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PubMed2003

Food additives used in meat processing according to the Polish and European Union legislation.

This paper presents the legal regulations related to the use of food additives in meat production in Poland and the European Union. The Polish legal definition of food additives is given as well as the classification of permitted food additives added to food and stimulants by their technological function. In addition, a definition of processing aids in the food industry is included. It shows that Polish legislation includes food additives used to ensure or improve food nutritional value, whereas in the EU legislation, these substances are not included in the list of food additives. Moreover, the Council Directives include food additive specific purity criteria, whereas the Polish regulations do not mention the legal regulations of this issue in practice. The European Union use mechanisms and procedures for the introduction of new food additives into internal markets as well as controlling the circulation of additives. The Polish legislation in practice, however, does not determine approval or methods for the introduction of new food additives to the market. Legal regulations on the monitoring of food additives no exist.

Animals↗

PubMedDate not supplied

Estimation of food additive intake: methodology overview.

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 permitted 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.

Diet Surveys↗

PubMed2001

Evaluation of certain food additives and contaminants.

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants, with a view to recommending Acceptable Daily Intakes (ADIs) and tolerable intakes, respectively, and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives and contaminants (including flavouring agents), and the establishment and revision of specifications. A summary follows of the Committee's evaluations of toxicological data on various specific food additives (furfural, paprika oleoresin, caramel colour II, cochineal extract, carmines, aspartame-acesulfame salt, D-tagatose, benzoyl peroxide, nitrous oxide, stearyl tartrate and trehalose), flavouring agents and contaminants (cadmium and tin), and of intake data on calcium from calcium salts of food additives. Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives and tolerable intakes of the contaminants considered, changes in the status of specifications of these food additives and specific flavouring agents, and further information required or desired.

Flavoring Agents↗

PubMed2002

Evaluation of certain food additives and contaminants.

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants, with a view to recommending Acceptable Daily Intakes (ADIs) and tolerable intakes, respectively, and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives (including flavouring agents) and contaminants, assessments of intake, and the establishment and revision of specifications for food additives. A summary follows of the Committee's evaluations of toxicological and intake data on various specific food additives (diacetyltartaric and fatty acid esters of glycerol, quillaia extracts, invertase from Saccharomyces cerevisiae, beta-carotene from Blakeslea trispora, curcumin, phosphates, diphosphates and polyphosphates, hydrogenated poly-1-decene, natamycin, D-tagatose, carrageenan, processed Eucheuma seaweed, curdlan, acetylated oxidized starch, alpha-cyclodextrin and sodium sulfate), flavouring agents and contaminants (3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol, and a large number of polychlorinated dibenzodioxins, polychlorinated dibenzofurans and coplanar polychlorinated biphenyls). Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives and tolerable intakes of the contaminants considered, changes in the status of specifications of these food additives and specific flavouring agents, and further information required or desired.

Animals↗

PubMed1994

Adverse reactions to food additives in children with atopic symptoms.

In a multicenter study conducted at four Danish hospital pediatric departments, the parents of 472 consecutive children were informed of this project to determine the incidence of intolerance of food additives among children referred to an allergy clinic with symptoms of asthma, atopic dermatitis, rhinitis, or urticaria. After a 2-week period on an additive-free diet, the children were challenged with the eliminated additives. The food additives investigated were coloring agents, preservatives, citric acid, and flavoring agents. Carbonated "lemonade" containing the dissolved additives was used for the open challenge. Two doses were used: a low dose and a 10-fold higher dose. Gelatin capsules were used for a double-blind challenge. The children were 4-15 years old, and they were attending an outpatient pediatric clinic for the first time. Of the 379 patients who entered the study, 44 were excluded and 335 were subjected to open challenge. A total of 23 children developed positive reactions after the open challenge. Sixteen of these patients accepted the double-blind challenge, and six showed a positive reaction to preservatives (atopic dermatitis, asthma, rhinitis), coloring agents (atopic dermatitis, asthma, urticaria, gastrointestinal symptoms), and citric acid (atopic dermatitis, gastrointestinal symptoms). The incidence of intolerance of food additives was 2% (6/335), as based on the double-blind challenge, and 7% (23/335), as based on the open challenge with lemonade. Children with atopic skin symptoms had a statistically increased risk of a positive reaction. This may have consequences for the future clinical investigation of children with atopic cutaneous symptoms.

