Pub Date : 2002-02-01DOI: 10.1080/02652030110071354
S. Egan, S. Tao, J. Pennington, P. Bolger
The Food and Drug Administration (FDA) has conducted the Total Diet Study (TDS) annually since 1961. The TDS is designed to monitor the US food supply for levels of toxic chemical contaminants (pesticide residues, industrial chemicals and toxic elements) and nutritional elements. Foods are generally collected four times a year, once from each of four regions of the country. The foods are prepared table-ready before being analysed. From the results of the TDS, dietary intakes of these analytes are estimated for selected age- sex groups in the US population. This paper reports on the dietary intake of 10 nutritional and four toxic elements based on measurements made in foods collected in the TDS between 1991 and late 1996. Average daily intakes were estimated for 14 age-sex groups in the US population, as well as the contribution of specific food groups to total intakes. For most nutritional elements, teenage boys and adult males had the highest daily intakes. Intakes by infants were below the intake references for seven of 10 nutritional elements, and young girls and women had inadequate intakes of at least half the nutritional elements. Intakes by children between 2 and 10 years of age, teenage boys, and adult males met or exceeded the reference intakes for the majority of nutritional elements. Intakes by all population groups were well below the reference intakes for all toxic elements.
{"title":"US Food and Drug Administration's Total Diet Study: intake of nutritional and toxic elements, 1991–96","authors":"S. Egan, S. Tao, J. Pennington, P. Bolger","doi":"10.1080/02652030110071354","DOIUrl":"https://doi.org/10.1080/02652030110071354","url":null,"abstract":"The Food and Drug Administration (FDA) has conducted the Total Diet Study (TDS) annually since 1961. The TDS is designed to monitor the US food supply for levels of toxic chemical contaminants (pesticide residues, industrial chemicals and toxic elements) and nutritional elements. Foods are generally collected four times a year, once from each of four regions of the country. The foods are prepared table-ready before being analysed. From the results of the TDS, dietary intakes of these analytes are estimated for selected age- sex groups in the US population. This paper reports on the dietary intake of 10 nutritional and four toxic elements based on measurements made in foods collected in the TDS between 1991 and late 1996. Average daily intakes were estimated for 14 age-sex groups in the US population, as well as the contribution of specific food groups to total intakes. For most nutritional elements, teenage boys and adult males had the highest daily intakes. Intakes by infants were below the intake references for seven of 10 nutritional elements, and young girls and women had inadequate intakes of at least half the nutritional elements. Intakes by children between 2 and 10 years of age, teenage boys, and adult males met or exceeded the reference intakes for the majority of nutritional elements. Intakes by all population groups were well below the reference intakes for all toxic elements.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"85 1","pages":"103 - 125"},"PeriodicalIF":0.0,"publicationDate":"2002-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83914419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-02-01DOI: 10.1080/02652030110066206
K. D. Quintaes, J. Amaya-Farfan, M. Morgano, D. Mantovani
Steatite or soapstone, is a soft metamorphic rock composed mainly of talc, dolomite and actinolite, which is abundantly found and used for the manufacture of cookware in south-east Brazil. The study estimates its usage for cookware among dwellers of Ouro Preto, and assesses the possible toxicological or nutritional impact on food preparation. Pans made of steatite were purchased both in the crude (n = 6) and ‘cured’ forms (n = 6). Migration of Ca, Fe, Mg, Mn, Co, Al, Cr, Ni, Pb and Cd was determined for 20 sequential cooking trials, using 3 and 5% acetic acid as a food simulant. Analytical determinations were carried out by inductively coupled plasma atomic-emission spectrometry and the data treated by an individual model of random effects, simple linear regression and Pearson's correlation. About 81% of Ouro Preto's native population own soapstone cookware and, of these, 79% use the pans regularly. Mineral migration followed the general solubility of the crystalline components of the rock. Therefore, Ca, Mg, Fe and Mn were, in that order, the elements that exhibited highest migration, whereas the remaining were seen in negligible levels, except for Ni in the crude pans. The 5% solution favoured migration, whereas curing tended to restrict migration and extend durability of the pan. It is concluded that while cured soapstone pans do not offer mineral toxicity, they may contribute to the mineral nutrition of human beings.
