據歐盟食品安全局（EFSA）消息，5月3日歐盟食品安全局就植物油等食品加工過程中產生的甘油基污染物對人構成的風險發(fā)布意見。

　　棕櫚油等植物油在高溫加工過程中會產生縮水甘油脂肪酸酯類物質（GE）、3氯丙二醇（3-MCPD）、和2氯丙二醇（2-MCPD）等有害物質，歐盟食品安全局分別進行了風險評估。

　　歐盟食品安全局認為，縮水甘油脂類具有致癌性，因此不制定安全限量；3-MCPD、2-MCPD的毒理學數據較少，尚不能制定安全限量。

　　部分原文報道如下：

　　Glycerol-based process contaminants found in palm oil, but also in other vegetable oils, margarines and some processed foods, raise potential health concerns for average consumers of these foods in all young age groups, and for high consumers in all age groups.

　　EFSA assessed the risks for public health of the substances: glycidyl fatty acid esters (GE), 3-monochloropropanediol (3-MCPD), and 2-monochloropropanediol (2-MCPD) and their fatty acid esters. The substances form during food processing, in particular, when refining vegetable oils at high temperatures (approx. 200°C).

　　原文鏈接：<https://www.efsa.europa.eu/en/press/news/160503a?utm_content=hl&utm_source=EFSA+Newsletters&utm_campaign=d0bf3127a9-HL_20160504&utm_medium=email&utm_term=0_7ea646dd1d-d0bf3127a9-59467673>