Download Food Additive Intakes in Ireland - The Food Safety Authority of Ireland

Food Additive
Intakes in Ireland
Dr. Áine Hearty
UCD Institute of Food & Health
Presentation overview
• Why important to monitor additive intake
• Introduction to exposure assessment
• Data requirements
• Irish data – INFID: Ingredient database
• Case study of how additive intakes assessed
– Comparison with ‘Southampton study’
• Additive usages in foods on Irish market
Food additives – what’s the hype?
• Food safer
• Food look & taste better
Bad press....
Consumer awareness
Monitoring Safety
• UK: COT - FSA
• EU: EFSA
ADI
•ADME studies
•Safety factors
•Body weight
Requirement:
Continued monitoring of intakes within countries
Monitoring in practice...estimating EXPOSURE to
food additives
Purpose: to provide a
quantitative evaluation of
the likely exposure from
possible risk sources
Allows risk assessors to
characterise the hazard in
the context of real life.
Required:
Information about sources of
exposure
Levels & duration of exposure
EXPOSURE: Scientific Model
Chemical Intake
∑
Raw Food Amount
Actual Intake
*
Recipe Fraction Correction
*
Edible Portion Correction
*
Raw Product Correction
Presence
Probability
Lab data
*
Literature
*
Industry
=
Chemical
Concentration
Assay Concentration
*
Processing Correction
*
Limit of Reporting
Correction
*
Limit of Detection
Data requirements
EU Legislation: Permitted
Food Categories
Occurrence data: Branded
foods
Concentration Data:
MPL’s, Industry use levels
Food intake (target foods):
Adults, children
Body weight (kg)
Food additive occurrence data
• Often major source of uncertainty is
knowledge of the actual occurrence of the
chemical of interest
• Food ingredient databases - provide
occurrence data e.g. INFID (Gilsenan et al., 2002)
FACET: Flavourings, Additives & food Contact
materials Exposure Task
•EU Framework 7 project, 2008-2012
•20 partners
•UCD = coordinator
•32 target food additives
Countries involved in occurrence data
collection
UK
Ireland
France
Portugal
Finland
Poland
Hungary
Italy
Occurrence data: Food labels
In general, the presence of
a food additive in a food
product must be indicated
on the label, by stating the
category and its name or E
number
The EU system has additives numbered in the range from
E100 up to E1520
Food ingredient database
Irish example: INFID
Normally, food intake studies do not record
brand level data.
– Coca Cola & Pepsi Cola =“Carbonated
soft drinks containing sugars”
In Ireland, we collect brand level data and
brand packaging
– From brand packaging = ingredients &
brand specific nutrition information
INFID and food intakes
Methods
• INFID developed in conjunction with Irish national food
consumption surveys: Children, teenagers, now adults
• 7-day, semi-weighed dietary surveys , recorded the habitual
eating habits of participants
• NCFS = 594 children aged 5–12 y, 2003-04
• NTFS = 441 teens aged 13–17 y, 2005-06
• Information food products examined and entered into INFID
• Information from INFID on the occurrence of additives
merged with information from the food surveys
Field work
Brand
Coordinating research centre UCD
Food label data
INFID database
General brand information table
Brand ID
Food description
Food Name
Ingredient Tables
Level per 100g
Ingredient ID
Ingredient ID
Application of INFID
Irish children’s exposure to food additives
Southampton study: findings
• 153 3-year old and 144 8/9 year old UK children
given a juice cocktail of 6 colours & 1 preservative
or a placebo juice
• Study design: 6 week ‘additive-free’ diet, with
fortnightly challenges with either an additive mix
(twice) or placebo (once)
• Outcome: Those exposed to the 6 colour & 1
additive cocktail were more “hyper”
Additives Investigated
“Southampton Six”
Colours:
• E129 Allura Red
• E110 Sunset yellow
• E122 Carmosine
• E124 Ponceau 4R
• E102 Tartrazine
• E104 Quinoline Yellow
Preservative:
• E211 Sodium Benzoate
“artificial colours or a
sodium benzoate
preservative (or both) in
the diet result in increased
hyperactivity in 3-year-old
and 8/9-year old children in
the general population.”