Adolescent↗

PubMed1997

Protective effect of food additives on aflatoxin-induced mutagenicity and hepatocarcinogenicity.

Food additives such as turmeric (Curcuma longa), and active ingredient curcumin (diferuloyl methane), asafoetida (flavouring agent), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and ellagic acid were found to inhibit the mutagenesis induced by aflatoxin B1 (AFB1) (0.5 microg/plate) in Salmonella tester strains TA 98 and TA 100. Turmeric and curcumin, which were the most active, inhibited mutation frequency by more than 80% at concentrations of 2 microg/plate. Other food additives were also significantly effective. Dietary administration of turmeric (0.05%), garlic (0.25%), curcumin and ellagic acid (0.005% each) to rats significantly reduced the number of gammaglutamyl transpeptidase-positive foci induced by AFB1 which is considered as the precursor of hepatocellular neoplasm. These results indicate the usefulness of antioxidant food additives in ameliorating aflatoxin-induced mutagenicity and carcinogenicity.

Aflatoxin B1↗

PubMed2006

Evaluation of certain food additives.

Animals↗

PubMed2005

Evaluation of certain food additives.

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a view to recommending acceptable daily intakes (ADIs) and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives (including flavouring agents) and contaminants, assessments of intake, and the establishment and revision of specifications for food additives. A summary follows of the Committee's evaluations of toxicological and intake data on various specific food additives (benzoyl peroxide, alpha-cyclodextrin, hexose oxidase from Chondrus crispus expressed in Hansenula polymorpha, lutein from Tagetes erecta L., peroxyacid antimicrobial solutions containing 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP), steviol glycosides, D-tagatose, xylanases from Bacillus subtilis expressed in B. subtilis, zeaxanthin), flavouring agents, and a natural constituent (glycyrrhizinic acid). Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives, recommendations on the flavouring agents and natural constituent considered, changes in the status of specifications, and further information requested or desired.

Consumer Product Safety↗

PubMed2003

Estimation of inorganic food additive (nitrite, nitrate and sulfur dioxide), antioxidant (BHA and BHT), processing agent (propylene glycol) and sweetener (sodium saccharin) concentrations in foods and their daily intake based on official inspection results in Japan in fiscal year 1998.

The mean concentration and daily intake of inorganic food additives (nitrite, nitrate, and sulfur dioxide), antioxidants (BHA and BHT), a processing agent (propylene glycol), and a sweetener (sodium saccharin) were estimated based on the results of an analysis of 34,489 food samples obtained in official inspections by 106 local governments in Japan in fiscal year 1998. The ratios of mean concentrations of these seven food additives to each allowable limit were 20.0%, 53.9%, 15.5%, 6.2%, 0.4%, 18.5%, and 5.7%, respectively. The daily intakes of these food additives estimated from their concentrations in foods and the daily consumption of foods were 0.205, 0.532, 4.31, 0.119, 0.109, 77.5, and 7.27 mg per person, respectively. These amounts were 6.8%, 0.3%, 12.3%, 0.5%, 0.7%, 6.2%, and 2.6% of the acceptable daily intake (ADI), respectively, when body weight was assumed to be 50 kg. No remarkable differences in the daily intakes of these seven food additives or the ratios to the ADI were observed compared with the results based on the official inspections in fiscal years 1994 and 1996.

Antioxidants↗

PubMed1994

Effects of aliphatic alcohols and food additives on nicotinic acetylcholine receptors in Xenopus oocytes.

