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Modelling framework for assessment of dietary exposure to added flavouring substances within the FACET (Flavours, Additives, and Food Contact Material Exposure Task) project.pdf

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Modelling framework for assessment of dietary exposure to added flavouring substances within the FACET (Flavours, Additives, and Food Contact Material Exposure Task) project.pdf

Food and Chemical Toxicology 58 (2013) 236–241 Contents lists available at SciVerse ScienceDirect Food and Chemical Toxicology journal homepage: /locate/foodchemtox Modelling framework for assessment of dietary exposure to added ?avouring substances within the FACET (Flavours, Additives, and Food Contact Material Exposure Task) project Lorenza Mistura a,?, Stefania Sette a, Cian O’Mahony b, Karl-Heinz Engel c, John Mehegan b, Catherine Leclercq a, On behalf of the Flavours, Additives, and Food Contact Material Exposure Task (FACET) Consortium a National Research Institute on Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy b Crème Software Ltd., Grand Canal Quay, Dublin 2, Ireland c Technische Universit?t München, Lehrstuhl für Allgemeine Lebensmitteltechnologie, Am Forum 2, D-85350 Freising-Weihenstephan, Germany article info Article history: Received 23 January 2013 Accepted 23 April 2013 Available online 29 April 2013 Keywords: Flavouring substances Dietary exposure model Added ?avourings abstract This paper provides a model to assess dietary exposure to ?avouring substances intentionally added to food. The purpose is to describe the approaches currently available and their scienti?c basis. The proposed exposure model for ?avouring substances envisages three different levels of re?nement: basic, intermediate and re?ned. At the two ?rst levels, the model may be applied to all 2543 substances actually in use in Europe, while the re?ned level has been applied to 41 target ?avouring substances selected within the FACET project. The re?ned level entails the use of the probability of addition of the ?avouring substance added to the food and of correction factors related to losses owing to the processing of a food. ó 2013 Elsevier Ltd. All rights reserved. 1. Introduction Chemically de?ned ?avouring substances are one of the categories of ?avourings de?ned in Regulation (EC) 1334/2008 of the European Parliament and of the Council (European Commission, 2008). The