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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? w w w.u cd .ie/ food and health