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3-monochloropropane 1,2-diol (3-MCPD) and glycidyl are food-based contaminants that occur during process. 3-MCPD was classified as possibly carcinogenic to humans (group 2B) and glycidyl was classified as genotoxically carcinogenic to humans (group 2A) by International Agency for Research on Cancer (IARC). 3-MCPD and glycidyl components were detected in various food groups such as acid-hydrolyzed vegetable proteins, soy sauces, infant formulas, snack foods like chips, coffee. One of the most susceptible food group is refined edible oils for 3-MCPD and GE presence since, oils are widely used for various purposes in many food products. 3-MCPD and GE may be formed in oils that are processed at high temperatures during oil refining. Mitigation of 3-MCPD and GE is a crucial issue in terms of food safety. This study focused on chemical structure, formation mechanism, effects of process contaminants on human health, legal regulations and mitigation strategies.

RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