Mineral oils in food decreased

The levels of mineral oils in food products have decreased in recent decades. This is shown by an evaluation of the available literature on mineral oils in food. The RIVM Rijksinstituut voor Volksgezondheid en Milieu carried out this evaluation on behalf of the NVWA Netherlands Food and Consumer Product Safety Authority.

In this study, RIVM looked at the levels of mineral oils found, the possible sources, which means that these oils end up in food, and the possible health risks of mineral oils in food. Mineral oils are used in different links of the food chain. For example, it can end up in food by use as a crop protection product or from printing inks on food packaging material. The composition of the mineral oils varies per application. A distinction is made between two types of mineral oils: saturated hydrocarbons (MOSH Mineral Oil Saturated Hydrocarbon) and aromatic hydrocarbons (MOAH Mineral Oil Aromatic Hydrocarbons). Since some aromatic hydrocarbons are carcinogenic and mainly occur in raw or burnt oils, these oils should not be used in the food chain. Contamination of food with these aromatic hydrocarbons should be avoided as much as possible.

No health effects

The research shows that the amount of mineral oils in food has decreased in recent decades due to various measures that have been taken. However, sometimes high levels are still measured. In order to get a better picture of this, the Dutch Food and Consumer Product Safety Authority (NVWA) in the Netherlands measures the levels of mineral oils in food products. Among other things, the collected measurement data and knowledge about the possible sources can be used to investigate which measures can be taken to further reduce the content of mineral oils in food products. Based on the available literature on concentrations of saturated hydrocarbons found in food, RIVM does not expect any adverse health effects. In order to be able to estimate the risks of aromatic hydrocarbons in food, more knowledge is needed about the source and composition.

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