Erucic acid in Brassicaceae and salmon – An evaluation of the new proposed limits of erucic acid in food

Abstract

Erucic acid is a long-chain fatty acid classified as a natural toxin due to detrimental effects on heart muscle functions. Major sources of dietary intake of erucic acid are oil of rapeseeds and other Brassicaceae (formerly Cruciferae) such as mustard. In 2016, the European Food Safety Authority (EFSA) proposed a lower maximum content of erucic acid in edible oils of 2% (instead of 5%) and also suggested a tolerable daily intake of 7 mg erucic acid per kg body weight. In this article, we measured exemplarily samples of rapeseed, mustard, further Brassicaceae and used the data to discuss possible consequences for consumers, producers and the food sector. This data was supplemented with possible analytical problems caused the EFSA proposal and analysis of salmon fillet (erucic acid content: wild catch ~ farmed salmon < organic salmon) which, together with other fish, was verified as a relevant but unregulated source of erucic acid intake. Salmon also contained an isomer of erucic acid whose content was even higher than erucic acid.

Keywords

• Erucic acid