Safety evaluation of certain food additives - ipcs inchem

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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
280 DIETARY EXPOSURE ASSESSMENT OF FLAVOURING AGENTS by IOFI, European Flavour and Fragrance Association, Flavor and Extract Manufacturers Association and Japan Flavor & Fragrance Materials Association in April 2008. Munro, I.C. & Danielewska-Nikiel, B. (2006) Comparison of estimated daily intakes of flavouring substances with no observed effect levels. Food Chem. Toxicol., 44, 758–809. National Academy of Sciences/National Research Council (1979) Survey of industry on the use of food additives (1977). Vols. 1–3. Prepared by the Committee on GRAS List Survey—Phase III, Food and Nutrition Board, National Research Council, National Academy of Sciences, Washington, DC, USA, for the United States Food and Drug Administration, Washington, DC, USA (PB80-113418). World Health Organization (2006) WHO child growth standards. Geneva, Switzerland, World Health Organization (http://www.who.int/childgrowth/en/). Young, K.W.H., Danielewska-Nikiel, B. & Munro, I.C. (2006) An evaluation of the maximized survey-derived daily intake (MSDI) as a practical method to estimate intake of flavouring substances. Food Chem. Toxicol., 44, 1849–1867.
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WHO FOOD ADDITIVES SERIES: 60 Safet
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CONTENTS Preface ..................
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PREFACE The monographs contained in
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ASPARAGINASE FROM ASPERGILLUS NIGER
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16 CALCIUM LIGNOSULFONATE (40-65) 1
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18 CALCIUM LIGNOSULFONATE (40-65) ~
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20 CALCIUM LIGNOSULFONATE (40-65) A
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22 CALCIUM LIGNOSULFONATE (40-65) c
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24 CALCIUM LIGNOSULFONATE (40-65) T
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28 CALCIUM LIGNOSULFONATE (40-65) i
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ETHYL LAUROYL ARGINATE First draft
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ETHYL LAUROYL ARGINATE 41 and Devel
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ETHYL LAUROYL ARGINATE 43 lauroyl a
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ETHYL LAUROYL ARGINATE 45 arginine.
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ETHYL LAUROYL ARGINATE 47 resulting
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ETHYL LAUROYL ARGINATE 49 Table 4.
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ETHYL LAUROYL ARGINATE 51 weight ch
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ETHYL LAUROYL ARGINATE 53 stomach l
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ETHYL LAUROYL ARGINATE 55 fibrosis
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ETHYL LAUROYL ARGINATE 57 Table 5 (
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ETHYL LAUROYL ARGINATE 59 first 4 d
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ETHYL LAUROYL ARGINATE 61 The gener
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ETHYL LAUROYL ARGINATE 63 treatment
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ETHYL LAUROYL ARGINATE 65 gestation
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ETHYL LAUROYL ARGINATE 67 Body weig
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ETHYL LAUROYL ARGINATE 69 Table 6.
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ETHYL LAUROYL ARGINATE 77 About 99%
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ETHYL LAUROYL ARGINATE 79 concentra
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ETHYL LAUROYL ARGINATE 81 theoretic
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ETHYL LAUROYL ARGINATE 83 Huntingdo
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PAPRIKA EXTRACT First draft prepare
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PAPRIKA EXTRACT 87 of capsanthin ra
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PAPRIKA EXTRACT 89 biochemical para
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PAPRIKA EXTRACT 91 Table 1. Sales o
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PAPRIKA EXTRACT 93 Table 2. Estimat
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PAPRIKA EXTRACT 95 The European Sci
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PAPRIKA EXTRACT 97 The potential di
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PAPRIKA EXTRACT 99 Hornero-Mendez,
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PAPRIKA EXTRACT 101 Appendix 1. Res
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PAPRIKA EXTRACT 103 Appendix 1. (co
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PAPRIKA EXTRACT 105 Appendix 1. (co
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108 PHOSPHOLIPASE C EXPRESSED IN PI
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PHYTOSTEROLS, PHYTOSTANOLS AND THEI
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166 POLYDIMETHYLSILOXANE (addendum)
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STEVIOL GLYCOSIDES (addendum) First
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STEVIOL GLYCOSIDES (addendum) 185 r
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STEVIOL GLYCOSIDES (addendum) 187 c
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STEVIOL GLYCOSIDES (addendum) 189 a
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STEVIOL GLYCOSIDES (addendum) 191 N
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STEVIOL GLYCOSIDES (addendum) 193 2
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STEVIOL GLYCOSIDES (addendum) 195 T
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STEVIOL GLYCOSIDES (addendum) 197 a
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STEVIOL GLYCOSIDES (addendum) 199 r
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STEVIOL GLYCOSIDES (addendum) 201 l
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STEVIOL GLYCOSIDES (addendum) 203 g
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STEVIOL GLYCOSIDES (addendum) 209 t
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STEVIOL GLYCOSIDES (addendum) 211 t
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STEVIOL GLYCOSIDES (addendum) 213 s
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STEVIOL GLYCOSIDES (addendum) 215 C
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STEVIOL GLYCOSIDES (addendum) 217 L
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STEVIOL GLYCOSIDES (addendum) 219 W
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222 SULFITES: ASSESSMENT OF DIETARY
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Page 271 and 272: 264 INTRODUCTION Figure 1. Procedur
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Page 299 and 300: 292 ALIPHATIC BRANCHED-CHAIN SATURA
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330 ALIPHATIC BRANCHED-CHAIN SATURA
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332 ALIPHATIC LINEAR ,-UNSATURATED
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ALKOXY-SUBSTITUTED ALLYLBENZENES PR
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ALKOXY-SUBSTITUTED ALLYLBENZENES 35
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FURAN-SUBSTITUTED ALIPHATIC HYDROCA
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HYDROXY- AND ALKOXY-SUBSTITUTED BEN
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MISCELLANEOUS NITROGEN-CONTAINING S
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580 SUBSTANCES STRUCTURALLY RELATED
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ANNEXES
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598 ANNEX 1 10. Specifications for
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600 ANNEX 1 No. 54, 1974; WHO Techn
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602 ANNEX 1 70. Evaluation of certa
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604 ANNEX 1 108. Toxicological eval
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606 ANNEX 1 148. Residues of some v
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608 ANNEX 1 188. Safety evaluation
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610 ANNEX 2 ECG electrocardiogram E
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612 ANNEX 2 SI stimulation index SU
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614 ANNEX 3 Ms J. Baines, Food Stan
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ANNEX 4 ACCEPTABLE DAILY INTAKES, O
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ANNEX 4 619 Food additive Specifica
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ANNEX 4 621 3. FLAVOURING AGENTS 3.
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ANNEX 4 623 Flavouring agent No. Sp
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ANNEX 4 625 Flavouring agent JECFA
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ANNEX 4 627 Actual production volum
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ANNEX 4 629 Flavouring agent No. Sp
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ANNEX 5 SUMMARY OF THE SAFETY EVALU
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ANNEX 5 633 Secondary components Co
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