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de Arruda LM, Oi LA, Pôrto LBG, Arisseto-Bragotto AP. Using labelling information to evaluate the distribution of food additives in products marketed in Brazil. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:1412-1422. [PMID: 37871248 DOI: 10.1080/19440049.2023.2271978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Accepted: 10/09/2023] [Indexed: 10/25/2023]
Abstract
Food additives are ingredients added to food and beverages in order to modify physical, chemical, biological or sensory characteristics, contributing to the development of products that are safer and more convenient and attractive. Although they are widely used by food industries, little is known about the distribution of the food additives currently employed in products marketed in Brazil. Therefore, this study aimed to use labelling information of commercial food and beverages in order to identify the substances currently used by the Brazilian industry. For this, 3300 labels of 426 food items described in the Personal Food Consumption module of the Household Budget Survey (POF 2017/2018) of the Brazilian Institute of Geography and Statistics (IBGE) were searched on websites of supermarket chains and food companies as well as by visits to commercial establishments. According to the ingredient lists of the evaluated samples, 186 distinct food additives were identified. The average number of declared substances per product was between 4 and 5, with most of the labels indicating the presence of 2 or 3 additives. Considering the identified substances, 93 had an Acceptable Daily Intake (ADI) not specified or not limited and 89 were additives with a numerical ADI. Citric acid and lecithin were the most frequent substances with ADI not specified or not limited while potassium sorbate and pentasodium triphosphate were the most frequent food additives with numerical ADI. The most frequent combinations found in the evaluated samples were of potassium sorbate and citric acid, and also sodium nitrite, sodium erythorbate, and sodium diphosphate. This study demonstrates the distribution of food additives in products marketed in Brazil, allowing the creation of a comprehensive and unprecedented database, which will contribute to the evaluation of usage trends and future exposure studies for health risk assessment.
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Affiliation(s)
- Lucas M de Arruda
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP - Universidade Estadual de Campinas), Campinas-SP, Brazil
| | - Letícia A Oi
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP - Universidade Estadual de Campinas), Campinas-SP, Brazil
| | - Larissa B G Pôrto
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP - Universidade Estadual de Campinas), Campinas-SP, Brazil
- Brazilian Health Regulatory Agency (ANVISA - Agência Nacional de Vigilância Sanitária), Brasília-DF, Brazil
| | - Adriana P Arisseto-Bragotto
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP - Universidade Estadual de Campinas), Campinas-SP, Brazil
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Pycarelle SC, Delcour JA. The role and impact on quality of exogenous and endogenous lipids during sponge cake making. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Ioannidou S, Cascio C, Gilsenan MB. European Food Safety Authority open access tools to estimate dietary exposure to food chemicals. ENVIRONMENT INTERNATIONAL 2021; 149:106357. [PMID: 33556818 DOI: 10.1016/j.envint.2020.106357] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2020] [Revised: 12/12/2020] [Accepted: 12/18/2020] [Indexed: 06/12/2023]
Abstract
The European Food Safety Authority (EFSA) has developed a suite of open access tools to estimate dietary exposure to food-borne chemical hazards. The tools are tailored to several regulatory domains within EFSA's remit (e.g. food and feed additives, pesticide residues, contaminants and food enzymes) and are intended for use by EFSA experts, industry applicants of regulatory product dossiers, researchers or any stakeholder with an interest in estimating dietary exposure using European food consumption data. The majority of the tools are based on FoodEx2, EFSA's food classification and description system as well as the EFSA Comprehensive European food consumption database. This paper provides an overview of these open access tools, the regulatory framework in which they were developed as well as data sources used.
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Affiliation(s)
- Sofia Ioannidou
- European Food Safety Authority, Via Carlo Magno, 1A, Parma 43126, Italy.
| | - Claudia Cascio
- European Food Safety Authority, Via Carlo Magno, 1A, Parma 43126, Italy.
| | - Mary B Gilsenan
- European Food Safety Authority, Via Carlo Magno, 1A, Parma 43126, Italy.
