Safety evaluation of certain food additives - ipcs inchem

DIETARY EXPOSURE ASSESSMENT OF FLAVOURING AGENTS 279
6. CONCLUSION
The Committee noted that MSDI and SPET dietary exposure estimates
provide different and complementary information. Use of the SPET estimate
addresses previous concerns expressed by the Committee about the dietary
exposure methodology used in the Procedure, because the SPET estimates take
account of the possible uneven distribution of dietary exposures to a flavouring
agent for consumers of foods containing that substance. The higher value of the
two dietary exposure estimates (MSDI or SPET) should be used within the
Procedure.
As it was not possible to elaborate criteria to identify the flavouring agents
for which the MSDI underestimated dietary exposure and SPET estimates should
be used, the Committee concluded that it was necessary to incorporate SPET
estimates into the Procedure for all flavouring agents considered at future meetings
of the Committee. The Committee agreed that it would not be necessary to reevaluate
flavouring agents that have already been assessed using the Procedure.
To enable a safety evaluation using the Procedure to be undertaken, the
Committee requested that added use level data be provided for each flavouring
agent in a timely fashion prior to the meeting, in addition to up-to-date production
volume data, as part of the data package for the safety evaluation. The Committee
will not perform a safety evaluation in the absence of such data.
7. ACKNOWLEDGEMENT
The authors would like to acknowledge the assistance of Beatrice Mouillé,
Food and Agriculture Organization of the United Nations, in the data preparation
and analysis.
8. REFERENCES
Boggio, V., Grossiord, A., Guyon, S., Fuchs, F. & Fantino, M. (1999) Consommation
alimentaire des nourrissons et des enfants en bas âge en France en 1997. Arch.
Pédiatr., 6, 740–747.
International Organization of the Flavour Industry/Directorate General for Health and
Consumer Affairs (2008) 2007 focused survey of the global flavour industry on added use
levels for class III flavouring substances: background and methodology. Report submitted
to DG SANCO, European Commission, by IOFI, European Flavour and Fragrance
Association, Flavor and Extract Manufacturers Association and Japan Flavor & Fragrance
Materials Association in 2008.
International Organization of the Flavour Industry/Joint FAO/WHO Expert Committee on Food
Additives (2007) 2006 survey of the global flavour industry on poundage and added use
levels for flavouring substances: background and methodology. Report submitted to WHO
by IOFI, European Flavour and Fragrance Association, Flavor and Extract Manufacturers
Association and Japan Flavor & Fragrance Materials Association in April 2007.
International Organization of the Flavour Industry/Joint FAO/WHO Expert Committee on Food
Additives (2008) 2007 survey of the global flavour industry on poundage and added use
levels for flavouring substances: background and methodology. Report submitted to WHO