Safety evaluation of certain food additives - ipcs inchem

ETHYL LAUROYL ARGINATE 71
Table 7 (contd)
Food category Intake of food item (g/person per day)
A B C D E F G H I J K L M
Fresh fish
Crustaceans fresh/frozen 0.2 2.6 0.4 0.2 1.6 4.3 3.6 1.0 0.2 0.3 0.8 4.6 4.9
Molluscs including cephalopods 0.0 9.8 0.0 0.2 6.8 0.8 15.0 2.8 0.2 0.2 1.2 11.8 2.6
Marine fish 8.8 20.4 8.6 17.8 18.7 35.0 9.4 10.4 7.1 11.0 7.4 47.3 13.8
Freshwater fish 5.4 3.0 5.3 4.2 3.2 9.1 17.0 2.6 4.4 4.6 4.2 5.3 2.5
Ethyl lauroyl arginate exposure (mg/day) 2.9 7.2 2.9 4.5 6.1 9.8 9.0 3.4 2.4 3.2 2.7 13.8 4.8
Ethyl lauroyl arginate exposure (mg/kg bw per day) 0.0 0.1 0.0 0.1 0.1 0.2 0.2 0.1 0.0 0.1 0.0 0.2 0.1
Fresh meat
Meat (cattle, goat, horse, pig and sheep) 21.0 110.3 26.2 52.7 85.3 128.4 51.1 89.0 26.0 21.7 81.6 56.2 155.9
Edible offals/cattle, pigs, sheep 3.2 13.3 3.5 11.0 11.7 7.5 4.0 10.4 3.5 2.7 6.4 6.2 5.4
Ethyl lauroyl arginate exposure (mg/day) 4.8 24.7 5.9 12.7 19.4 27.2 11.0 19.9 5.9 4.9 17.6 12.5 32.3
Ethyl lauroyl arginate exposure (mg/kg bw per day) 0.1 0.4 0.1 0.2 0.3 0.5 0.2 0.3 0.1 0.1 0.3 0.2 0.5
Fresh poultry
Poultry meat 7.1 58.5 31.9 24.0 61.0 27.3 17.6 131.3 25.1 4.7 145.9 27.7 115.1
Poultry, fats 0.1 0.1 0.1 0.0 0.4 0.1 0.1 8.2 0.0 0.1 0.0 0.1 4.2
Poultry skin 0.1 0.0 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 1.9