BfRwarnsofprocess-relatedcontaminantsinfoods

BfRwarnsofprocess-relatedcontaminantsinfoods

BfRwarnsofprocess-relatedcontaminantsinfoods

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Oct 20, 2025 - Foods

BfRwarnsofprocess-relatedcontaminantsinfoods

BfRwarnsofprocess-relatedcontaminantsinfoods

The Federal Institute for Risk Assessment (BfR) has pointed out possible health risks posed by so-called process-related contaminants in food. Particularly affected are the compounds 3-MCPD, 2-MCPD, and glycidyl fatty acid esters, which mainly form during the refining and heating of vegetable oils.

According to the BfR, these substances occur in everyday products such as margarine, baked goods, instant products, and even in infant formula. They form when fat components react with chlorine compounds and are not naturally present.

3-MCPD can cause kidney damage in animal experiments, and benign tumors occurred at higher doses. For adults, intake is below the tolerable daily intake (TDI) of 2 micrograms per kilogram of body weight set by the European Food Safety Authority (EFSA). However, this amount can be exceeded in infants through specific baby foods.

Less is known about 2-MCPD so far. Initial studies suggest possible heart and kidney damage, and no safe thresholds are yet available.

Glycidol, which forms during the breakdown of glycidyl fatty acid esters, is considered genotoxic and carcinogenic. There is no safe dose for this substance, and the risk is assessed using a so-called Margin of Exposure. The risk to the general population is considered moderate, but it may be increased in infants who exclusively consume industrial baby milk.

The BfR calls on food manufacturers to reduce the levels of these contaminants as much as technologically possible. Consumers can further reduce their risk by eating a varied diet, preferring fresh products, using virgin oils, and paying attention to current analyses for baby food.

 

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