{"title":"Soapstone (steatite) cookware as a source of minerals","authors":"K. D. Quintaes, J. Amaya-Farfan, M. Morgano, D. Mantovani","doi":"10.1080/02652030110066206","DOIUrl":"https://doi.org/10.1080/02652030110066206","url":null,"abstract":"Steatite or soapstone, is a soft metamorphic rock composed mainly of talc, dolomite and actinolite, which is abundantly found and used for the manufacture of cookware in south-east Brazil. The study estimates its usage for cookware among dwellers of Ouro Preto, and assesses the possible toxicological or nutritional impact on food preparation. Pans made of steatite were purchased both in the crude (n = 6) and ‘cured’ forms (n = 6). Migration of Ca, Fe, Mg, Mn, Co, Al, Cr, Ni, Pb and Cd was determined for 20 sequential cooking trials, using 3 and 5% acetic acid as a food simulant. Analytical determinations were carried out by inductively coupled plasma atomic-emission spectrometry and the data treated by an individual model of random effects, simple linear regression and Pearson's correlation. About 81% of Ouro Preto's native population own soapstone cookware and, of these, 79% use the pans regularly. Mineral migration followed the general solubility of the crystalline components of the rock. Therefore, Ca, Mg, Fe and Mn were, in that order, the elements that exhibited highest migration, whereas the remaining were seen in negligible levels, except for Ni in the crude pans. The 5% solution favoured migration, whereas curing tended to restrict migration and extend durability of the pan. It is concluded that while cured soapstone pans do not offer mineral toxicity, they may contribute to the mineral nutrition of human beings.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"21 1","pages":"134 - 143"},"PeriodicalIF":0.0,"publicationDate":"2002-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83270982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-02-01DOI: 10.1080/02652030110084800
S. Papilloud, D. Baudraz
Ultraviolet (UV) inks are an alternative formulation system to the more usual paste or liquid inks (oils or solvents based) that dry mainly by evaporation or penetration into the printed substrate. Based on acrylic acid chemistry, UV inks dry (the exact term is ‘curing’) by the chemical process of photopolymerization. Their composition (acrylate monomers and oligomers together with photo-initiators) exposed to UV emission lamps on the printing press units enable the transformation of the freshly printed ink layer into a tack-free film. For UV inks intended for primary food packaging, special care has to be paid to potential migrating species like small photo-initiator molecules and acrylate monomers not cross-linked in the formed network. The paper presents chromatographic methods to ascertain the level of ink ingredients potentially available to migrate into food simulants (migration tests). GC/MS was employed to quantify the levels of photo-initiators or acrylic esters (acrylates).
