The 3-Monochloropropane-1,2-diol (3-MCPD) occurs in fats and oils in free and esterified forms (with fatty acids), with a major part being bound in the form of diesters. Free 3-MCPD was first identified in acid-hydrolysed vegetable protein and soya sauce (Velisek et al., 1978), and provisional maximum tolerable daily intake (TDI) of 2 μg 3-MCPD kg-1 body weight was set by the Joint FAO/WHO Expert Committee on Food Additives. Twenty years later, a group of researchers from the Czech Republic reported on the occurrence of 3-MCPD esters in fried food (Svejkovska et al., 2004) and in vegetable oils (Zelinkova et al., 2006).