Safety evaluation of certain food additives - ipcs inchem

90 PAPRIKA EXTRACT
2.3.4 Reproductive toxicity
No results from reproductive toxicity studies for paprika oleoresin are
available. Data for capsaicin were reviewed recently by Johnson (2007).
2.4 Observations in humans
Lopez-Carrillo et al. (1994) first reported an association between selfreported
consumption of chilli peppers and increased risk of gastric cancer. This
study included 220 cases of gastric cancer and 752 controls selected from the
general population. It was reported that chilli pepper consumption was associated
with a 5.5-fold increase in risk of gastric cancer, whereas heavy consumption
showed a 17-fold greater risk. In a subsequent study by Lopez-Carrillo et al. (2003),
281 cases with gastric cancer and 523 hospital controls were interviewed with
respect to the consumption of chilli peppers. Chilli pepper consumption was used
as a surrogate for capsaicin intake, which was calculated based on reported levels
of capsaicin in various chilli types. The analysis was controlled for Helicobacter
pylori infection, a known cause of gastric cancer. The authors reported a significantly
increased risk of gastric cancer in individuals who consumed capsaicin in the form
of chilli peppers that was independent of H. pylori infection.
Notani & Jayant (1987) reported on a case–control study from India, which
demonstrated a 2- to 3-fold increased risk of cancer of the oral cavity, pharynx,
oesophagus and larynx in consumers of red chilli powder.
3. DIETARY EXPOSURE
Paprika extract is used in a wide range of foods as a colour. There were
limited data on potential dietary exposures to total carotenoids (sum of capsanthin,
capsorubin and all other carotenoids) from use of paprika extract as a food
colour. Capsanthin and capsorubin are the main compounds responsible for the
colour. The tentative specifications for paprika extract as a food colour limit the
concentration of total carotenoids to not less than 7%, with capsanthin and
capsorubin not less than 30% of the total carotenoids.
Paprika extracts have a very low content of capsaicin, in contrast to the
paprika preparations used as flavouring agents. No dietary exposure data were
submitted for the capsaicin component of paprika extract.
Some data were available on potential dietary exposure to total carotenoids
from consumption of fresh, dried peppers and chilli peppers. These data were used
to put the potential dietary exposure to total carotenoids from use of paprika extract
as a food colour into the context of the whole diet.
3.1 Poundage data
Production data for Europe on the amount of paprika oleoresin sold for use
as a food colour and as a spice were made available to the Committee at its present
meeting by the European Association for Manufacturers and Exporters of Pimentos
and Derivatives (AFEXPO) (Table 1).