ArticleFood chemistry: X2025
Effects of sodium chloride on the formation of 3-Monochloropropanediol esters in various meats and health risk assessment.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Abstract
3-Monochloropropanediol esters (3-MCPDEs) are contaminants formed during high-temperature cooking and oil refining. While meat products are a source of 3-MCPDE exposure, related risk assessments remain limited. This study analyzed 3-MCPDE levels in pan-fried marinated meats (pork, chicken, beef, and salmon, with 0-10 % NaCl) using gas chromatography-mass spectrometry (GC-MS) following American Oil Chemists' Society (AOCS) Cd 29a-13 and assessed exposure in the Taiwanese population. Salt addition and higher unsaturation promoted lipid oxidation, increasing 3-MCPDE formation. Strong correlations (
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