Safety evaluation of certain food additives - ipcs inchem

ETHYL LAUROYL ARGINATE 69
Table 6. (contd)
Food category Level of use as
ethyl-N -lauroyl-L-arginate
HCl (mg/kg)
Processed vegetables and vegetable juices, including potato
salads, raw vegetables, vegetable juices and blends, and tomato
sauces
Soups and soup mixes, including commercially prepared meat,
fish, poultry, vegetable and combination soups and soup mixes
Beverages and beverage bases, not including dairy products,
soft drinks or alcoholic beverages
Up to 200
Up to 200
Up to 200
Carbonated beverages Up to 100
3.3 International estimates of dietary exposure
The current Global Environment Monitoring System – Food Contamination
Monitoring and Assessment Programme (GEMS/Food) international diets have
been derived from 13 national clusters, based on similar dietary preferences
(accessed online, 20 May 2008, at http://www.who.int/foodsafety/chem/gems/en/
index1.html). The proposed use levels for ethyl lauroyl arginate were combined with
appropriate categories of food for each of the 13 diets. GEMS/Food-derived
consumption data (in grams per person per day) for pie fillings, gravies and sauces,
meat products, poultry products, soups and carbonated beverages were not
explicitly available. It has been assumed that the consumption of meat and poultry
as commodities takes the contribution to overall dietary exposure from meat and
poultry products into account. Pie fillings and gravies and sauces would not be
expected to contribute significantly to overall dietary exposure for ethyl lauroyl
arginate. The resulting per capita mean dietary exposures to ethyl lauroyl arginate
for each food were summed to give 13 cluster means of dietary exposure. The data
are presented in units of milligrams per day and milligrams per kilogram of body
weight per day, assuming a default body weight of 60 kg, in Table 7.
3.4 National estimates of dietary exposure
The Committee considered a national estimate of dietary exposure for the
USA submitted by the sponsor. The food consumption data used in the analysis
were based on data collected in the United States Department of Agriculture’s
1994–1996 Continuing Survey of Food Intakes by Individuals and its Supplemental
Children’s Survey. The food categories and use levels considered were those
presented in Table 6.