Oyster and soy sauce
Oyster and soy sauce
During the last few years, there has been some attention on cancer-causing chemicals in liquid condiments, in particular Chinese sauces and soy sauce. The manufacturing process for these products can lead to the formation of 3-MCPD, a chemical that may be a possible carcinogen in humans. From recently published reports, we have learned the following:
3-MCPD is a substance that has been found to be present in a number of soy, mushroom and oyster sauces in Canada and the United Kingdom. The levels vary from product to product ranging from very low levels to relatively high ones.
3-MCPD is a member of the chloropropanol group of chemicals and is a possible carcinogen in humans.
Health Canada has reviewed the situation and concluded that there is no immediate health risk to Canadians from use of existing stocks of soy and oyster sauces. However, Health Canada indicated that continuous lifetime exposure to high levels of 3-MCPD could pose a health risk. As a result, Health Canada has established 1.0 part per million (ppm) as a provisional guideline for importers of these sauces to reduce Canadian’s long term exposure to this chemical. This is considered to be a very safe level.
The Canadian Food Inspection Agency (CFIA) has advised importers and manufacturers that the level of 3-MCPD in these products must be below 1.0 ppm It has been continually monitoring the level of 3-MCPD in these products, issuing health hazard alerts where the level exceeds this guideline.
To find these health alerts, visit the Canadian Food Inspection Agency website
Last modified on: 26 June 2008
2009 Canadian Cancer Society. All rights reserved.
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