{"title":"Analysis of food packaging UV inks for chemicals with potential to migrate into food simulants","authors":"S. Papilloud, D. Baudraz","doi":"10.1080/02652030110084800","DOIUrl":"https://doi.org/10.1080/02652030110084800","url":null,"abstract":"Ultraviolet (UV) inks are an alternative formulation system to the more usual paste or liquid inks (oils or solvents based) that dry mainly by evaporation or penetration into the printed substrate. Based on acrylic acid chemistry, UV inks dry (the exact term is ‘curing’) by the chemical process of photopolymerization. Their composition (acrylate monomers and oligomers together with photo-initiators) exposed to UV emission lamps on the printing press units enable the transformation of the freshly printed ink layer into a tack-free film. For UV inks intended for primary food packaging, special care has to be paid to potential migrating species like small photo-initiator molecules and acrylate monomers not cross-linked in the formed network. The paper presents chromatographic methods to ascertain the level of ink ingredients potentially available to migrate into food simulants (migration tests). GC/MS was employed to quantify the levels of photo-initiators or acrylic esters (acrylates).","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"79 1","pages":"168 - 175"},"PeriodicalIF":0.0,"publicationDate":"2002-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89415423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-01-01DOI: 10.1080/02652030110069735
J. Tarbin, E. Rawlings, D. Tyler, M. Sharman
Methodology has been developed for the determination of lasalocid in analytically ‘difficult’ matrices such as processed and spiced foods. The procedure was based on an existing silica-based solid-phase extraction (SPE) clean-up to which was added a novel NH 2 SPE step before HPLC with fluorescence detection. Use of the additional step enabled the determination of lasalocid in matrices such as baby food, meat pies (‘pasties’), etc. Analysis of these matrices was not possible using the standard clean-up on its own. Chromatography showed a massive reduction in the amount of co-extractives and interferences. Validation data were obtained down to the 10-40 μg kg -1 level for a range of products. Recoveries ranged from 74% at 10 μg kg-1 for pork sausages to 96% at 40 μg kg-1 for meat pies.
已经开发了用于分析“困难”基质(如加工食品和调味食品)中lasalod测定的方法。该方法是在现有的硅基固相萃取(SPE)净化的基础上，在高效液相色谱(HPLC)荧光检测之前增加了一个新的氮气固相萃取步骤。使用额外的步骤可以测定基质中的lasalod，如婴儿食品，肉馅饼(“馅饼”)等。对这些矩阵的分析是不可能使用标准的清理本身。色谱分析显示，共萃取物和干扰物的数量大幅减少。一系列产品的验证数据低至10-40 μg kg -1水平。猪肉香肠在10 μg kg-1时回收率为74%，肉馅饼在40 μg kg-1时回收率为96%。
{"title":"Improved clean-up for the determination of lasalocid in 'difficult' food matrices","authors":"J. Tarbin, E. Rawlings, D. Tyler, M. Sharman","doi":"10.1080/02652030110069735","DOIUrl":"https://doi.org/10.1080/02652030110069735","url":null,"abstract":"Methodology has been developed for the determination of lasalocid in analytically ‘difficult’ matrices such as processed and spiced foods. The procedure was based on an existing silica-based solid-phase extraction (SPE) clean-up to which was added a novel NH 2 SPE step before HPLC with fluorescence detection. Use of the additional step enabled the determination of lasalocid in matrices such as baby food, meat pies (‘pasties’), etc. Analysis of these matrices was not possible using the standard clean-up on its own. Chromatography showed a massive reduction in the amount of co-extractives and interferences. Validation data were obtained down to the 10-40 μg kg -1 level for a range of products. Recoveries ranged from 74% at 10 μg kg-1 for pork sausages to 96% at 40 μg kg-1 for meat pies.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"17 1","pages":"28 - 32"},"PeriodicalIF":0.0,"publicationDate":"2002-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75728665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-01-01DOI: 10.1080/02652030110085395
C. Crews, P. Hough, P. Brereton, D. Harvey, R. Macarthur, W. Matthews
A survey of the levels of 3-monochloropropane-1,2-diol (3-MCPD) in a range of selected food products available in the UK is reported. The survey was carried out on behalf of the Food Standards Agency (FSA) to identify the food groups that might provide a significant contribution to 3-MCPD exposure from the diet. Three hundred samples comprising meat, dairy, cereal, soup and miscellaneous products were purchased from retail outlets and analysed using a GC-MS procedure, which had been formally validated by an earlier collaborative trial. 3-MCPD was detected in 89 (30%) of the samples. Three samples, all crackers, contained levels of 3-MCPD > 0.1mg kg-1, the highest level being 0.134mg kg-1. Levels of 3-MCPD were generally slightly higher in foods after cooking. In all cases where 3-MCPD was detected in cooked foods, it was also present in the uncooked sample.