To study the effects of food additives on nicotinic acetylcholine receptors (nAChR), they were expressed in Xenopus oocytes that received an injection of mRNA prepared from electroplax of Electrophorus electricus. The response of nAChR elicited by acetylcholine (ACh) was measured electrophysiologically in the presence and absence of aliphatic alcohols and food additives. All compounds examined inhibited nAChR non-competitively in a concentration-dependent way. The inhibition was stronger when the inhibitors were perfused 1 min before ACh, than when they were perfused simultaneously with ACh. The inhibition of nAChR by aliphatic alcohols (propanol to hexanol) increased as the number of carbon chains increased. The addition of alcohols and food additives did not affect the desensitization of nAChR caused by 2 microM ACh. These results suggest that alcohols and food additives bind to the anesthetic binding site in nAChR and inhibit it noncompetitively. However, these compounds will not hinder signal transmission in neuromuscular junctions under physiological conditions, because their inhibition constants are more than 1 mM and muscles usually have more receptors than the number necessary for signal transmission.

Animals↗

PubMed1989

Food and food additives in severe atopic dermatitis.

In this study the role of food additives, tyramine and acetylsalicylic acid, was investigated by double-blind placebo-controlled challenges (DBPCC) in 25 children with severe atopic dermatitis (AD). All children challenged with foods (n = 24), except one, showed one or more positive reactions to the DBPCC with foods. Positive reactions presented as different combinations of flares of skin symptoms, intestinal symptoms and respiratory symptoms. Seventeen children (70.8%) showed a positive challenge to egg, 12 to wheat (50%), eight to milk (33.3%) and eight to soya (33.3%). Six children underwent DBPCC with food additives, tyramine and acetylsalicylic acid. All were found to demonstrate positive skin and/or intestinal reactions to at least one of the food additives. Two children reacted to tartrazine, three to sodium benzoate, two to sodium glutamate, two to sodium metabisulfite, four to acetylsalicylic acid and one to tyramine. It is concluded that some foods, food additives, tyramine and acetylsalicylic acid, can cause positive DBPCC in children with severe AD.

Animals↗

PubMed2005

Synergistic interactions between commonly used food additives in a developmental neurotoxicity test.

Exposure to non-nutritional food additives during the critical development window has been implicated in the induction and severity of behavioral disorders such as attention deficit hyperactivity disorder (ADHD). Although the use of single food additives at their regulated concentrations is believed to be relatively safe in terms of neuronal development, their combined effects remain unclear. We therefore examined the neurotoxic effects of four common food additives in combinations of two (Brilliant Blue and L-glutamic acid, Quinoline Yellow and aspartame) to assess potential interactions. Mouse NB2a neuroblastoma cells were induced to differentiate and grow neurites in the presence of additives. After 24 h, cells were fixed and stained and neurite length measured by light microscopy with computerized image analysis. Neurotoxicity was measured as an inhibition of neurite outgrowth. Two independent models were used to analyze combination effects: effect additivity and dose additivity. Significant synergy was observed between combinations of Brilliant Blue with L-glutamic acid, and Quinoline Yellow with aspartame, in both models. Involvement of N-methyl-D-aspartate (NMDA) receptors in food additive-induced neurite inhibition was assessed with a NMDA antagonist, CNS-1102. L-glutamic acid- and aspartame-induced neurotoxicity was reduced in the presence of CNS-1102; however, the antagonist did not prevent food color-induced neurotoxicity. Theoretical exposure to additives was calculated based on analysis of content in foodstuff, and estimated percentage absorption from the gut. Inhibition of neurite outgrowth was found at concentrations of additives theoretically achievable in plasma by ingestion of a typical snack and drink. In addition, Trypan Blue dye exclusion was used to evaluate the cellular toxicity of food additives on cell viability of NB2a cells; both combinations had a straightforward additive effect on cytotoxicity. These data have implications for the cellular effects of common chemical entities ingested individually and in combination.

Animals↗

PubMed1996

Comparison of official methods for 'readily oxidizable substances' in propionic acid as a food additive.

The official methods for 'readily oxidizable substances (ROS)' in propionic acid as a food additive were compared. The methods examined were those adopted in the Compendium of Food Additive Specifications (CFAS) by the Joint FAO-WHO Expert Committee on Food Additives, FAO, The Japanese Standards for Food Additives (JSFA) by the Ministry of Health and Welfare, Japan, and the Food Chemicals Codex (FCC) by the National Research Council, USA. The methods given in CFAS and JSFA are the same (potassium permanganate consumption). However, by this method, manganese (VII) in potassium permanganate was readily reduced to colourless manganese(II) with some substances contained in the propionic acid before reacting with aldehydes, which are generally considered as 'readily oxidizable substances', to form brown manganese (IV) oxide. The FCC method (bromine consumption) for 'ROS' could be recommended because it was able to obtain quantitative results of 'ROS', including aldehydes.

