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PubMed1988

Food additives.

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Food Additives↗
PubMed1984

Pathophysiologic mechanisms of allergic and pseudo-allergic reactions to foods, food additives and drugs.

Allergic or pseudo-allergic reactions elicited by per os intake of foods, food additives or drugs may be based on one or several of the following immunopathologic mechanisms: 1) specific IgE bound to mast cells and/or basophils; 2) antigen-IgE soluble complexes hitting various target cells; 3) antigen-IgG complexes generating anaphylatoxins; 4) generation of anaphylatoxins by alternate pathway complement activation; 5) release of mast cell mediators by other direct triggering mechanisms (e.g., basic peptides, peptones); 6) effects on other target cells such as neutrophils and platelets; 7) reactions mediated by specific effector lymphocytes. While allergic reactions in a classical sense involve a sensitization process leading to the formation of specific immunologic agents such as antibodies or specific T lymphocytes, pseudo-allergic reactions appear to involve the same inflammatory mediators which are formed and/or released through different mechanisms and without the necessity for specific sensitization. The complexity of the phenomena possibly involved continues to create great difficulties in the objective diagnosis of food allergy.

Anaphylatoxins↗
PubMed2005

Analysis of polychlorodibenzo-p-dioxins and dibenzofurans (PCDDs/PCDFs) in baked-salt food additives in Korea.

Thirty-one samples of baked-salt products used in commercial food additives were analyzed for the presence of polychlorinated dibenzo-p-dioxins (PCDDs) and dibenzofurans (PCDFs). Dioxins were highly detected in 12 samples of baked salts. The amount of dioxins found in the samples ranged from 12.47 pg/g to 406.56 pg/g (0.71 pg TEQ/g to 23.51 pg TEQ/g, respectively). The most abundant congeners, as TEQ values, were 2,3,4,7,8-PeCDF; 1,2,3,7,8-PeCDF; and 1,2,3,4,7,8-HxCDF in PCDF congeners and 1,2,3,7,8-PeCDD; 1,2,3,6,7,8-HxCDD; and 1,2,3,7,8,9-HxCDD in PCDD congeners. Meanwhile, PCDDs/PCDFs were analyzed in high-temperature-treated samples of natural sea salt alone and natural sea salt to which di-(2-ethylhexyl)phthalate (DEHP) had been added. In the former case, PCDD/PCDF formation was most evident at temperatures near 450 degrees C, the total amount of dioxins was 90.07 pg/g (6.07 pg TEQ/g), and PCDD congeners comprised less than 50% of the total PCDDs/PCDFs. However, when the latter samples were heated, the total PCDD/PCDF concentration was 512.30 pg/g (21.53 pg TEQ/g), with PCDD congeners comprising over 87% of the total PCDDs/PCDFs.

Benzofurans↗
PubMed1977

[Methods for assessing permissible levels of intentional and unintentional food additives (author's transl)].

Foods may contain intentional and unintentional additives. The former group includes, for example, flavours, colouring substances and preservatives, while the latter includes pesticides and mycotoxins. To determine the amount of these substances that are admissible in man, extensive toxicological tests have to be performed with experimental animals to establish a no toxic effect level. Based on the no toxic effect level and applying a safety factor an "acceptable daily intake" (ADI) can be calculated for human beings. The problems outlined in the article are illustrated by several examples, such as the presence of DDT and aflatoxin M1 in milk and of mercury in fish.

Aflatoxins↗
PubMedDate not supplied

Advances in the safety evaluation of food additives. A conceptual and historical overview of the Acceptable Daily Intake (ADI) and Acceptable Daily Intake 'not specified'.

The Acceptable Daily Intake (ADI) is an internationally recognized quantified expression of the acceptability of food additives. It embraces both a concept and a numerical expression. This paper describes the conceptual origin and progression of this instrument of risk assessment and management in the framework of its history which encompasses three sequential stages: developmental, consolidation and contemporary periods. The review narrates in retrospect how the ADI originated, how it developed, and delineates in prospective its future evolution in the light of advances in the safety evaluation of food additives.

Animals↗
PubMed1986

FDA's priority-based assessment of food additives. III. Specific toxicity parameters.

In this third paper, we focus on a subset of 58 additives in the Priority-Based Assessment of Food Additives (PAFA) Project that have been associated in toxicity studies with specific toxic effects of inherently high concern. Additives producing these effects are assigned to categories based on chemical structure. A probability distribution of "R values" is calculated. We examine whether any apparent correlation exists between chemical structure category assignment and a tendency for compounds in a category to produce certain types of toxic response. Many chemical structure categories include additives having little or no toxicological data. Although this circumstance limits the scope of conclusions that may be drawn about structure-activity relationships, certain "trends" in the data appear to be worth additional future investigation.

Animals↗