Food additives
19 important questions on Food additives
What are food additives?
- color, sweeten, preserve
If you want to put a food additive on the market what should you do according to the EU?
- performs as intended
- will not cause adverse health effects
- the use does not mislead the consumer at expected levels of human consumption
Describe the risk assessment of food additives
- NOAEL or BMDL
- divide by uncertainty factor: 100 or more
- interspecies differences: 10
- interindividual differences: 10
- other UFs
- quality of data, type of exposure
- ADI
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Name the 4 ADI-types groups for food additives
- Numerical ADI defined
- temporary numerical ADI
- insufficient toxicological information
- extra safety factor is used
- ADI not specified
- MOS is adequate
- no limit
- due to safe history of use
- chemical already present in food in high amount
Name the classification groups of the International Agency for research on Cancer (IARAC)
- carcinogenic to man
- should be forbidden
- data from epidemiological studies
Group 2A:
- probably carcinogenic to man
- should be forbidden
- data from animal studies
Group 2B:
- possibly carcinogenic for man
- evidence from animal studies less convincing
- some studies show carcinogenicity others don't
Group 3:
- compound cannot be classified because of lack of sufficient data
Group 4:
- proven to be non-carcinogenic for man
What misleading information is there about food additives? What does it have to do with the citric cycle?
Why is EFSA currently re-evaluating the safety of food additives?
- Some additives have been used for a long time don't have enough data to decide on their safety
- the public claims there are negative effects of additives
Present the current view on the (un)safety of food additives
- Food additives are among the best tested and regulated chemicals to which we are exposed
- majority of food additives EDI is far below ADI
- considered safe at present state of knowledge
What is the main remaining bottle necks in the safety evaluation of food additives?
What are the 4 major categories of allergy/hypersensitivity related side affects linked to food additives?
- Gastrointestinal disorders
- diarrhea, intestinal cramps, nausea and vomiting
- skin disorders
- eczema, urticaria oedema and itching
- benzoates, sorbic acid, azo dyes, BHT, BHA
- respiratory disorders
- asthma, rhinitis
- sulfites
- other symptoms like:
- migraine, behavioral disturbances, hyperkinesis, hyperactivity, aggression, excitement, impulsive behavior, lack of muscle coordination
What is currently known about the induction of allergy and hypersensitivity by food additives? What theories are there?
there is limited scientific evidence for the induction of allergy and hypersensitivity by food additives
Underlying mechanism mostly unknown
theories:
- immunological mechanisms
- type I allergy:
- allergen binds to mast cells covered with IgE which releases histamines and leukotrienes
- type IV allergy:
- allergen is presented on macrophages and activates T cells
- non-immunological mechanisms
- interference with prostaglandin synthesis
- biosynthesis switched from prostaglandins synthesis to leukotriene synthesis
- build up of leukotrienes gives allergic symptoms
- direct injury of stomach mucus
Describe the Southampton study
- Double blind placebo-controlled human study
- test hypersensitivity by additives
- artificial colors and benzoate preservatives
- based on GHA score (self made)
- tested 2 additive mixture
- 3 and 8 year olds
- effects:
- 8 year old group more hypersensitive from one mixture and 3 year old group more hypersensitive from the other mixture
What were the EFSA opinion regarding the Southampton study?
- Limited consistency
- different results for 3 and 8 year olds
- unknown clinical relevance of the GHA score
- unknown relevance of the small effect size
- cannot identify the effects of individual additives
- lack of information on dose-response
- lack of biologically plausible mechanism
- findings cannot be used as a basis for altering the ADI
Which food additives are often related to the induction of allergy and hypersensitivity?
- Sulfites
- azo dyes
- especially tartrazine
- benzoates
- parabens
- glutamates
Why are allergens regulated via food labeling and not ADI?
What is the impact of the lack of knowledge on the mode of action by which food additives may cause hypersensitivity in risk management
Why and how did the Southampton study influence the of the compounds tested
- because of consumer criticism
- Risk management:
- ban on azo dyes based on precautionary principle
What is done when an MPL is not specified for an additive food stuff?
- the additive must be used in accordance with good manufacturing practice
- use at level not higher than necessary to achieve the intended effect and not mislead the consumer
What is done if the combination of MPL and assumed exposure level for a particular additive are likely to exceed the ADI for this additive?
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