Background…
Implications
of study findings
• Amendment to Regulation (EC) No 1333/2008 - food(s) containing any
of the 6 colours to carry additional label information (mid 2010)
“may have an adverse effect on activity and attention in children”
- In 2009, UK government supported a voluntary ban on the 6 food
colours by manufacturers
“Name & Shame”
- Many branded products, including private branded foods have removed
these additives
- Acceptable Daily Intakes (ADI’s) of three of the colours (Quinoline
Yellow, Sunset Yellow and Ponceau 4R) were lowered by EFSA,
November 2009
“New fears over additives in children's food”
Felicity Lawrence: The Guardian, Tuesday 8 May 2007
“Danger to children from food and drink
additives is exposed”
Rebecca Smithers, The Guardian, Thursday 6 September 2007
“Parents warned about artificial
food additives”
Harry Wallop, Telegraph, 06 Sep 2007
“Food additives making kids crazy”
Kate Sikora, Health Reporter, The Daily Telegraph, December 17, 2007
Additives investigated: frequency in the diet of
Irish children
Colours:
• E129 Allura Red
• E110 Sunset yellow
• E122 Carmosine
• E124 Ponceau 4R
• E102 Tartrazine
• E104 Quinoline Yellow
Irish children: 72,024
eating events
n=343
n=557
n=443
n=544
n=138
n=539
Preservative:
• E211 Sodium Benzoate
n=2188
Frequency of foods consumed containing
1 or more of the target additives
No. of target
Additives
Children
(total no. of food consumed =
72,024)
1
2,745 (3.8%)
2
312 (0.4%)
3
254 (0.35%)
4
83 (0.12%)
5
56 (0.08%)
6
0 (0%)
7
0 (0%)
Frequency of additive eating occasions per day
over a 7 day period
No. of target
additives
Children
(total no. of child days =
4,158)
1
1271 (30.5%)
2
322 (7.7%)
3
211 (5.1%)
4
118 (2.8%)
5
92 (2.2%)
6 or 7
30 (0.7%)
Concurrent intake of target additives
Of total foods consumed (72,024), how many times
were target additives eaten?
0% of any food contained all 7 additives
Of total meals consumed (19,795), how many times
were target additives eaten?
Only 16% of all meals/snacks contained >1
additive
Exposure Assessments
Three scenarios were run to conduct the exposure analyses
Scenario 1: Using the Maximum Permitted Level
(MPL) and assuming that if the additive is legally
permitted in a food group, it is present
Scenario 2: Using the MPL and chemical occurrence
data (from INFID)
Scenario 3: Using chemical concentration data
(from 4 sources) and chemical occurrence data (from INFID)
•
•
•
•
Industry
Food Safety Authority of Ireland (FSAI)(2007)
United Kingdom Food Standards Agency (UKFSA)(2000,2002,2003)
Food Standards Australia and New Zealand (FSANZ)(2008)
EXPOSURE RESULTS: IRISH CHILDREN
Conclusions
• In Irish children, levels of exposure to the target
additives rarely, if ever, reached the levels used
in the Southampton study
• Levels of exposure did not exceed ADI’s
• This is true when applying 3 different
scenario’s – ranging from conservative
to more refined.
• Running the three scenarios also illustrate that the
application of chemical occurrence and
concentration data is necessary to provide realistic
chemical exposure analyses.
Children 'don't eat enough junk' to be hyperactive
Food additive usage
in Irish foods
Food group
Desserts
Confectionery
Nutritional Supplements
Cakes, buns, pastries, biscuits
Meat products
Savouries
Beverages
Bread
Snacks
Soups, sauces and miscellaneous foods
Fish
Fat spreads & oils
Breakfast cereal
Dairy
Meat & dishes
Sugars, syrups, preserves and sweetners
Vegetables, including potatoes
Fruit & juices
Rice and pasta, flours, grains
Eggs & dishes
%
90.9
90.7
87.5
86.9
84.8
82.2
78.1
77.6
77.4
77.0
66.7
64.3
62.5
57.5
44.0
42.9
28.8
18.4
17.9
0.0
% branded foods within
each food group
containing an additive
INFID = 1806 branded
foods
20 major food
categories
Additive functions
according to foods
in INFID: % usage
Flour treatment Glazing agent Humectant
agent
1%
1%
2% Sweetener
Others
4%
4%
Functional
ingredient
20%
Flavour enhancer
5%
Raising agent
6%
Emulsifier
14%
Antioxidant
5%
Acidity regulator
5%
Stabiliser
10%
Colour
14%
Preservative
9%
Most commonly recorded food additive per function
Additive category
n
Additive
Additive name
Emulsifier
39
E322
Lecithin
Colour
36
E160a
Carotenes, Mixed Carotenes, Beta-carotene
Preservative
36
E202
Potassium sorbate
Stabiliser
33
E450
Sodium, potassium and calcium diphosphates
Acidity regulator
24
E331
Sodium citrates
Antioxidant
21
E300
L-Ascorbic acid
Raising agent
17
E500
Sodium carbonates
Flavour enhancer
15
E621
Monosodium glutamate
Sweetener
14
E951
Aspartame
Thickener
14
E412
Guar gum
Summary
• Importance occurrence data in exposure
assessments
• Food additive usage and intake monitored in
Ireland
– INFID database
– Food consumption surveys
– Intake of food additives in Irish populations not of
concern
• >90% desserts and confectionery foods contained
additives
• Emulsifiers and Colours most common function of
additives in foods
– Lecithin (E322) most frequent emulsifier
– Carotenes (160a) most frequent colour
Thank You!
Any questions?
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