Survey of 3-MCPD and 1,3-DCP in soy sauce and related products: your questions answered

The survey was carried out to assess the current levels of 3-MCPD and 1,3-DCP in soy sauce sold in shops. It follows a similar survey for the same contaminants in soy sauce sold in shops, published in June 2001. It is part of the regular programme of surveys that the Food Standards Agency carries out to ensure food safety.

3-MCPD (3-monochloropropane-1,2-diol) and 1,3-DCP (1,3-dichloropropanol) both belong to a group of chemicals known as chloropropanols. 3-MCPD has been found in many foods and food ingredients as a result of processing.

It has most frequently been found at high levels in soy sauces and the savoury food ingredient acid-hydrolysed vegetable protein (acid-HVP). 1,3-DCP is a derivative of 3-MCPD. Chloropronanols are an international issue affecting foods worldwide.

3-MCPD
3-MCPD can cause cancer in laboratory animals when they are fed large amounts throughout their lives. Although people consume these chemicals at lower levels than those fed to these animals, there is still concern that they may present a risk to human health.

1,3-DCP
1,3-DCP is thought to cause cancer in laboratory animals by damaging genes. It is possible but not certain that it would have the same affect on people as laboratory animals.

Commission Regulation (EC) No 466/2001 came into force on the 5 April 2002 and set a regulatory limit of 0.02 mg/kg for 3-MCPD in soy sauce.

There is no regulatory limit set for 1,3-DCP in foods as experts have advised that it should not be present at any level.

A total of 99 different samples were tested from 34 retail outlets across the UK.

The survey included when possible the products tested in the previous survey. The remaining samples were selected at random to reflect a wide range of products and brands.

The majority (93) of samples tested complied with the regulatory limit for 3-MCPD in soy sauce. However six of the 99 samples tested contained levels of 3-MCPD higher than the permitted level of 0.02mg/kg. Only one sample was found to contain 1,3-DCP at a detectable level.

The small number of unsatisfactory samples in a survey of this size suggests that companies have taken action to clean up their products. The percentage of contaminated samples is far smaller than that in the previous survey of soy sauce in shops reported in 2001.

3-MCPD
3-MCPD has no immediate effect on health, even when at the highest levels found in this survey. People are only at risk if they eat foods containing high levels in most of their meals over a prolonged period of time. Occasionally consuming more than the safe intake should not result in any harmful effects.

An adult would have to eat 50 150ml bottles of soy sauce containing 3-MCPD at the EU legal limit per day just to reach the tolerable daily intake (TDI). However a single serving of the soy sauce with the highest level of 3-MCPD found in this survey would exceed the TDI.

1,3-DCP
The sample containing 1,3-DCP showed very low levels. However, 1,3-DCP is thought to cause cancer in laboratory animals by damaging genes and it is possible that it could do the same in people. Independent experts advise that it should not be present in food at any level therefore there is no TDI.

The Scientific Committee for Food (an independent committee which advises the European Commission) have recently proposed a provisional Tolerable Daily Intake (TDI) for 3-MCPD of 2 micrograms/kg bodyweight/day. The TDI is the amount of 3-MCPD that experts believe can be consumed daily over a lifetime without causing any appreciable harm to health.

Consumers are advised to avoid the six batches identified in the survey as having unacceptable levels of 3-MCPD. Full details, including pictures of the products can be found on the Agency website.

The Food Standards Agency is taking further action to ensure that these batches of products are removed from wider use and distribution. Local Authorities and Trading Standards have been informed of the survey results and the Agency has today (11.12.02) issued a Food Hazard Warning alerting them to the six products. The Agency has also approached the importers, and retailers directly.

Industry is required by law to comply with the European Commission regulatory limit of 0.02 mg/kg that came into force in April 2002. This will affect all products made outside the EC for consumption within an EC country, as well as those produced within the EC.

The public health concern relates to regular, long-term exposure. People who eat soy sauce that contains high levels of chloropropanols on a daily basis would be most at risk.

The Agency published the results of its surveys of 3-MCPD and 1,3-DCP in soy sauce sold in retail outlets in 2001.

Out of 100 retail soy sauce samples taken in 2001, 22 gave cause for concern and the Agency took action to remove them from sale.

The products were removed from sale and, as a precaution, the public was advised not to eat them.

3-MCPD occurs at low levels in a wide variety of foods. The Agency has a regular programme of testing and is carrying out research to identify the origins of 3-MCPD with a view to reducing concentrations to the lowest achievable.

The Agency has also discussed the issue with importers of soy sauce to ensure that manufacturers and exporters are aware of our concerns and that changes are made to the manufacturing practices.

The statements of the UK Committee on Mutagenicity and Committee on Carcinogenicity regarding 3-MCPD and 1,3-DCP can be found on the Department of Health website (http://www.advisorybodies.doh.gov.uk/coc/mcpd1.htm, www.advisorybodies.doh.gov.uk/com/mcpd2.htm & www.advisorybodies.doh.gov.uk/coc/cocdcp.htm)

The opinion of the EU's Scientific Committee for Food containing their tolerable daily intake (TDI) can be found on the SCF website (www.europa.eu.int/comm/food/fs/sc/scf/index_en.html).

Details of previous surveys conducted by the Food Standards Agency for 3-MCPD and 1,3-DCP can be found on our website.