{"title":"Survey of 3-monochloropropane-1,2-diol (3-MCPD) in selected food groups, 1999-2000","authors":"C. Crews, P. Hough, P. Brereton, D. Harvey, R. Macarthur, W. Matthews","doi":"10.1080/02652030110085395","DOIUrl":"https://doi.org/10.1080/02652030110085395","url":null,"abstract":"A survey of the levels of 3-monochloropropane-1,2-diol (3-MCPD) in a range of selected food products available in the UK is reported. The survey was carried out on behalf of the Food Standards Agency (FSA) to identify the food groups that might provide a significant contribution to 3-MCPD exposure from the diet. Three hundred samples comprising meat, dairy, cereal, soup and miscellaneous products were purchased from retail outlets and analysed using a GC-MS procedure, which had been formally validated by an earlier collaborative trial. 3-MCPD was detected in 89 (30%) of the samples. Three samples, all crackers, contained levels of 3-MCPD > 0.1mg kg-1, the highest level being 0.134mg kg-1. Levels of 3-MCPD were generally slightly higher in foods after cooking. In all cases where 3-MCPD was detected in cooked foods, it was also present in the uncooked sample.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"19 1","pages":"22 - 27"},"PeriodicalIF":0.0,"publicationDate":"2002-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81997687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-01-01DOI: 10.1080/02652030110051266
A. Reynier, P. Dole, A. Feigenbaum
The principle of a computing program describing precisely the migration of additives from a polymer into a food simulant is presented. As six parameters are used to fit the simulant sorption and additive extraction kinetics, the parameters have been determined by independent experiments. Owing to the complicated coupling between the liquid and additive diffusion processes, migration kinetics cannot be obtained by a mathematical resolution of kinetic equations, but they must be calculated by numerical analysis. The method is applied to a UV absorber in polypropylene migrating into glyceryl tripelargonate, a pure triglyceride, of which behaviour and average molecular weight are similar to official fatty food simulants. Properly designed experiments validate the model used to fit the migration kinetics. The possibility of erasing any parameters is also discussed.
{"title":"Migration of additives from polymers into food simulants: numerical solution of a mathematical model taking into account food and polymer interactions","authors":"A. Reynier, P. Dole, A. Feigenbaum","doi":"10.1080/02652030110051266","DOIUrl":"https://doi.org/10.1080/02652030110051266","url":null,"abstract":"The principle of a computing program describing precisely the migration of additives from a polymer into a food simulant is presented. As six parameters are used to fit the simulant sorption and additive extraction kinetics, the parameters have been determined by independent experiments. Owing to the complicated coupling between the liquid and additive diffusion processes, migration kinetics cannot be obtained by a mathematical resolution of kinetic equations, but they must be calculated by numerical analysis. The method is applied to a UV absorber in polypropylene migrating into glyceryl tripelargonate, a pure triglyceride, of which behaviour and average molecular weight are similar to official fatty food simulants. Properly designed experiments validate the model used to fit the migration kinetics. The possibility of erasing any parameters is also discussed.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"184 1","pages":"102 - 89"},"PeriodicalIF":0.0,"publicationDate":"2002-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79752211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-01-01DOI: 10.1080/02652030110071309
J. Jetten, N. Kruijf
The aim of the project was to develop a comprehensive package of quality assurance criteria for use by the industry and by regulatory authorities to ensure the quality and safety-in-use (sensory, microbiological and chemical safety) of reused plastics for food packaging. The paper describes the investigations into potential adulteration effects by reuse on the intrinsic properties of plastics in more detail. The plastic articles investigated were bottles of polyethylene terephthalate (PET) or polycarbonate (PC) and vending cups of polypropylene (PP). The influence of repeated use on the migration of plastic constituents, degradation products of plastic additives, barrier properties and surface characteristics were investigated. The overall conclusion was that the investigated intrinsic properties of the refillable articles were not significantly influenced by repeated use. Only the hydrophobicity of the refillable PC and PP articles seemed to be influenced by repeated washing. PC bottles washed 15 times were significantly less hydrophobic than unwashed bottles.