Aldehydes↗

PubMed2000

Evaluation of certain food additives and contaminants.

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants, with a view to recommending Acceptable Daily Intakes (ADIs) for humans, and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives and contaminants (including flavouring agents), assessments of the intake of contaminants, and the establishment and revision of specifications. A summary follows of the Committee's evaluations of toxicological data on various specific food additives (hydrogenated poly-1-decene, erythritol, curdlan, gamma-cyclodextrin and sodium sulfate), substances used in food fortification (sodium iron EDTA), flavouring agents, peanut oil, soya bean oil and contaminants (lead, methylmercury and zearalenone). Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives and substance used in food fortification considered, changes in the status of specifications for these substances and specific flavouring agents, further information required and the report of an ad hoc Panel on Food Allergens.

Food Additives↗

PubMed2004

Evaluation of certain food additives and contaminants.

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a view to recommending acceptable daily intakes (ADIs) and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives (including flavouring agents) and contaminants, assessments of intake, and the establishment and revision of specifications for food additives. A summary follows of the Committee's evaluations of toxicological and intake data on various specific food additives (alpha-amylase from Bacillus lichenformis containing a genetically engineered alpha-amylase gene from B. licheniformis, annatto extracts, curcumin, diacetyl and fatty acid esters of glycerol, D-tagatose, laccase from Myceliophthora thermophila expressed in Aspergillus oryzae, mixed xylanase, beta-glucanase enzyme preparation produced by a strain of Humicola insolens, neotame, polyvinyl alcohol, quillaia extracts and xylanase from Thermomyces lanuginosus expressed in Fusarium venenatum), flavouring agents, a nutritional source of iron (ferrous glycinate, processed with citric acid), a disinfectant for drinking-water (sodium dichloroisocyanurate) and contaminants (cadmium and methylmercury). Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives, recommendations on the flavouring agents considered, and tolerable intakes of the contaminants considered, changes in the status of specifications and further information requested or desired.

Animals↗

PubMed1982

Physiological changes in hyperactive children following the ingestion of food additives.

This study attempted to determine if the ingestion of artificial food additives would produce detectable changes in autonomic and/or central nervous system activity in hyperactive children. A single-case experimental design was used which entailed the comparison of heart rate and electroencephalographic (EEG) measures for hyperactive and control children. The physiological measures were obtained prior to and following the ingestion of drinks containing food additives or placebos, which were administered in a double-blind, randomized, crossover procedure. The hyperactive children exhibited a greater degree of physiological activity following both the placebo and the drink containing food additives than did the control children. However, the magnitude of physiological changes in the hyperactive children were greater in response to ingestion of the additives than to placebo. These physiological findings are consistent with behavioural data indicating that some hyperactive children are adversely affected by food additives.

Alpha Rhythm↗

PubMedDate not supplied

The assessment of food additive usage and consumption: the Commission perspective.

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.

Europe↗

PubMed1978

The use of food additives in Sweden.

Recently it was demonstrated that the levels of some added colours in food sold in Sweden were such that the recommended daily intake (ADI) could easily be exceeded by the consumer (Ahlborg et al. Vår Föda, 26, 1974, 194-217). New regulations concerning the use of food colours in Sweden came into force on July 1st, 1975. The collection of information on the use of food additives in products sold on the Swedish market has not been extended to cover other food additives such as preservatives and antioxidants. This study is based upon details of about 10,000 food products containing food additives. The material is being computerised and work on the evaluation is in progress. The new investigation demonstrates that the use of food colours has decreased and that very few products now contain high levels of food colours. Data will be presented concerning the levels and total amounts of preservatives, antioxidants and other food additives used in different groups of food products.

Food Additives↗