식품안전 ≫ 중금속, 잔류농약, 환경물질

가열생성 : 4-Methylimidazole

요리 과정에서 발생하는 위험
- Roasting, Smoking : 원시인 시절의 절대 요리법, 보존법
- 참기름의 추억
- 니트로사민
- 아크릴아미드




http://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm364184.htm

What is 4-methylimidazole (4-MEI)?

4-methylimidazole (4-MEI) is a chemical compound that is not directly added to food; rather it is formed as a byproduct in some foods and beverages during the normal cooking process. For example, 4-MEI may form when coffee beans are roasted and when meats are roasted or grilled. 4-MEI also forms as a trace impurity during the manufacturing of certain types of caramel coloring (known as Class III and Class IV caramel coloring) that are used to color cola-type beverages and other foods.

What is 4-MEI and where is it found?
Fermention by–product in cattle fed ammoniated forage and in certain food products including caramel coloring, soy sauce, Worcestershire sauce, wine, and
ammoniated molasses.
It is a naturally occurring compound in caramel coloring and roasted and cooked foods. 4-MEI is not added to food.
An imidazole is a chemical structure commonly found in many critically important molecules in the human body.  The amino acid histidine is an imidazole, and even our DNA contains imidazole.
Exposure to 4-methylimidazole from tobacco smoke may also occur. 4-Methylimidazole has been detected in the condensate of smoke from
several brands of cigarettes, ranging from 2.3 (low tar) to 15 (non-filtered) μg/cigarette for dark, air-cured tobacco. Concentrations (μg/cigarette) in other types of tobacco were 2.3 for Virginia and 5.5 for American blend. 4-Methylimidazole is one of the most abundant imidazoles found in cigarette smoke





Can 4-MEI be eliminated from food products?

Eliminating 4-MEI in food is virtually impossible. However, in the case of caramel coloring, companies can take steps to reduce its formation during the manufacturing process. In fact, several companies have already reduced the amount
According to the FDA, "based on the available information, FDA has no reason to believe that there is any immediate  or shortterm danger presented by 4-MEI at the levels expected in food from the use of caramel coloring."

Has 4-MEI been shown to be a human carcinogen?
There is no available scientific evidence that 4-MEI causes cancer in humans.  In February 2011, the International Agency for Research on Cancer (IARC) classified the 4-MEI compound in Group 2B, possibly carcinogenic to humans; however, the IARC classification does not mean that consuming foods containing 4-MEI will cause cancer in humans. The European Food Safety Authority in its safety opinion on Caramel Colors reviewed the available information about 4-MEI and concluded that 4-MEI in caramel coloring is not of concern.