Evaluation of certain food additives : fifty-third report of the Joint FAO/WHO Expert Committee on Food Additives

목차 (Table of Contents)

• CONTENTS
• 1. Introduction = 1
• 2. General considerations = 1
• 2.1 Modification of the agenda = 2
• 2.2 The role of the Committee in risk analysis = 2
• 2.2.1 Background = 2
• 2.2.2 Comments of the Committee = 4
• 2.3 Principles governing the toxicological evaluation of compounds on the agenda = 8
• 2.4 Food allergies = 8
• 2.5 Principles governing assessments of the intake of contaminants = 9
• 2.5.1 Acute intake = 10
• 2.5.2 Chronic intake = 10
• 2.6 Principles governing the establishment and revision of specifications = 11
• 2.6.1 Residual ethanol = 11
• 2.6.2 Limit test for heavy metals = 11
• 2.6.3 Citation of microbial strains = 12
• 2.6.4 Tentative specifications for food additives = 13
• 2.6.5 Tentative specifications for flavouring agents = 14
• 2.7 Evaluation of substances as food additives that are also food ingredients or natural constituents of food = 15
• 3. Specific food additives and substances used in food fortification = 16
• 3.1 Glazing agent : hydrogenated poly-1-decene = 16
• 3.2 Sweetening agent : erythritol = 18
• 3.3 Thickening agent : curdlan = 22
• 3.4 Miscellaneous substances = 26
• 3.4.1 γ-Cyclodextrin = 26
• 3.4.2 Sodium iron EDTA = 27
• 3.4.3 Sodium sulfate = 29
• 4. Substances evaluated using the Procedure for the Safety Evaluation of Flavouring Agents = 30
• 4.1 Simple aliphatic and aromatic sulfides and thiols = 32
• 4.1.1 Intake data = 32
• 4.1.2 Absorption, metabolism and elimination = 54
• 4.1.3 Application of the Procedure for the Safety Evaluation of Flavouring Agents = 59
• 4.1.4 Consideration of combined intakes = 66
• 4.1.5 Conclusions = 66
• 4.2 Aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups = 67
• 4.2.1 Intake data = 76
• 4.2.2 Absorption, metabolism and elimination = 76
• 4.2.3 Application of the Procedure for the Safety Evaluation of Flavouring Agents = 77
• 4.2.4 Consideration of combined intakes = 78
• 4.2.5 Conclusions = 78
• 5. Peanut oil and soya bean oil = 79
• 6. Contaminants = 81
• 6.1 Lead = 81
• 6.1.1 Exposure = 82
• 6.1.2 Quantitative risk assessment = 84
• 6.1.3 Conclusions = 87
• 6.2 Methylmercury = 87
• 6.2.1 Intake = 88
• 6.2.2 Pharmacokinetic data = 90
• 6.2.3 Toxicity data = 90
• 6.2.4 Conclusions = 93
• 6.3 Zearalenone = 93
• 6.3.1 Intake = 94
• 6.3.2 Pharmacokinetic data = 94
• 6.3.3 Toxicity data = 95
• 6.3.4 Conclusions = 95
• 7. Intake assessments of specific food additives = 96
• 7.1 Annatto extracts = 96
• 7.2 Canthaxanthin = 97
• 7.3 Erythrosine = 98
• 7.4 Iron oxides = 98
• 8. Specifications for certain food additives = 99
• 9. Future work = 101
• 10. Recommendations = 101
• Acknowledgement = 102
• References = 102
• Annex 1 : Reports and other documents resulting from previous meetings of the Joint FAO／WHO Expert Committee on Food Additives = 104
• Annex 2 : Acceptable Daily Intakes, other toxicological information and information on specifications = 112
• Annex 3 : Further information required = 123
• Annex 4 : Report of an ad hoc Panel on Food Allergens = 124