Safety evaluation of certain food additives - ipcs inchem

DIETARY EXPOSURE ASSESSMENT OF FLAVOURING AGENTS 273
Figure 2. Log10 dietary exposure estimates using MSDI and SPET estimates
for 198 flavouring agents with use levels from the industry survey conducted
in the USA in 1977 (National Academy of Sciences/National Research Council,
1979) in (a) structural class I, (b) structural class II and (c) structural class III.
I
D
S
M
Log10 Fig.2a
I
D
S
M
Log10 Fig.2b
I
D
S
M
Log10 Fig.2c
5
4
3
2
1
0
-3
n = 5
Class I – NAS/NRC, 1977 (n = 121)
-1 -0.5-1 0
-2
0.5 1 1.5 2 2.5 3 3.5 4 4.5 5 5.5 6
5
4
3
2
1
-2
n = 4
Log 10 SPET
Class III – NAS/NRC, 1977 (n = 19)
4
3 n = 1
2
1
0
n = 12
-2 -1 -1 0
-2
-3
1 2 3 4 5
Log 10 SPET
n = 38
Class II – NAS/NRC, 1977 (n = 58)
Log 10 TTC
-2 -1
0
-1 0 1 2 3 4 5
Log 10 SPET
n = 13
Log 10 TTC
Log 10 TTC
Note: The vertical and horizontal lines are the log10 TTC values. The n values
are the numbers 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.