{"title":"Quality and safety aspects of reusable plastic food packaging materials: influence of reuse on intrinsic properties","authors":"J. Jetten, N. Kruijf","doi":"10.1080/02652030110071309","DOIUrl":"https://doi.org/10.1080/02652030110071309","url":null,"abstract":"The aim of the project was to develop a comprehensive package of quality assurance criteria for use by the industry and by regulatory authorities to ensure the quality and safety-in-use (sensory, microbiological and chemical safety) of reused plastics for food packaging. The paper describes the investigations into potential adulteration effects by reuse on the intrinsic properties of plastics in more detail. The plastic articles investigated were bottles of polyethylene terephthalate (PET) or polycarbonate (PC) and vending cups of polypropylene (PP). The influence of repeated use on the migration of plastic constituents, degradation products of plastic additives, barrier properties and surface characteristics were investigated. The overall conclusion was that the investigated intrinsic properties of the refillable articles were not significantly influenced by repeated use. Only the hydrophobicity of the refillable PC and PP articles seemed to be influenced by repeated washing. PC bottles washed 15 times were significantly less hydrophobic than unwashed bottles.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"23 1","pages":"76 - 88"},"PeriodicalIF":0.0,"publicationDate":"2002-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85198577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-01-01DOI: 10.1080/02652030110072344
C. Hamlet, S. M. Jayaratne, W. Matthews
A survey of 3-monochloropropane-1,2-diol (3-MCPD) in a range of food ingredients available in the UK is reported. The survey was conducted for the Food Standards Agency to assess the progress made by manufacturers in reducing levels of 3-MCPD in food ingredients in line with the UK Food Advisory Committee's recommendation, i.e. that 3-MCPD is undetectable (i.e. <0.010mg kg-1) in foods and where technologically feasible, in food ingredients as well. Sixty-three samples of food ingredients available in the UK were analysed using a validated method of analysis with a limit of quantification of 0.010mg kg -1. Samples included breadcrumbs, caramels, enzyme-hydrolysed vegetable proteins, gelatines, malt products (malt extracts, malt flours and other malt-based ingredients), meat extracts, modified starches, and yeast extracts. 3-MCPD was not quantified in 49 (78%) of the samples analysed. The remaining 14 samples (22%) contained levels of 3-MCPD between 0.014 and 0.488mg kg-1, the highest level being in a maize yellow dextrin. Malt-based ingredients accounted for the majority of samples containing 3-MCPD >0.010mg kg-1, with nine of these 24 samples (38%) having quantifiable levels of 3-MCPD.
