In 2001, the United Kingdom Food Standards Agency found in testing various soy sauces manufactured in mainland China, Taiwan, Hong Kong, and Thailand (made from hydrolyzed soy protein, rather than being naturally fermented) that 22% of tested samples contained a chemical carcinogen named 3-MCPD (3-monochloropropane-1,2-diol) at levels considerably higher than those deemed safe by the EU. About two-thirds of these samples also contained a second carcinogenic chemical named 1,3-DCP (1,3-dichloropropane-2-ol) which experts advise should not be present at any levels in food. Both chemicals have the potential to cause cancer, and the Agency recommended that the affected products be withdrawn from shelves and avoided.UK UK Food Standards Agency: Soy advice leaflet. The same carcinogens were found in soy sauces manufactured in Vietnam, causing a food scare in 2007.
in 2001 the united kingdom food standards agency found in testing various soy sauces manufactured in mainland china taiwan hong kong and thailand (made from hydrolyzed soy protein rather than being naturally fermented) that 22% of tested samples contained a chemical carcinogen named 3-mcpd (3-monochloropropane-12-diol) at levels considerably higher than those deemed safe by the eu about two-thirds of these samples also contained a second carcinogenic chemical named 13-dcp (13-dichloropropane-2-ol) which experts advise should not be present at any levels in food both chemicals have the potential to cause cancer and the agency recommended that the affected products be withdrawn from shelves and avoideduk uk food standards agency soy advice leaflet the same carcinogens were found in soy sauces manufactured in vietnam causing a food scare in 2007