FAO / WHO: exposure of a consumer’s average diet to 3-MCPD contaminants is irrelevant to health

A recent report of the joint venture between the FAO and the WHO has reviewed recent experiments and literature on contaminants in food. Regarding the presence of the 3-MCPD contaminant, chloropropandiol, which would be formed during the processing of vegetable oils and fats at temperatures above 200 degrees Celsius, the Examining Commission notes that: “The Committee noted that dietary exposures to 3-MCPD for the general population, even for high consumers (up to 3.8 μg / kg bw per day), did not exceed the new PMTDI.”

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For Free Choice aims to promote scientific information and method in public discourse. For Free Choice also defends consumers’ choice rights against the smear and demonizing campaigns which aim to confuse them and benefit specific interests.


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