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Nogueira H, Arisseto-Bragotto A. Food additives used in Brazilian meat products: compliance with current national legislation. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- H.B.R. Nogueira
- Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas – SP, Brazil
| | - A.P. Arisseto-Bragotto
- Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas – SP, Brazil
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Honorio AR, Pereira GS, Lopes CMA, Gasparetto BR, Nunes de Lima DC, Tribst AAL. How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice? J SENS STUD 2019. [DOI: 10.1111/joss.12525] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Alice R. Honorio
- Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas Brazil
| | - Geovanna S. Pereira
- Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas Brazil
| | - Carla M. A. Lopes
- Federal Center for Technological Education Celso Suckow da Fonseca (CEFET/RJ) Valença Brazil
| | - Bruna R. Gasparetto
- Federal Center for Technological Education Celso Suckow da Fonseca (CEFET/RJ) Valença Brazil
| | - Diana C. Nunes de Lima
- Federal Center for Technological Education Celso Suckow da Fonseca (CEFET/RJ) Valença Brazil
| | - Alline A. L. Tribst
- Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas Brazil
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Pycarelle SC, Winnen KLJ, Bosmans GM, Van Haesendonck I, Pareyt B, Brijs K, Delcour JA. Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake. Food Chem 2018; 271:401-409. [PMID: 30236694 DOI: 10.1016/j.foodchem.2018.07.181] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 07/24/2018] [Accepted: 07/25/2018] [Indexed: 10/28/2022]
Abstract
The functionality of wheat flour lipids in sponge cakes prepared from flour, sugar, eggs and leavening agents only was investigated by altering their location or content in flour. Hexane (hex) or the more polar hexane:isopropanol (3:2 v/v) (hex:isoprop) were used to impact free flour lipid (FFL) or both FFL and bound flour lipid (BFL) fractions, respectively. Flour from which the FFLs were removed resulted in significantly improved cake volumes and crumb structures. Additional removal of part of the BFLs did not further impact cake quality. Prior contact of flour with hex:isoprop followed by gently removing the solvent broke native interactions between BFLs and starch or gluten and relocated more lipids than did hex. Cakes from flour with relocated lipids had coarse crumb structures. Our study demonstrates that FFLs and relocated flour lipids negatively impact sponge cake quality by disturbing air-liquid interface stabilization during mixing and the early phases of baking.
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Affiliation(s)
- Sarah C Pycarelle
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium.
| | - Kevin L J Winnen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium
| | - Geertrui M Bosmans
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium; Puratos, Industrialaan 25, 1702 Groot-Bijgaarden, Belgium
| | | | - Bram Pareyt
- Puratos, Industrialaan 25, 1702 Groot-Bijgaarden, Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium
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Low-/No-Calorie Sweeteners: A Review of Global Intakes. Nutrients 2018; 10:nu10030357. [PMID: 29543782 PMCID: PMC5872775 DOI: 10.3390/nu10030357] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 03/08/2018] [Accepted: 03/13/2018] [Indexed: 11/17/2022] Open
Abstract
The current review examined published data on the intake of all major low-/no-calorie sweeteners-aspartame, acesulfame-K, saccharin, sucralose, cyclamate, thaumatin and steviol glycosides-globally over the last decade. The most detailed and complex exposure assessments were conducted in Europe, following a standardized approach. Japan and Korea similarly had up-to-date and regular intake data available. The data for other Asian countries, Latin America, Australia/New Zealand and global estimates, evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), while available, were shown to be more limited in terms of design. Overall, the studies conducted since 2008 raised no concerns with respect to exceedance of individual sweetener acceptable daily intake (ADIs) among the general population globally. The data identified do not suggest a shift in exposure over time, with several studies indicating a reduction in intake. However, some data suggest there may have been an increase in the numbers of consumers of low-/no-calorie-sweetened products. Future research should consider a more standardized approach to allow the monitoring of potential changes in exposure based upon events such as sugar reduction recommendations, to ensure there is no shift in intake, particularly for high-risk individuals, including diabetics and children with specific dietary requirements, and to ensure risk management decisions are based on quality intake analyses.
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Bruna GOL, Thais ACC, Lígia ACC. Food additives and their health effects: A review on preservative sodium benzoate. ACTA ACUST UNITED AC 2018. [DOI: 10.5897/ajb2017.16321] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Bel S, Struyf T, Fierens T, Jacobs G, Vinkx C, Bellemans M, Voorspoels S, De Ridder K. Dietary exposure of the Belgian population to emulsifiers E481 (sodium stearoyl-2-lactylate) and E482 (calcium stearoyl-2-lactylate). Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:828-837. [PMID: 29448899 DOI: 10.1080/19440049.2018.1435911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
A dietary exposure assessment of food emulsifiers E481 (sodium stearoyl-2-lactylate) and E482 (calcium stearoyl-2-lactylate) in the Belgian population was performed. Nationally representative food consumption data from the Belgian National Food Consumption Surveys 2004 (BNFCS2004) and 2014 (BNFCS2014) were used for calculations. A conservative approach (combining individual food consumption data with the maximum permitted level (MPL) of foods (tier 2), was compared with more refined estimates (combining individual food consumption data with actual concentrations measured in food products available on the Belgian market (tier 3)). Estimated daily intakes were compared to the acceptable daily intake (ADI) of the stearoyl-2-lactylates. The results of tier 2 demonstrated that 92% of the children (3-9 years), 53% of the adolescents (10-17 years), 15% of the adults (18-64 years) and 26% of the elderly (64-98 years) had a potential intake higher than the ADI. When replacing the MPL with maximum analysed concentration levels in foods, daily intake estimates decreased dramatically. The estimated daily intake of the food emulsifiers was below the ADI for all age groups, except for a small percentage of children (1.9%) for which the intake exceeded the ADI. The main contributors to the exposure of E481 and E482 were bread, rolls and fine bakery wares.
