Safety evaluation of certain food additives - ipcs inchem

276 DIETARY EXPOSURE ASSESSMENT OF FLAVOURING AGENTS
2.4 Comparison of the magnitude of MSDI and SPET estimates
The Committee investigated the magnitude of the difference between the
corresponding SPET and MSDI estimates. The Committee considered that it would
be inappropriate to use the SPET estimates based on NAS/NRC data from 1977 or
FEMA GRAS levels for this purpose. Therefore, only the 225 flavouring agents with
IOFI use level data were used for this investigation. Overall, about 50% had a SPET
estimate that was less than 2 orders of magnitude higher than the MSDI (median
ratio of SPET to MSDI was 85). Twenty-one flavouring agents had an MSDI higher
than the SPET estimate by up to 2 orders of magnitude. For the remaining 204
flavouring agents, the SPET estimate was higher than the MSDI (median ratio of
SPET to MSDI was 149). Of these, 109 had SPET estimates that were 2 orders of
magnitude higher than the MSDI, and 24 had SPET estimates that were 4–6 orders
of magnitude higher than the MSDI (see Figure 4).
Figure 4. Ratio between SPET and MSDI estimates for 225 flavouring agents
with IOFI use level data
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SPET/MSDI: 0.001–0.009
SPET/MSDI: 0.01–0.09
Median = 85
SPET/MSDI: 0.1–0.99
SPET/MSDI: 1–9
SPET/MSDI: 10–99
SPET/MSDI: 100–999
SPET/MSDI: 1 000–9 999
SPET/MSDI: > 1 000 000
SPET/MSDI: 10 000–99 999
3. CONSIDERATION OF THE INCORPORATION OF THE SPET ESTIMATE
INTO THE PROCEDURE
At its present meeting, the Committee considered the consequences of
incorporating the SPET estimate into the Procedure, using two flavour groups as