{"title":"3-Monochloropropane-1,2-diol (3-MCPD) in food ingredients from UK food producers and ingredient suppliers","authors":"C. Hamlet, S. M. Jayaratne, W. Matthews","doi":"10.1080/02652030110072344","DOIUrl":"https://doi.org/10.1080/02652030110072344","url":null,"abstract":"A survey of 3-monochloropropane-1,2-diol (3-MCPD) in a range of food ingredients available in the UK is reported. The survey was conducted for the Food Standards Agency to assess the progress made by manufacturers in reducing levels of 3-MCPD in food ingredients in line with the UK Food Advisory Committee's recommendation, i.e. that 3-MCPD is undetectable (i.e. <0.010mg kg-1) in foods and where technologically feasible, in food ingredients as well. Sixty-three samples of food ingredients available in the UK were analysed using a validated method of analysis with a limit of quantification of 0.010mg kg -1. Samples included breadcrumbs, caramels, enzyme-hydrolysed vegetable proteins, gelatines, malt products (malt extracts, malt flours and other malt-based ingredients), meat extracts, modified starches, and yeast extracts. 3-MCPD was not quantified in 49 (78%) of the samples analysed. The remaining 14 samples (22%) contained levels of 3-MCPD between 0.014 and 0.488mg kg-1, the highest level being in a maize yellow dextrin. Malt-based ingredients accounted for the majority of samples containing 3-MCPD >0.010mg kg-1, with nine of these 24 samples (38%) having quantifiable levels of 3-MCPD.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"164 10 Pt 1 1","pages":"15 - 21"},"PeriodicalIF":0.0,"publicationDate":"2002-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86680056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-01-01DOI: 10.1080/02652030110071327
J. Lambe, P. Cadby, Michael J. Gibney
Estimates of exposure to intentionally added flavouring substances based on two indirect methods, namely the theoretical added maximum daily intake (TAMDI) and maximized survey-derived daily intake (MSDI), were compared with exposure estimates based on a flavourings stochastic model (FSM). Twelve flavouring substances were chosen to reflect broadly the large number of flavouring substances currently used in Europe. Over 40000 flavour formulae used at known levels of incorporation in 31 different categories of food and beverages were examined to provide maximum concentrations, distributions of concentrations and an indication of the probability of encountering each substance in a flavoured food or beverage in any category. Food consumption data were based on the intakes of males, aged 16–24 years, according to the Dietary and Nutritional Survey of British Adults (1988). The percentage of flavoured brands within food groups was estimated using the Irish National Food Ingredient Database. For all 12 flavouring substances, the estimates of TAMDI were >97.5th percentile of the FSM, sometimes by >3 orders of magnitude. With the exception of 2,6-dimethyl pyrazine, the 97.5th percentile of the FSM was less than the MSDI estimate. The probability of the FSM estimates exceeding the TAMDI ranged from <0.0001 to 0.0037 for the 12 substances, while the probability of exceeding the MSDI estimates ranged from 0.0004 to 0.0753. The study supports the findings of a recent publication using detailed dietary analysis of US data that also indicated that the MSDI appeared, within the limits of the studies, to be a practical and conservative method for assessing exposure to intentionally added flavouring substances.
{"title":"Comparison of stochastic modelling of the intakes of intentionally added flavouring substances with theoretical added maximum daily intakes (TAMDI) and maximized survey-derived daily intakes (MSDI)","authors":"J. Lambe, P. Cadby, Michael J. Gibney","doi":"10.1080/02652030110071327","DOIUrl":"https://doi.org/10.1080/02652030110071327","url":null,"abstract":"Estimates of exposure to intentionally added flavouring substances based on two indirect methods, namely the theoretical added maximum daily intake (TAMDI) and maximized survey-derived daily intake (MSDI), were compared with exposure estimates based on a flavourings stochastic model (FSM). Twelve flavouring substances were chosen to reflect broadly the large number of flavouring substances currently used in Europe. Over 40000 flavour formulae used at known levels of incorporation in 31 different categories of food and beverages were examined to provide maximum concentrations, distributions of concentrations and an indication of the probability of encountering each substance in a flavoured food or beverage in any category. Food consumption data were based on the intakes of males, aged 16–24 years, according to the Dietary and Nutritional Survey of British Adults (1988). The percentage of flavoured brands within food