Safety evaluation of certain food additives - ipcs inchem

PAPRIKA EXTRACT 95
The European Scientific Committee on Food (2002) estimated dietary
exposure to capsaicin in countries known to consume pungent spices derived from
peppers and chillies in high amounts (India, 2.5 g spices/day; Thailand, 5 g/day;
Mexico, 20 g/day) to be in the range of 25–200 mg/day, or 0.5–4 mg/kg bw,
assuming a 50-kg body weight for these countries.
3.7 Evaluation of dietary exposure
Estimated dietary exposures to total carotenoids from use of paprika extract
as a food colour were low compared with potential dietary exposures from the use
of “chillies and peppers, green” and “chillies and peppers, dried” as an ingredient or
spice. Mean estimated total carotenoid dietary exposure from use of paprika extract
as a food colour ranged from 2 to 7 mg/day for the French and United Kingdom
populations; for high consumers at the 95th percentile of dietary exposure, total
carotenoid dietary exposure was 7 mg/day in France and ranged from 6 to 13 mg/
day in the United Kingdom.
Estimated mean per capita carotenoid dietary exposures derived from the
apparent consumption of “chillies and peppers, green” and “chillies and peppers,
dried” as an ingredient or spice from the 2004–2005 food balance sheet data for
157 countries indicate that France and the United Kingdom are not high consumers
of peppers and chillies in comparison with some other countries. Estimates for mean
population dietary exposures to total carotenoids from dried pepper equivalents for
the 157 countries ranged from