topic 5 food additive safety

8/14/2019 Topic 5 Food Additive Safety

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Food Additive Safety The FD&C Act stipulates that food

additives be functional and that they

must possess a low or insignificant riskto humman health

Assessments of food additive are basedon assessment of risk

Risks and benefits must be clearlydisplayed for all consumers


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Major ConcernsAllergens

Illness

Birth and developmental defects

Reproductive abnormalities

Cancer development


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Additive is approved only onthe basis of scientific evidenceof its safetyFood additive use will specify

foods where it may be usedand the level of usage


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Risk Assessment Hazzard identification

Linkage to specific health effects Illness

Birth or developmental defects

Repoductive abnormalities

Cancer

Dose response assessment Short term Life time

No threshold for cancer


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Testing for Safety (See lecture notes for

procedures of those underlined) Acute Toxicity

Short-term Toxicity

Sub-chronic Toxicity Metabolic and Pharmacokinetic Studies

Mutagenicity Tests

In vitro Carcinogenicity Tests

In vivo Carcinogenicity Tests

Reproductive Tests

Chronic Feeding Studies
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Risk Assessment (cont.) Dose Response (cont)

LOELlowest observed level effect

NOAELno observed level effect

ADIacceptable daily level (NOAEL/100 if based on animal studies& NOAEL/10 of based on human studies

Exposure Assessment Difficult to assess because of differences in consumer food habits

Risk characterization Qualitative

Quantitative


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Risks Associated with Food Supply (ranked in

order of importance

1. Foodborne hazards of microbial origin

2. Nutrtional hazzards

3. Environmental contaminant hazzards

4. Foodborne hazards of natural origin

5. Food and color additives Often perceived by consumers as #1. One reason for thisperception is that they must be proven safe and absolute safetycan not be proven


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Delaney Admendment Prohibits use of additives that cause cancer in

any animal at any concentration

FDA has defined acceptable risk fromchemical consumption as up to oneadditional caseper milion cases, whenconsumed over a lifetime

Repealed in respect to pesticides in 1996


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Allergens New law has passed congress and waiting for

signature.

Will require clear identification of any of the 8 major

food alergens - Milk

Eggs

Fish

Crustacean shellfish

Peanut

Tree nut

Wheat

Soybeans


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Allergens (Cont. The 8 major allergens must be labeled

using their common or usual name

Allergens must be identified if they arepresent in hidden ingredients, such asspices, flavorings, additives and

colorings


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Hypersensitive Reactions Hypersensitivity

A small amount produces systems, can be fatal

Allergy Immunologic mechanisms involved in the pathogenisis

Atopic alleergy Mediated by immunoglobulin E

Intollerance Asmall amount of material causes reactions similar to that of an allergen,

but immunologic mechanisms not involved


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Allergic ReactionsAnaphylactic (atopic)

Symptoms appear within minustes and disappear within hours. Urticaria,,allergic rhinitis, conjunctivitis, darrhea, sever itch)

Cytotoxic Rarely caused by food additives; destruction of platelets, causing purpura

Immunocomplex disease

Immunoglobuline G and M form complexes with the allergen, resulting inpurpura, articaria, arthritis and other symptons

Delayed allergy-A rash similar to that caused by virus exanthema; granulomatosis


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Intollerance Non-specific histamine liberation

Fruits, citrus, strawberry, cocoa, etc

Intestinal diseases Gluten intollerance causing skin and intestinal disorders

Enzyme deficiency Diharrhea and colic in lactose deficiency

Psychrological causes may underlievarious kinds of skin and otherreactions


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Reactions to Food Additives Histamine and tyramine

Migraines, intensitinal symptom

Sodium nitrite Urticaria, headaches, intestinal disorders

Phenylethylamine Headaches

Sulfur dioxide &sulfites Athmastic symtpoms; may relate to sulfite oxidase deficiency


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Reactions to Food Additives (cont.)Azo dyesBTH, BHA, parabens

Monosodium glutamate

Wine Delayed sensitivity, manifested as eczema

Histamine releasing action of acetaldhye

Richness of histamine in cerain red and white wines

Benzoate intollerance Quinine intollerance

Sulfur dioxide intollerance


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Benefits

Health benefits Prevent or reduce specific disease

Enhance nutrition

Supply benefits Prevent spoilage

Provide new sources for desired functions

Hedonic (sensory satisfaction) Improve color, flavor and/or texture

Convenience Time saving during preparation

topic 5 food additive safety

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