evaluation of certain food additives - libdoc.who.int - World Health ...

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5. Recommendation 1. To better assess chronic dietary exposure, the Committee recommends the use of food consumption data collected over a period of more than 1 day with an averaging of the amounts of food consumed per day. Moreover, the Committee recommends that food consumption data collected over a few days be adjusted by using food frequency questionnaires on a comparable population where these data are available. 55
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WHO Technical Report Series 956 EVA
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Contents 1. Introduction 1.1 Declar
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Seventy-first meeting of the Joint
Page 8 and 9:
Dr S.M.F. Jeurissen, Centre for Sub
Page 10:
1. Introduction The Joint FAO/WHO E
Page 13 and 14: the unidentified saccharide fractio
Page 15 and 16: nisin to nisin preparation at the s
Page 17 and 18: Committee noted, however, that the
Page 19 and 20: hydrothermal vent. Based on the ami
Page 21 and 22: guar gum, locust (carob) bean gum a
Page 23 and 24: Semi-refined cassia gum was also te
Page 25 and 26: juices 1 and coffee-, tea- and herb
Page 27 and 28: Table 1. continued Country (year) S
Page 29 and 30: nectars, which were all assumed to
Page 31 and 32: pending submission of additional da
Page 33 and 34: Chemical and technical consideratio
Page 35 and 36: Assessment of dietary exposure The
Page 37 and 38: The chemical composition of GEGR va
Page 39 and 40: At the forty-sixth meeting, the Com
Page 41 and 42: some isomerization and dehydration
Page 43 and 44: The Committee at its forty-sixth me
Page 45 and 46: ut they still tended to be higher i
Page 47 and 48: to lycopene that occurs naturally i
Page 49 and 50: “not specified” for synthetic l
Page 51 and 52: arabic, reviewed by the Committee a
Page 53 and 54: in animals. Sodium sulfate was eval
Page 55 and 56: twenty-ninth meeting, when used in
Page 57 and 58: SOE type II tested negative in a re
Page 59 and 60: 3.2.2 Ethyl lauroyl arginate The Co
Page 61 and 62: e used in the method for residual O
Page 66: Acknowledgement The Committee wishe
Page 69 and 70: 20-29 June 2006. Rome, Food and Agr
Page 71 and 72: 9. Specifications for identity and
Page 73 and 74: 35. Evaluation of certain food addi
Page 75 and 76: 70. Evaluation of certain food addi
Page 77 and 78: 105. Toxicological evaluation of ce
Page 79 and 80: 142. Residues of some veterinary dr
Page 81 and 82: 180. Combined compendium of food ad
Page 83 and 84: Food additive Specifications a Acce
Page 85 and 86: Food additive Specifications a Acce
Page 88 and 89: Annex 3 Further information require
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