2-MCPD fatty acid ester

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2-MCPD-fatty acid ester are esters of various fatty acids with 2-chloro-1,3-propanediol (MCPD-2, 2 M ono c hlor p ropan d iol), a chlorinated diol as the alcohol component . They are process-related contaminants in food that have a potential to be harmful to health and are therefore undesirable in food - especially for younger population groups.

Occurrence and health role

In some refined , i.e. purified and processed, vegetable oils and fats, 2-MCPD fatty acid esters can be found. Foods made from refined vegetable fats can therefore contain 2-MCPD fatty acid esters. 2-MPCD and related substances were e.g. B. in margarine, baked goods and confectionery, fried products, various snack products as well as infant formula and follow-on formula.

These substances do not occur in nature. According to the Federal Institute for Risk Assessment, no reliable statements can yet be made about possible health-damaging effects for 2-MCPD esters. In animal experiments, however, chemically closely related substances ( 3-MCPD fatty acid esters ) caused pathological changes in the kidneys and elsewhere in larger quantities.

Emergence

When processing vegetable oils and fats, 2-MCPD fatty acid esters can be formed alongside 3-MCPD fatty acid esters and glycidyl fatty acid esters at high temperatures :

Schematic representation of the formation of a 2-MPCD fatty acid ester, a 3-MCPD fatty acid ester and a glycidyl fatty acid ester from a fat or oil.

Individual evidence

  1. ↑ Federal Institute for Risk Assessment (BfR): Questions and answers on the contamination of food with 3-MCPD, 2-MCPD and glycidyl fatty acid esters . July 7, 2016, accessed July 8, 2016.

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