5 years ago



Table 1: The following

Table 1: The following table illustrates, for the teapots analysed, the identified lead concentration, the ingestion based on the assumption of consuming 4 cups per day and the Acceptable Daily Intake (ADI) percentage that such consumption generates. Lead (assumption of 4 cups/day [800 ml]) and seeping time of 15 minutes in the teapot n° Type of tea prepared in the teapot mg/l mg/D % ADI Teapot n°1 Plain tea 1,74 1,4 650 Teapot n°2 Plain tea 0,84 0,7 314 Teapot n°3 Plain tea 0,71 0,6 264 Teapot n°4 Plain tea 0,18 0,1 66 Teapot n°5 Plain tea 1,19 1,0 444 Teapot n°6 Plain tea 0,10 0,1 36 Teapot n°7 Plain tea 1,49 1,2 557 Teapot n°8 Plain tea 0,32 0,3 118 Teapot n°9 Plain tea 0,20 0,2 73 Teapot n°10 Plain tea 0,34 0,3 129 Teapot n°11 Plain tea 4,90 3,9 1830 Teapot n°1 Lemon tea 23,97 19,2 8961 Teapot n°2 Lemon tea 9,10 7,3 3400 Teapot n°3 Lemon tea 8,30 6,6 3101 Teapot n°4 Lemon tea 10,21 8,2 3816 Teapot n°5 Lemon tea 13,12 10,5 4905 Teapot n°6 Lemon tea 1,07 0,9 399 Teapot n°7 Lemon tea 16,12 12,9 6027 Teapot n°8 Lemon tea 0,38 0,3 142 Teapot n°9 Lemon tea 0,42 0,3 157 Teapot n°10 Lemon tea 0,65 0,5 243 Teapot n°11 Lemon tea 17,60 14,1 6578 In a joint opinion (Sci Com 06-2011 and SHC N°8726) approved by the Scientific Committee of the FASFC on the 24th of June 2011 and approved by the Board of the Superior Health Council (SHC) on the 6th of July 2011, the following was concluded: “Although only one in-depth study, including biomonitoring, has been able to unequivocally reflect the risk associated with the use of traditional brass teapots, we recommend advising against the use of such teapots and the prohibition of their sale. Moreover, in addition to this type of teapot, other contact materials (ceramic pots or plates, e.g. tagines), whose use is more culturally defined, have also been proven to be a significant risk factor in terms of exposure to metallic elements (and to lead in particular). Consequently, a targeted communication strategy underlining the risks of such contact materials is strongly recommended. Moreover, the FASFC control programme should take into account the migration of metallic elements (lead, as well as other metals including nickel) from similar artisanal utensils (e.g. brass, enamelled cast iron) and ceramic materials that come into contact with foodstuffs.” Fabien Bolle, ISP 18

Food allergies A public health problem Food allergy is a significant public health problem that has increased in recent years. It affects 2 to 3% of the worldwide population and its prevalence has reached 6 to 8% in children. Furthermore, an increase in the frequency and severity of allergic reactions has been observed over the last decade (Superior Health Council, publication N°8513). According to the World Health Organisation, food allergies are the 4th largest health problem. Food allergies should be distinguished from food intolerances such as lactose intolerance or celiac disease. Allergies are abnormal IgE-dependent immunologic reactions to a particular foodstuff. Intolerances are either non-immunological reactions dependent on individual susceptibility such as lactose (with individuals that have a lactase deficiency), or immunological reactions that are not IgE-dependant such as celiac disease or gluten intolerance. The symptoms vary (urticaria, diarrhoea, constipation, etc.) and can be severe ( respiratory or cardio-vascular problems and anaphylactic shock). In serious cases, an allergic reaction can result in death. Minute amounts of allergens, in units of mg of protein, may cause reactions in sensitive patients. Only complete avoidance of the allergenic food can prevent an allergic reaction in such patients. The full and accurate labelling of all foodstuffs is therefore essential for these patients. The European directive 2007/68/EC has made the labelling of 14 allergenic ingredients for pre-packaged products mandatory: • cereals containing gluten (namely wheat, rye, barley, oats, spelt, kamut or their hybridised varieties) • seafood • eggs • fish • peanuts • soja • milk • nuts (namely almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecan nuts [Carya illinoiesis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), Macadamia nuts and Queensland nuts (Macadamia ternifolia) • celery • mustard • sesame • molluscs • white lupine • sulphites and products derived from these foodstuffs (with some exceptions). This legislation relates to allergens intentionally added to products. However, allergens can be added non intentionally as a result of cross-contamination between production lines, for example through raw materials or via staff. These hidden allergens constitute a risk for the allergic consumer. In order to evaluate the presence of these allergens, it is essential to have reliable and approved analytical tools at hand. 19

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