Editing Soy sauce (section)

=== Carcinogens ===
Soy sauce may contain [[ethyl carbamate]], a [[List of IARC Group 2A carcinogens|Group 2A]] [[carcinogen]].<ref>{{cite journal |last1=Matsudo |first1=Takanao |last2=Aoki |first2=Terumichi |last3=Abe |first3=Keietsu |last4=Fukuta |first4=Nami |last5=Higuchi |first5=Takeshi |last6=Sasaki |first6=Masaoki |last7=Uchida |first7=Kinji |journal= J Agric Food Chem |volume= 41 |issue= 3 |pages= 352–356 |date=1993 |doi= 10.1021/jf00027a003 |title= Determination of ethyl carbamate in soy sauce and its possible precursor|bibcode= 1993JAFC...41..352M }}</ref>

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-Dichloropropan-2-ol|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 Both chemicals have the potential to cause cancer, and the Agency recommended that the affected products be withdrawn from shelves and avoided.<ref>{{cite web |url=http://www.food.gov.uk/science/surveillance/fsis2001/3-mcpdsoy |title=Survey of 3-Monochloropropane-1,2-Diol (3-MCPD) in Soy Sauce and Related Products (Number 14/01) |publisher=Food Standards Agency |date=18 June 2001 |access-date=16 July 2010 |archive-date=15 May 2012 |archive-url=https://web.archive.org/web/20120515154422/http://food.gov.uk/science/surveillance/fsis2001/3-mcpdsoy |url-status=dead }}</ref><ref>{{cite web |url=http://www.bar.gov.ph/chronicle-home/archives-list/393-may-2004-issue/2970-is-your-soy-sauce-safe |title=Is your soy sauce safe? |author=Junelyn S. de la Rosa |publisher=Bar.gov.ph |date=May 2004 |access-date=1 January 2015 |url-status=dead |archive-url=https://web.archive.org/web/20150115192331/http://www.bar.gov.ph/chronicle-home/archives-list/393-may-2004-issue/2970-is-your-soy-sauce-safe |archive-date=15 January 2015 }}</ref><ref name="SoySauceRecall">{{cite press release | author = Food Standards Agency | title = Some Soy Sauce Products to Be Removed | url = http://www.food.gov.uk/news/pressreleases/2001/jun/soysaucerecall | publisher = Food Standards Agency | date = 20 June 2001 | access-date = 7 January 2008 | archive-date = 10 December 2010 | archive-url = https://web.archive.org/web/20101210132240/http://www.food.gov.uk/news/pressreleases/2001/jun/soysaucerecall | url-status = dead }}</ref><ref>UK [[UK Food Standards Agency]]: [http://www.food.gov.uk/multimedia/pdfs/soyadviceleaflet.pdf Soy advice leaflet.] {{Webarchive|url=https://web.archive.org/web/20120609110044/http://www.food.gov.uk/multimedia/pdfs/soyadviceleaflet.pdf |date=9 June 2012 }}</ref> The same carcinogens were found in soy sauces manufactured in Vietnam, causing a [[2007 Vietnam food scare|food scare in 2007]].<ref>{{cite web |work=Tuoi Tre, Tien Phong, VietNamNet, Lao dong |url=http://english.vietnamnet.vn/reports/2007/05/699774/ |title=Soya sauce stirs worry and discontentment among public |publisher=VietNamNet Bridge |access-date=16 July 2010 |url-status=dead |archive-url=https://web.archive.org/web/20100515090016/http://english.vietnamnet.vn/reports/2007/05/699774/ |archive-date=15 May 2010 }}</ref><ref>{{cite web |author=(AFP) |url=http://afp.google.com/article/ALeqM5iiMrrBvLTLGX3P0uXmSqeT1Zjayw |title=Toxic soy sauce, chemical veggies&nbsp;— food scares hit Vietnam |date=11 September 2007 |access-date=16 July 2010 |url-status=dead |archive-url=https://web.archive.org/web/20100119040101/http://afp.google.com/article/ALeqM5iiMrrBvLTLGX3P0uXmSqeT1Zjayw |archive-date=19 January 2010 }}</ref>

In Canada, the [[Canadian Cancer Society]] writes,

{{blockquote|[[Health Canada]] has concluded that there is no health risk to Canadians from use of available soy and oyster sauces. Because continuous lifetime exposure to high levels of [[3-MCPD]] could pose a health risk, Health Canada has established 1.0 part per million (ppm) as a guideline for importers of these sauces, in order to reduce Canadians' long-term exposure to this chemical. This is considered to be a very safe level.<ref>{{cite web|title=Oyster and soy sauce|url=http://www.cancer.ca/en/prevention-and-screening/be-aware/cancer-myths-and-controversies/oyster-and-soy-sauce|publisher=Canadian Cancer Society|access-date=25 December 2012}}{{Dead link|date=November 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>}}