Safety evaluation of certain food additives - ipcs inchem

272 DIETARY EXPOSURE ASSESSMENT OF FLAVOURING AGENTS
Figure 1. Log10 dietary exposure estimates using the MSDI and SPET
estimates for the 225 flavouring agents with use level data provided by IOFI
in (a) structural class I, (b) structural class II and (c) structural class III.
I
D
S
M
Log10 Fig.1a
I
D
S
M
Log10 Fig.1b
I
D
S
M
LOg10 Fig.1c
6
4
-4
n = 2
Class I – IOFI, 2007–2008 (n = 70)
2
0
n = 1
-0.5 0
-2
0.5 1 1.5 2 2.5 3 3.5 4
3.5
2.5
1.5
0.5
-2.5
n = 0
Log 10 SPET
Class II – IOFI, 2007–2008 (n = 12)
Log 10 TTC
-0.5
0
-1.5
0.5 1 1.5 2 2.5 3 3.5
Log 10 SPET
Class III – IOFI, 2007–2008 (n = 143)
6
4
2
0
-6
n = 12
n = 1
Log 10 TTC
-2 -1
-2
0 1 2 3 4 5 6
-4
n = 86
Log 10 SPET
Log 10 TTC
Note: The vertical and horizontal lines are the log10 TTC values. The n values
are the number of flavouring agents exceeding the log10 TTC. Log10 TTC values are
3.25 for class I, 2.73 for class II and 1.95 for class III.