Safety evaluation of certain food additives - ipcs inchem

ALIPHATIC LINEAR ,-UNSATURATED ALDEHYDES, ACIDS AND RELATED
ALCOHOLS, ACETALS AND ESTERS (addendum)
First draft prepared by
Mrs M.E.J. Pronk 1 and Professor J.R. Bend 2
1 Centre for Substances and Integrated Risk Assessment, National Institute
for Public Health and the Environment (RIVM), Bilthoven, Netherlands
2 Department of Pathology, Siebens-Drake Medical Research Institute,
Schulich School of Medicine & Dentistry, University of Western Ontario,
London, Ontario, Canada
Evaluation ..................................................................................
Introduction .........................................................................
Assessment of dietary exposure .........................................
Absorption, distribution, metabolism and elimination ..........
Application of the Procedure for the Safety Evaluation of
Flavouring Agents ..........................................................
Consideration of combined intakes from use as flavouring
agents ............................................................................
Consideration of secondary components ............................
Conclusion ..........................................................................
Relevant background information ..............................................
Explanation .........................................................................
Additional considerations on intake ....................................
Biological data .....................................................................
Biochemical data ..........................................................
Toxicological studies .....................................................
Acute toxicity ..........................................................
Short-term and long-term studies of toxicity ...........
Genotoxicity ............................................................
References ................................................................................
1. EVALUATION
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1.1 Introduction
The Committee evaluated a group of flavouring agents consisting of 22
aliphatic linear ,-unsaturated aldehydes, acids and related alcohols, acetals
and esters. This group included 1 2-alkenal (No. 1803), 2 2-alken-1-ols (Nos 1793
and 1794), 2 2-alkenoic acids (Nos 1804 and 1805), 14 related alkenoic esters
(Nos 1795–1799 and 1806–1814), 2 2-alkenal acetals (Nos 1800 and 1801) and
1 unsaturated methoxy compound (No. 1802) that is predicted to be metabolized
to an ,-unsaturated alcohol. The evaluations were conducted according to
the Procedure for the Safety Evaluation of Flavouring Agents (see Figure 1, Introduction)
(Annex 1, reference 131). None of these agents has previously been
evaluated by the Committee.
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