Abstract
3-Monochloropropanediol esters (3-MCPDEs) are contaminants formed during high-temperature cooking and oil refining. While meat products are a source of 3-MCPDE exposure, related risk assessments remain limited. This study analyzed 3-MCPDE levels in pan-fried marinated meats (pork, chicken, beef, and salmon, with 0-10 % NaCl) using gas chromatography-mass spectrometry (GC-MS) following American Oil Chemists' Society (AOCS) Cd 29a-13 and assessed exposure in the Taiwanese population. Salt addition and higher unsaturation promoted lipid oxidation, increasing 3-MCPDE formation. Strong correlations (R > 0.9) were found between 3-MCPDE contents and total oxidation (totox) values across different meat types. Pork, with the highest fat content, had the highest 3-MCPDE levels, followed by salmon. Exposure assessments showed 3-MCPDE intake remained below the tolerable daily intake (TDI), with pork being the largest contributor. The highest P95 exposure from four meat types with 10 % NaCl reached 41.35 % of the TDI, suggesting potential risk when combined with other dietary sources.