London (UK): MAFF. Available from: http://archive.food.gov.uk/maff/archive/food/infsheet/1999/no187/187soy.htm/
14. Ministry of Health (China). 2004. Nutrition and health condition for people in China. Beijing (China): Chinese Center for Disease Control and Prevention [in Chinese]. Available from: http://www.chinacdc.net.cn/ n272442/n272530/n273736/n273812/n293881/n293888/3748.htm/.l
15. Nyman PJ, Diachenko GW, Perfetti GA. 2003. Survey of chloroproapnols in soy sauces and related products. 2003. Food Addit Contam. 20(10):909-915.
16. World Health Organization (WHO). 1995. GEMS/Food- EURO Second Workshop on reliable evaluation of low-level contamination of food - report of a workshop in the frame of GEMS/Food-EURO. Geneva (Switzerland); WHO. Available from: http://www.who.int/foodsafety/publications/chem/lowlevel_may 1995/en/index.html/
17. World Health Organization (WHO). 2001a. 3-Chloro-1,2- propanediol. Safety evaluation of certain food additives and contaminants. WHO Food Additives Series No. 48. Geneva (Switzerland): WHO; [cited 2007 January 30]. Available from: http://www.inchem.org/documents/jecfa/ jecmono/v48je18.htm/
18. World Health Organization (WHO). 2001b. 1,3-Dichloro-2- propanol. Safety evaluation of certain food additives and contaminants. WHO Food Additives Series No. 48. Geneva (Switzerland): WHO; [cited 2007 January 30]. Available from: http://www.inchem.org/documents/jecfa/ jecmono/v48je19.htm/