Safety evaluation of certain food additives - ipcs inchem

DIETARY EXPOSURE ASSESSMENT OF FLAVOURING AGENTS 271
1c). Among the 70 flavouring agents in class I, 2 exceeded the TTC using the MSDI
and 1 exceeded the TTC using the SPET estimate. Among the 12 flavouring agents
in class II, none exceeded the TTC using the MSDI and 1 exceeded the TTC using
the SPET estimate. Among the 143 flavouring agents in class III, 12 exceeded the
TTC using the MSDI and 86 exceeded the TTC using the SPET estimate. Overall,
in all classes, 14 flavouring agents exceeded the relevant TTC when the MSDI was
used and 88 exceeded the TTC when the SPET estimate was used. No suitable
selection criteria could be identified, because production volumes, structural
classes and food group were not related to whether or not a SPET estimate would
exceed the MSDI and/or the TTC.
2.3.2 Use level data from an industry survey conducted in the USA in 1977
MSDI and SPET estimates were compared for 198 flavouring agents with
refined use level data collected in an industry survey conducted in the USA in 1977
(National Academy of Sciences/National Research Council, 1979) (see Figures 2a,
2b and 2c). Among the 121 flavouring agents in class I, 5 exceeded the TTC using
the MSDI and 38 exceeded the TTC using the SPET estimate. Among the 58
flavouring agents in class II, 4 exceeded the TTC using the MSDI and 13 exceeded
the TTC using the SPET estimate. Among the 19 flavouring agents in class III, 1
exceeded the TTC using the MSDI and 12 exceeded the TTC using the SPET
estimate. Overall, in all combined classes, 10 flavouring agents exceeded the
relevant TTC when the MSDI was used and 63 flavouring agents exceeded the
relevant TTC when the SPET estimate was used. Again, there were no relationships
between production volumes, structural classes or food groups and whether or not
the SPET estimates exceeded the MSDI and/or the TTC. No selection criteria could
be identified.
2.3.3 FEMA GRAS use level data, 1965–2007
MSDI and SPET estimates were compared for 268 flavouring agents using
FEMA GRAS use levels of broad food categories (see Figures 3a, 3b and 3c).
Among these, 60 were flavouring agents of structural class III, listed in the paper by
Munro & Danielewska-Nikiel (2006), 89 were submitted to the Committee at its sixtyfifth
meeting and 145 were submitted to the Committee at the present meeting.
Among the 111 flavouring agents in class I, 1 exceeded the TTC using the MSDI
and 25 exceeded the TTC using the SPET estimate. Among the 62 flavouring
agents in class II, 1 exceeded the TTC using the MSDI and 32 exceeded the TTC
using the SPET estimate. Among the 95 flavouring agents in class III, 12 exceeded
the TTC using the MSDI and 77 exceeded the TTC using the SPET estimate. In
conclusion, in all classes combined, 14 flavouring agents exceeded the relevant
TTC when the MSDI was used and 134 exceeded the relevant TTC when the SPET
estimate was used. As with the other analyses, selection criteria could not be
identified.