Safety evaluation of certain food additives - ipcs inchem

SULFITES: ASSESSMENT OF DIETARY EXPOSURE 233
Table 3 (contd)
% ADI a
Estimated dietary exposure to sulfites (mg sulfur
dioxide/kg bw per day)
Country Date Survey Assumptions Indicator/
population group
Children Meal 1 Meal 2 Meal 3
Analytical data
(mean residue
level) and EU
MLs
Identification of
food products
containing
sulfites
Italyd 2000 (date of
publication)
Breakfasts Residue levels 0.007 0.30 1/43
ML 0.048 0.43 7/61
Main meals Residue levels 0.18 0.25 26/36
ML 0.90 0.84 129/120
Between meals Residue levels 0.006 0.04 0.003 0.8/5.7/0.43
ML 0.051 0.05 0.016 7.3/7.1/2.3
Adults Meal 1 Meal 2
Foods analysed
as “ready to
consume”
Standard body
weight of 60 kg
for adults and
30 kg for children
Breakfasts Residue levels 0.007 0.05 1/7
ML 0.076 0.42 10.9/60
Design of
different realistic
breakfasts, main
meals and
between meals
based on
standard
portions and
recipes for a
30-kg child and
a 60-kg adult
Main meals Residue levels 0.425 0.163 60.7/23.3
ML 0.871 0.508 124/72.6
Between meals Residue levels 0.185 0.015 26.4/2.1
ML 0.235 0.022 33.5/3
a JECFA ADI 0–0.7 mg/kg bw.
b Machado (2007a); national legislation: Government of Brazil (1988a, 1988b, 2000).
c For common white wine, the maximum concentration determined analytically was considered.
d Leclercq et al. (2000); national legislation: European Commission (1995).