Safety evaluation of certain food additives - ipcs inchem

PAPRIKA EXTRACT
First draft prepared by
Dr I.C. Munro, 1 Dr E.R. Nestmann 1 and Ms J. Baines 2
1 Cantox Health Sciences International, Mississauga, Ontario, Canada
2 Food Standards Australia New Zealand, Canberra, ACT, Australia
Explanation ................................................................................
Chemical and technical considerations ...............................
Biological data ...........................................................................
Biochemical aspects ...........................................................
Absorption, metabolism, distribution and excretion ......
Humans ..................................................................
Rats ........................................................................
Toxicological studies ...........................................................
Short-term studies of toxicity ........................................
Mice ........................................................................
Rats ........................................................................
Long-term studies of toxicity and carcinogenicity .........
Genotoxicity ..................................................................
Reproductive toxicity .....................................................
Observations in humans .....................................................
Dietary exposure .......................................................................
Poundage data ....................................................................
Food balance sheet data (chillies and peppers) .................
Household economic survey data (paprika extract) ............
Individual dietary records data (paprika extract) .................
Individual dietary records from national survey consumption
data (peppers) ................................................................
Estimated dietary exposure to capsaicin ............................
Evaluation of dietary exposure ............................................
Comments .................................................................................
Toxicological data ...............................................................
Assessment of dietary exposure .........................................
Evaluation ..................................................................................
References ................................................................................
Appendix 1. Results of NATCOL survey of paprika oleoresin
usage ....................................................................................
1. EXPLANATION
At its fifty-fifth meeting in 2000 (Annex 1, reference 149), the Committee
concluded that paprika oleoresin is acceptable as a spice, confirming the outcome
of an evaluation performed by the Committee at its fourteenth meeting in 1970
(Annex 1, reference 22), which stated that the product was derived from a widely
consumed natural foodstuff and there were no data indicative of a toxic hazard. The
use as a spice was considered to be self-limiting and obviated the need for an
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