Hydrolyzed vegetable protein (HVP) is a common ingredient in many processed foods. Over the years it has stirred up concerns among health-minded consumers. Some worry about its hidden ingredient, MSG, while more recent attention has focused on a chemical called 3-MCPD. Let’s explore what these concerns mean, why 3-MCPD is a health risk, and how you can avoid HVP in your diet.
Concerns About MSG in HVP
HVP is created by breaking down plant proteins, such as those from soy or corn, into smaller components using a chemical process, often with high heat and acid. This results in a savory flavor enhancer, referred to as umami, used in products like soups, sauces, and snacks. During this process, HVP naturally produces the amino acid glutamate, a substance related to monosodium glutamate (MSG).
MSG has long been controversial, with some people reporting symptoms like headaches or discomfort, sometimes called “Chinese Restaurant Syndrome.” While many people don’t have any symptoms from eating foods high in free glutamate, there are concerns raised by the retired neurosurgeon Dr. Russell Blaylock and others that free glutamate acts as an excitotoxin in the brain. Too much exposure to glutamate, even without MSG headaches, could lead to damaged brain cells and cognitive impairment over the years. Because of these warnings from Dr. Blaylock we have urged people to stay away from foods that have MSG in them or hydrolyzed vegetable protein.
The Modern Concern: 3-MCPD
But there’s more reasons to avoid HVP. There are concerns we didn’t know about 20 years ago. One of these is 3-MCPD, or 3-monochloropropane-1,2-diol, a chemical that can form during HVP production under certain conditions, such as high heat or acid use. Unlike MSG, which sparked debate, 3-MCPD poses clear, serious health risks, which has prompted action from food safety authorities worldwide. No one is defending 3-MCPD.
Why 3-MCPD Is a Health Risk
Research indicates that 3-MCPD is a potential carcinogen, meaning it may increase the risk of cancer with long-term exposure to high levels. Additionally, studies in animals have shown that 3-MCPD may act as an anti-fertility compound, potentially affecting reproductive health. While much of this research is based on animal studies, the findings are concerning enough to warrant caution.
To address these risks, governments and food safety organizations have established regulations to limit 3-MCPD in foods, particularly in products containing HVP.
Regulations on 3-MCPD
Food safety agencies have set strict limits on 3-MCPD levels in foods to protect consumers. Below is a table outlining key regulations and their compliance deadlines:
Region
Regulation Enforced
Compliance Deadline
Details
European Union
2008
2010
Set maximum limit of 0.02 mg/kg for 3-MCPD in HVP and soy sauce.
United States
2010
2012
FDA issued guidance to reduce 3-MCPD in processed foods.
Australia/New Zealand
2012
2014
Adopted limit of 0.02 mg/kg for 3-MCPD in sauces and seasonings.
Codex Alimentarius
2018
2020
Global standard of 0.4 mg/kg for 3-MCPD in liquid condiments like soy sauce.
These tightening regulations have forced food manufacturers to rework their food formulas and production methods to reduce 3-MCPD levels. As a result, our food supply is safer, even for those consuming processed foods.
Tips for Avoiding HVP and 3-MCPD
If you’re concerned about HVP and 3-MCPD, here are some practical steps to reduce your exposure:
- Choose Whole Foods: Opt for fresh, unprocessed foods like fruits, vegetables, meats, and grains. These foods are free from HVP and 3-MCPD.
- Avoid Bragg’s Liquid Aminos: While marketed as a healthy alternative to soy sauce, Bragg’s Liquid Aminos may contain higher levels of 3-MCPD due to its production process. Instead, choose traditionally fermented soy sauce, which typically has nearly undetectable levels of 3-MCPD.
- Steer Clear of Packaged Foods with HVP: HVP is commonly found in instant gravy mixes, bouillon cubes, canned soups, and snack seasonings. Check ingredient labels for terms like “hydrolyzed vegetable protein,” “hydrolyzed soy protein,” or “hydrolyzed corn protein.” Some older brands of vegan meat analogues still contain HVP, but newer brands like Impossible Burger and Beyond Burger have steered clear of this harmful ingredient.
- Read Ingredient Labels Carefully: When buying processed foods, take a moment to review the ingredients list and avoid products containing HVP.
- Prepare Homemade Meals: Cooking from scratch using real herbs for flavor allows you to control the ingredients in your dishes and stay far away from consuming HVP or 3-MCPD.
Conclusion
Hydrolyzed vegetable protein has been a staple in processed foods for its flavor-enhancing qualities, but savvy consumers have steered clear of it because of MSG and more recently, 3-MCPD. Many of us prefer common sense ingredients, not chemicals added in a factory. While regulations have helped reduce 3-MCPD levels in foods, it’s wise to still avoid HVP. By focusing on whole foods, choosing traditionally fermented soy sauce, reading labels to avoid packaged food with HVP in it, and cooking from scratch with real herbs for flavor, you can avoid all of the MSG, 3-MCPD, and any other yet-unknown detrimental compounds found in processed foods. And these choices will serve you well in maintaining your great health, so you can fulfill the mission God has given you to accomplish here on earth.
