Safety evaluation of certain food additives - ipcs inchem

274 DIETARY EXPOSURE ASSESSMENT OF FLAVOURING AGENTS
Figure 3. Log10 dietary exposure estimates using MSDI and SPET estimates
for 268 flavouring agents with use levels from FEMA GRAS in (a) structural
class I, (b) structural class II and (c) structural class III.
I
D
S
M
Log10 Fig.3a
I
D
S
M
Log10 Fig.3b
I
D
S
M
Log10 Fig.3c
Class I–FEMA GRAS, 1965–2007 (n = 111)
5
4 n = 1
3
2
1
0
n = 25
-1 -0.5-1 0
-2
-3
0.5 1 1.5 2 2.5 3 3.5 4 4.5 5 5.5
4
3
2
1
0
-1
Log 10 SPET
n = 1
Log Log10 10 TTC TTC
-4 -3 -2 -1 0
-2
-3
-4
1 2 3 4 5 6
6
4
2
0
n = 12
Class II–FEMA GRAS, 1965–2007 (n = 62)
Log 10 SPET
Class III–FEMA GRAS, 1965–2007 (n = 95)
n = 32
Log Log10 10 TTC
-2 0 0.5 1 1.5 2 2.5 3 3.5 4 4.5
n = 77
-4
Log 10 SPET
Log10 Log10 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.