Consumer knowledge and perception of 3-MCPD and glycidyl esters in food and edible oils  

作　　者：Ain Norashyikin Sani Ali Rashidinejad Siva Raseetha 

机构地区：[1]Faculty of Applied Sciences,Universiti Teknologi MARA(UiTM),Shah Alam 40450 Selangor Malaysia [2]Riddet Institute,Massey University,Private Bag,Palmerston North 4442,New Zealand

出　　处：《Food and Health》2025年第2期15-23,共9页食品和健康(英文)

摘　　要：Background:In today’s context,vegetable oils,commonly used in culinary practices such as frying and baking,are integral to numerous daily dietary choices.Palm oil,a frequently employed vegetable oil,raises concerns surrounding food safety,thus presenting a significant challenge.Methods:This research aims to enhance consumer awareness regarding the potential health risks associated with 3-monochloropropane-1,2-diol(3-MCPD)and glycidyl fatty acid esters(GEs)commonly found in food and edible oil products.The study endeavours to apprise consumers of these health risks through a comprehensive survey.The survey enlisted the participation of 120 respondents within the age bracket of 18 years to those above 36 years(capped at 50 years).Results:Strikingly,a significant proportion,ranging from 88%to 89%,demonstrated a lack of awareness concerning the potential risks associated with 3-MCPD and GEs in food products.Conclusion:This study underscores the urgency of augmenting consumer's awareness levels regarding 3-MCPD and GEs.Furthermore,it promotes a more detailed examination of Malaysian edible oils and food products available in the market to establish an appropriate Tolerable Daily Intake for the Malaysian population.This research contributes to the broader discourse on food safety and public health by highlighting these crucial facets.

关 键 词：vegetable oils 3-Monochloropropane-1 2-diol glycidyl fatty acid esters consumer awareness food safety 

分 类 号：TS2[轻工技术与工程—食品科学与工程]