Safety evaluation of certain food additives - ipcs inchem

92 PAPRIKA EXTRACT
conversion factor of 10 to convert fresh product to pepper and chilli spices and an
additional factor of 2 to convert to dry weight.
The countries with the highest apparent consumption of dried pepper
equivalents and hence estimated mean dietary exposures to total carotenoids were
Bosnia and Herzegovina, Hungary, Jamaica, The former Yugoslav Republic of
Macedonia, Tunisia, Ghana, Romania, Malaysia, Turkey, Benin, Dominica, Mexico,
Bulgaria, Sri Lanka and Ethiopia.
3.3 Household economic survey data (paprika extract)
Estimates of paprika oleoresin dietary exposure for French consumers were
made available to the Committee at its present meeting based on the 2007 Natural
Food Colours Association (NATCOL) survey of use levels for paprika oleoresin as
a food colour (paprika extract) and estimates of household food consumption
amounts for the mean population and consumers only from the French Household
Economic Survey (Combris et al., 1998). In cases where the food groups used in
the French survey did not match the Codex General Standard for Food Additives
(GSFA) food categorization system, the nearest matching food group was used.
The total amount of food available in the household over the survey period was
divided by the number of individuals in the household and number of days of the
survey to obtain daily food consumption amounts. Typical use levels were in the
range of 1–60 mg/kg finished food, calculated as colouring matter (NATCOL use
levels are given in Appendix 1).
The estimated mean population dietary exposure to total carotenoids for the
French population was 2.3 mg/day (Table 2), assuming a total carotenoid content
for paprika oleoresin of 7.2%. The model used overestimates the use of paprika
extract in the food supply, as use at the level reported in the NATCOL survey was
assumed for all possible food categories, which in reality is unlikely. The food groups
estimated to give the highest 97.5th-percentile consumption amount for consumers
of that single food group were soups (4.6 mg total carotenoids/day), yogurts
(4.1 mg/day), precooked pastas and noodles (3.9 mg/day) and dairy desserts
(3.3 mg/day). A high-consumer estimate, obtained by taking the highest 97.5thpercentile
intakes of total carotenoids for two food groups and the mean population
intakes of all the other food groups, indicated a potential total carotenoid intake of
7 mg/day (Verger, 1995).
Estimated dietary exposures for total carotenoids were within the range of
those derived from the food balance sheet data for dried pepper equivalents of
1–4 mg/day for France, at reported concentrations of 5000–13 000 mg total
carotenoids/kg dry weight.
3.4 Individual dietary records data (paprika extract)
Estimates of paprika oleoresin (paprika extract) dietary exposures for the
United Kingdom population were made available to the Committee at its present
meeting. These were based on the 2007 NATCOL survey of use levels for paprika
oleoresin as a food colour and food consumption amounts from National Diet and
Nutrition Surveys (NDNS 1992–2001) for preschool, school age, adult and elderly