Safety evaluation of certain food additives - ipcs inchem

PAPRIKA EXTRACT 93
Table 2. Estimated dietary exposures to total carotenoids from use of paprika
extract
Country Survey Model Dietary
exposurea (mg/day)
France 1995 Household
Survey (Combris et al., 1998)
United Kingdom NDNS, 3- to 7-day diary surveys
Preschool 1.5–4.5 years (1992–
1993)
Mean 2.3
High consumerb 7
Mean 3.8
95th-percentile
consumer
7.5
School age 4–18 years (1997) Mean 6.9
95th-percentile
consumer
populations (Gregory, 2000; Henderson et al., 2002). Assuming the use of paprika
extract in all food categories in the food supply and a total carotenoid content for
paprika extract of ~7%, estimated mean total carotenoid dietary exposures ranged
from 3 to 7 g/day (Table 2). From the NDNS data, estimated total carotenoid dietary
exposures for high consumers ranged from 6 to 13 mg/day at the 95th percentile.
Information from the United Kingdom indicates that virtually all respondents are
consumers of at least one food likely to contain paprika oleoresin; therefore, mean
dietary exposures to total carotenoids for consumers only would be expected to be
similar to the mean dietary exposures for all respondents (Gregory et al., 1995;
Finch et al., 1998; Gregory, 2000; Henderson et al., 2002).
The mean total carotenoid dietary exposures based on the NDNS data were
in the same range as the total carotenoid dietary exposures derived from the food
balance sheet data for dried pepper equivalents of 2–5 mg/day for the United
Kingdom (total carotenoid concentration from 5000 to 13 000 mg/kg).
13.2
Adults 19–64 years (2000–2001) Mean 4.0
95th-percentile
consumer
9.1
Elderly 65+ years (1994–1995) Mean 2.9
95th-percentile
consumer
NDNS, National Diet and Nutrition Survey.
a Assumes NATCOL use levels of paprika oleoresin as a colour (Natural Food Colours
Association, 2007).
b High-consumer model takes the highest dietary exposures for two food groups at the 97.5th
percentile plus the mean dietary exposure for all other food groups.
6.3