ISSN:0265-203X    

DOI:10.1080/02652039609374421

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:0265-203X    

DOI:10.1080/02652039609374422

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

Directive 89/107/EEC on food additives authorized for foodstuffs intended for human consumption includes the requirement that ‘all food additives must be kept under continuous observation and must be re‐evaluated whenever necessary in the light of changing conditions of use and new scientific information’. During the period June 1994 to March 1995, three specific directives have been adopted, each of them including an obligation for Member States to introduce systems to monitor the usage and consumption of food additives and to report their findings to the Commission within 3 years. They also require the Commission to submit reports to the European Parliament on changes in the additives market, the levels of use and consumption, and to propose amendments to the conditions of use if necessary within 5 years. This paper examines the legal obligations of the Member States and the Commission and proposes practical interpretation of the requirements which would allow realistic and comparable monitoring systems to be set up in the Member States within the limits of their scarce resources. The importance of focusing on public health‐related aspects is stressed and consideration is given to the role of the various interested parties and the nature of the Commission's co‐ordination responsibility.

ISSN:0265-203X    

DOI:10.1080/02652039609374423

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

Any attempt to estimate food additive intake will require some level of screening to reduce the scale of the problem to a manageable level. Even then the process should always begin with crude estimates of food intake and of food additive usage level. The starting point for the latter may be the maximum permited levels as laid down in the relevant regulations. If at that point the data are deemed acceptable, the process ends. If further requirements are needed they can be for both food intake data and food additive usage levels. Refinement may involve disaggregation of gross categories into more precise categories but research needs to be done to establish the true value of highly refined data. It remains possible that the distribution of the intakes of refined categories is similar to that of the crude categories. Intake data should relate to the population who consume the foods containing the additive in question and even then at some higher level such as the 97.5th percentile. Whether the use of this extreme is acceptable as numbers of subjects diminish in any age and sex breakdown of data remains to be seen. We also need to know something of the dietary habits and sociodemographic characteristics of high consumers and to devise ways of obtaining data for consumers‐only from household budget data. Finally we need to know more of how to increase the precision of estimating the percentage of consumers, perhaps combining food frequency questionnaires with 3‐day records.

ISSN:0265-203X    

DOI:10.1080/02652039609374424

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

The UK has developed considerable experience in the estimating additive intake over the past 20 years. The earliest approach involved collecting large amounts of detailed information on additive concentrations and aimed to provide accurate estimates of intake for all additives in a given class. This has been replaced in recent times by a hierarchical approach which is applied to selected additives following an initial prioritization. Initial intake estimates are made using readily available data and conservative assumptions about additive occurrence and food consumption. More refined calculations are not necessary if the initial estimate shows that intake is well below the Acceptable Daily Intake. Once the level of intake has been established, it is only necessary to repeat the estimation if market information shows that there have been substantial changes in additive usage or food consumption. A similar approach is recommended for adoption across the European Union.

ISSN:0265-203X    

DOI:10.1080/02652039609374425

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

This paper presented the French scientific approach to the monitoring of food additive consumption. This method consists of two steps: a first level for the detection of the risk; and a second level for a more refined estimation of additive consumption. The first step, referred to as the ‘crude method’ consists of using food consumption by real consumers, and a maximal authorized level for additives in each category of food. This observed mean is multiplied by a factor of 3 to evaluate the intake of high consumers. Then, when a problem is indicated, a precise evaluation is necessary. For this second step, information from food manufacturers about the real level of the utilization of additives would be useful.

ISSN:0265-203X    

DOI:10.1080/02652039609374426

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

Food additive intake has been estimated in Finland by means of a stepwise system using simultaneously two different methods. The first method, based on food consumption and food control analysis, can be classified into the group of Estimated Daily Intake methods (EDI). The second method, a questionnaire to food manufacturers concerning the use of food additives, has been employed five times. Estimates have been timed to reflect legislative changes and their influence on the intake. The intake of most food additives and sweeteners by Finnish diabetic adolescents was well below Acceptable Daily Intakes (ADIs). The average nitrite intake, especially by children and adolescents, was greater. Estimates of nitrite intake by children varied between 39% and 89% of ADIs depending on the method used and the new ADIs given by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Diabetic children's and their mothers’ daily intake of nitrite was shown to be greater when compared with that of non‐diabetics and the results of that other Finnish study gives support the evidence that dietary nitrites may be associated with the development of Type I diabetes. New estimates of additive intakes, based on a nationwide control project carried out in 1994, will be worked out. The results will reflect the situation in Finland before EU membership.

ISSN:0265-203X    

DOI:10.1080/02652039609374427

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

Several methods can be and are being used to assess individual food consumption. Four types, namely 24‐h recall, dietary records, food frequency and dietary history are discussed. For assessing the exposure to additives it is concluded that the dietary history method is probably the best choice since this method is oriented towards a quantification of habitual food consumption. Dietary records and 24‐h recall can be used as long as their short‐term nature is accounted for. High intake levels obtained by those methods are in a way a worst‐case analysis, especially when the calculations are based on users only. Since children have, on average, a higher consumption per kg of body weight and acceptable daily intakes (ADIs) are based on body weight, this group might be of special importance in risk assessment regarding additives. However, a relatively high intake among (young) children is an age effect and ADIs refer to lifetime exposure. Both food consumption and additive use in food products are changing over time, so that existing databases are prone to becoming outdated relatively fast. At the end of this paper an overview is given of existing databanks in the EU in relation to the estimation of exposure to additives.

ISSN:0265-203X    

DOI:10.1080/02652039609374428

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

With the adoption of the European Parliament and Council Directives on sweeteners, colours and miscellaneous additives the Commission is now embarking on the project of coordinating the activities of the European Union Member States in the collection of the data that are to make up the report on food additive intake requested by the European Parliament. This presentation looks at the inventory of available sources on additive use levels and concludes that for the time being national legislation is still the best source of information considering that the directives have yet to be transposed into national legislation. Furthermore, this presentation covers the correlation of the food categories as found in the additives directives with those used by national consumption surveys and finds that in a number of instances this correlation still leaves a lot to be desired. The intake of additives via food ingestion and the intake of substances which are chemically identical to additives but which occur naturally in fuits and vegetables is found in a number of cases to be higher than the intake of additives added during the manufacture of foodstuffs. While the difficulties are recognized in contributing to the compilation of food additive intake data, industry as a whole, i.e. the food manufacturing and food additive manufacturing industries, are confident that in a concerted effort, use data on food additives by industry can be made available. Lastly, the paper points out that with the transportation of the additives directives into national legislation and the time by which the food industry will be able to make use of the new food legislative environment several years will still go by; food additive use data by the food industry will thus have to be reviewed at the beginning of the next century.

ISSN:0265-203X    

DOI:10.1080/02652039609374429

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

Estimating exposure to chemically‐defined flavouring substances raises special problems which are not encountered with food additives. These substances are extremely numerous and are used interchangeably and intermittently inside the many complex mixtures which are used to flavour foods and beverages. Furthermore, unlike food additives whose distributions of use levels tend towards levels of technological efficacy, the distributions of use levels of flavouring substances tend towards zero. The Scientific Committee for Food's Working Group on Flavourings is currently examining two approaches: one based on the quantities disappearing into the food supply and assumptions about the size of the consuming population (as used by the US FDA); and one based on maximum usage levels and upper‐level consumption estimates of food items likely to contain the substances. Estimates obtained by the two methods can vary by a number of orders of magnitude and it is concluded that for some substances, both methods may actually over‐estimate high exposure.

ISSN:0265-203X    

DOI:10.1080/02652039609374430

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor