Ioannou - Kakouri Eleni

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Reason for this study • ArelevantsurveyoftheUniversity of Southampton (McCann ( et al, 2007. The Lancet, 6 Sept. p 2007) ) whose subject was the correlation of the synthetic food colours E102, E104, E110, E122, E124, E129 and the preservative sodium benzoate with hyperactivity yp y in children. • Duetothis,theMinistryofHealth(MoH) fundeda study (2008‐2009) (2008 2009) carried out by the SGL with the aim:
Aim of the study • The investigation of the real/analytical levels of the six colors (Ε102, Ε104, Ε110, Ε122, Ε124, Ε129) and the preservative sodium benzoate (Ε211) in ice‐cream ice‐cream, drinks drinks, fruit drinks drinks, candies, snacks, desserts, tomato ketchup and other foodstuffs consumed by children in Cyprus. • Collection of data and evaluation of the status of these foodstuffs in Cyprus, for use in the consultative diet policy of the Ministry of Health to parents and other stakeholders. • DDevelopment l off amethod h d off quantifying if i synthetic h i colours l iin several types of food and drinks. In the present study a total number of 369 samples were examined !
Page 1 and 2: THE USE OF SYNTHETIC COLORS (E102,
Page 3: • The monitoring and control is p
Page 7 and 8: samples % ppossitive 30.0 25.0 20.0
Page 9 and 10: MMean valuee, mmg/kg or mgg/l 50.0
Page 11 and 12: • Synthetic colours E102, E104, E
Page 13 and 14: EFSA΄s EFSA s relevant work • Th
Page 15 and 16: • The results of study: y Use of

Ioannou - Kakouri Eleni

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