Sources, Toxicokinetics, and Toxicity of the Food Contaminant 3-Monochloropropane-1,2-diol: A Comprehensive Review
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Abstract:
Food safety issues, such as contamination and excessive chloropropanol levels, have attracted extensive attention worldwide. As the most common representative of chloropropanol food contaminants, 3-monochloropropane-1,2-diol (3-MCPD) can be found in a variety of foods, such as soy sauce, vegetable oils, infant formula, cereal-based products, and coffee, rendering its intake unavoidable. Ingested and absorbed 3-MCPD residues are distributed to various organs and tissues via the body’s circulatory system, thus causing health hazards. 3-MCPD exposure elicits various toxic effects, the main ones being nephrotoxicity, hepatotoxicity, reproductive toxicity, neurotoxicity, immunotoxicity, and carcinogenicity. Although extensive research on the nephrotoxicity and reproductive toxicity of 3-MCPD has been performed, its complicated toxicity mechanisms have yet to be clearly elucidated. This review article summarizes the physicochemical properties, sources, and toxicokinetics of 3-MCPD, with a particular focus on discussing the progress in research on its toxicity and mechanisms of action. It provides a foundation for understanding the toxicity and control of 3-MCPD offering valuable references for the prevention and control of food safety problems caused by chloropropanols and assessment of their health risks.
