Thais’ Consumption of 3-MCPD Risk Food

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dc.contributor.authorLaddawan Rojanapantipen_US
dc.contributor.authorPakping Saengdeeen_US
dc.contributor.authorPuntip Teeyapanen_US
dc.contributor.authorRungrueng Kijphatien_US
dc.contributor.authorNetnapit Dhananiveskulen_US
dc.date.accessioned2011-02-16T08:52:29Z
dc.date.available2011-02-16T08:52:29Z
dc.date.created2011-01-26en_US
dc.date.issued2011-01-26en_US
dc.description.abstract3-MCPD is a carcinogen. It could be detected in various kinds of food, particularly seasoningproducts which could expose to human easily via food consumption. As a result, risk assessment of 3-MCPDto human was required and several data were needed for the study. The primary data was the study of consumptionamount of 3-MCPD risk food. Therefore, the Bureau of Quality and Safety of Food conducted a study on consumptionof Thais on 3-MCPD risk food group during 2004 - 2005 using household disappearance method forseasoning products and food frequency method for processed foods. The survey was conducted among overall512 households (1,945 persons) which were comprised 122, 129, 131 and 130 households (516, 476,476 and 477 persons) respectively were in central, northern, north-eastern and southern district respectively.The results showed that the average consumption amount of processed foods such as breakfast cereal,malt extract, breads, biscuit, instant noodle and snack packed in laminated bag were 15.38, 10.04, 22.93,9.51, 18.12 and 12.66 grams/person/day respectively. The average consumption amount of seasoningproducts such as fish sauce, diluted fi fish sauce, fermented soy bean sauce, fermented Chinese mushroomsauce, dark soy sauce, oyster sauce, seasoning soysauce, mix seasoning sauce, fermented soy bean paste,soup cube, soup powder were 6.03, 9.64, 2.75, 1.98, 0.46, 1.63, 1.86, 0.80, 1.18, 0.73, 1.10grams/person/day respectively. Fish sauce is the seasoning that is, by average, consumed most by Thaipeople. In particular, consumption amount of diluted fi fish sauce is almost 5 times higher than consumptionamount of seasoning soysauce. The data gained from this study will be used for evaluating the exposureassessment of 3-MCPD and for evaluation of the risk of 3-MCPD to Thais.Key word: Food, Consumption, Thaisen_US
dc.identifier.citationBulletin of the Department of Medical Sciences - วารสารกรมวิทยาศาสตร์การแพทย์; Vol. 51 No. 3-4 July - December 2009; 213-223en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/130487
dc.language.isoen_USen_US
dc.publisherBulletin of the Department of Medical Sciences - วารสารกรมวิทยาศาสตร์การแพทย์en_US
dc.rightsBulletin of the Department of Medical Sciences - วารสารกรมวิทยาศาสตร์การแพทย์en_US
dc.source.urihttps://thailand.digitaljournals.org/index.php/BDMS/issue/archiveen_US
dc.source.urihttps://thailand.digitaljournals.org/index.php/BDMS/article/view/4973en_US
dc.titleThais’ Consumption of 3-MCPD Risk Fooden_US
dc.typeOriginal Articlesen_US
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Bulletin of the Department of Medical Sciences - วารสารกรมวิทยาศาสตร์การแพทย์