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Here’s a TL;DR of the article from NutritionFacts.org on “3‑MCPD in refined cooking oils”:
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3-MCPD is a chemical contaminant created during the high-heat refining of vegetable oils. (NutritionFacts.org)
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It is found in many refined vegetable oils and fats (and in products made from them), and the highest levels are found in those made from palm oil, while canola (rapeseed) oil tends to have lower levels. (NutritionFacts.org)
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Even eating something like five deep-fried potato fries made in a high-3-MCPD oil could exceed the tolerable daily intake set by the European Food Safety Authority (EFSA). (NutritionFacts.org)
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Infants fed formula made with oils may get exposures that are 3–4 times the EFSA’s limit, which is a significant concern compared to breast-fed infants. (NutritionFacts.org)
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Unrefined (“virgin” or “cold-pressed”) oils tend to have much lower levels of 3-MCPD (up to ~32 times lower) because they skip the refining/deodorising steps where 3-MCPD forms. (NutritionFacts.org)
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There is concern about authenticity of extra-virgin olive oil—some “extra virgin” labelled oils may actually be refined or adulterated, raising concerns both for quality and for contaminant risk. (NutritionFacts.org)
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Practical takeaway: Minimising intake of deeply-fried processed foods and choosing genuine unrefined oils may reduce exposure to 3-MCPD.
If you like, I can pull out key data values (e.g., mg levels, baby exposure figures) from the article and share them.
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