groups was estimated using the Irish National Food Ingredient Database. For all 12 flavouring substances, the estimates of TAMDI were >97.5th percentile of the FSM, sometimes by >3 orders of magnitude. With the exception of 2,6-dimethyl pyrazine, the 97.5th percentile of the FSM was less than the MSDI estimate. The probability of the FSM estimates exceeding the TAMDI ranged from <0.0001 to 0.0037 for the 12 substances, while the probability of exceeding the MSDI estimates ranged from 0.0004 to 0.0753. The study supports the findings of a recent publication using detailed dietary analysis of US data that also indicated that the MSDI appeared, within the limits of the studies, to be a practical and conservative method for assessing exposure to intentionally added flavouring substances.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"78 1","pages":"14 - 2"},"PeriodicalIF":0.0,"publicationDate":"2002-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85917571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-01-01DOI: 10.1080/02652030110062110
Anaberta Cardador-Martínez, E. Castaño‐Tostado, Guadalupe Loarca-Piña
Polyphenols with antimutagenic and anticarcinogenic properties are present in fruits, vegetables and legumes. In this study, the Salmonella typhimurium tester strains TA98 and TA100 were used in the microsuspension assay to examine the antimutagenic effect of phenolic compounds extracted from the common bean (Phaseolus vulgaris) against mutagenicity induced by aflatoxin B 1 (AFB1). A dose-response curve was constructed for AFB1; from which a level of 40ng AFB1/tube was selected for all antimutagenicity assays. The AFB 1 and phenolic extract (PE) were not toxic to the bacteria at concentrations tested. In the case of PE, results were similar to the number of spontaneous revertants for TA98 and TA100. The inhibitory effect of PE against AFB1 mutagenicity was dose-dependent at the lower concentrations tested (2.5, 5, 10, 12.5, 15 and 25 μg-equivalent (+)-catechin/tube for TA98; 0.5, 1, 1.5, 2.5, 5, 10 and 25 μg-equivalent (+)-catechin/ tube for TA100). Further, a two-stage incubation procedure was used to investigate the potential interaction between PE and AFB1. The greatest inhibitory effect of the PE on AFB1 mutagenicity occurred when PE and AFB1 were incubated together. When the bacteria were first incubated with PE followed by a second incubation with AFB1, lower inhibition was observed. Lower inhibition was also observed when the bacteria were first incubated with AFB 1 followed by a second incubation with PE. The results suggest that the mechanism of inhibition could involve the formation of a chemical complex between of PE and AFB1.
{"title":"Antimutagenic activity of natural phenolic compounds present in the common bean (Phaseolus vulgaris) against aflatoxin B 1","authors":"Anaberta Cardador-Martínez, E. Castaño‐Tostado, Guadalupe Loarca-Piña","doi":"10.1080/02652030110062110","DOIUrl":"https://doi.org/10.1080/02652030110062110","url":null,"abstract":"Polyphenols with antimutagenic and anticarcinogenic properties are present in fruits, vegetables and legumes. In this study, the Salmonella typhimurium tester strains TA98 and TA100 were used in the microsuspension assay to examine the antimutagenic effect of phenolic compounds extracted from the common bean (Phaseolus vulgaris) against mutagenicity induced by aflatoxin B 1 (AFB1). A dose-response curve was constructed for AFB1; from which a level of 40ng AFB1/tube was selected for all antimutagenicity assays. The AFB 1 and phenolic extract (PE) were not toxic to the bacteria at concentrations tested. In the case of PE, results were similar to the number of spontaneous revertants for TA98 and TA100. The inhibitory effect of PE against AFB1 mutagenicity was dose-dependent at the lower concentrations tested (2.5, 5, 10, 12.5, 15 and 25 μg-equivalent (+)-catechin/tube for TA98; 0.5, 1, 1.5, 2.5, 5, 10 and 25 μg-equivalent (+)-catechin/ tube for TA100). Further, a two-stage incubation procedure was used to investigate the potential interaction between PE and AFB1. The greatest inhibitory effect of the PE on AFB1 mutagenicity occurred when PE and AFB1 were incubated together. When the bacteria were first incubated with PE followed by a second incubation with AFB1, lower inhibition was observed. Lower inhibition was also observed when the bacteria were first incubated with AFB 1 followed by a second incubation with PE. The results suggest that the mechanism of inhibition could involve the formation of a chemical complex between of PE and AFB1.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"6 1","pages":"62 - 69"},"PeriodicalIF":0.0,"publicationDate":"2002-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87516616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：