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Affiliation(s)
- Sarah Bel
- a Scientific Institute of Public Health , Department of Public Health and Surveillance, Unit Surveys, Lifestyle and Chronic Diseases , Brussels , Belgium
| | - Thomas Struyf
- b Scientific Institute of Public Health, Department of Public Health and Surveillance , Unit Healthcare-associated Infections & Antimicrobial Resistance , Brussels , Belgium
| | - Tine Fierens
- c Flemish Institute for Technological Research (VITO NV) , Mol , Belgium
| | - Griet Jacobs
- d Flemish Institute for Technological Research (VITO NV) , Unit Separation and Conversion Technology , Mol , Belgium
| | - Christine Vinkx
- e Federal Public Service Health , Food Chain Safety and Environment, DG Animals, Plants and Foodstuffs , Brussels , Belgium
| | - Mia Bellemans
- f Department of Public Health , Ghent University , Ghent , Belgium
| | - Stefan Voorspoels
- d Flemish Institute for Technological Research (VITO NV) , Unit Separation and Conversion Technology , Mol , Belgium
| | - Karin De Ridder
- a Scientific Institute of Public Health , Department of Public Health and Surveillance, Unit Surveys, Lifestyle and Chronic Diseases , Brussels , Belgium
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Critical review of the current literature on the safety of sucralose. Food Chem Toxicol 2017; 106:324-355. [DOI: 10.1016/j.fct.2017.05.047] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2017] [Revised: 05/06/2017] [Accepted: 05/22/2017] [Indexed: 01/24/2023]
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Lee Y, Do B, Lee G, Lim HS, Yun SS, Kwon H. Simultaneous determination of sodium saccharin, aspartame, acesulfame-K and sucralose in food consumed in Korea using high-performance liquid chromatography and evaporative light-scattering detection. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:666-677. [PMID: 28277180 DOI: 10.1080/19440049.2017.1284348] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Four artificial sweeteners, i.e., sodium saccharin, aspartame, acesulfame-K and sucralose, are permitted for use in Korea, and recent regulatory changes have expanded the number of food categories in which they may be used. Four artificial sweeteners were determined simultaneously in more than 900 food items from 30 food categories that are commercially available in Korean markets, including both domestic and imported products, using high-performance liquid chromatography and evaporative light-scattering detection (ELSD). A new procedure using 75% acetone to remove fat was applied for sample preparation. The levels detected in all samples were below the maximum permitted use levels established in Korea. Despite the increased number of categories, the only one in which sodium saccharin was newly found was takju, an alcoholic beverage. Sodium saccharin was not found in other beverages in the food analysis or in the food label survey, even though its use was reported in a previous study, suggesting that consumer preference outweighs regulatory decisions. When the analytical results were combined with food-consumption data obtained from the Korea National Health and Nutrition Examination Survey 2010-14, the estimated daily intakes of all the sweeteners were considered safe.
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Affiliation(s)
- Youngsun Lee
- a Department of Food and Nutrition , Seoul National University , Seoul , Korea
| | - Byungkyung Do
- a Department of Food and Nutrition , Seoul National University , Seoul , Korea
| | - Gunyoung Lee
- b Food Additives and Packaging Division , Ministry of Food and Drug Safety , Cheongju-si , Korea
| | - Ho Soo Lim
- b Food Additives and Packaging Division , Ministry of Food and Drug Safety , Cheongju-si , Korea
| | - Sang Soon Yun
- b Food Additives and Packaging Division , Ministry of Food and Drug Safety , Cheongju-si , Korea
| | - Hoonjeong Kwon
- a Department of Food and Nutrition , Seoul National University , Seoul , Korea.,c Research Institute of Human Ecology , Seoul National University , Seoul , Korea
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Bel S, Van den Abeele S, Lebacq T, Ost C, Brocatus L, Stiévenart C, Teppers E, Tafforeau J, Cuypers K. Protocol of the Belgian food consumption survey 2014: objectives, design and methods. ACTA ACUST UNITED AC 2016; 74:20. [PMID: 27186370 PMCID: PMC4868031 DOI: 10.1186/s13690-016-0131-2] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Accepted: 03/10/2016] [Indexed: 01/11/2023]
Abstract
Background Dietary patterns are one of the major determinants as far as health and burden of disease is concerned. Food consumption data are essential to evaluate and develop nutrition and food safety policies. The last national food consumption survey in Belgium took place in 2004 among the Belgian population aged 15 years and older. Since dietary habits are prone to change over time a new Belgian National Food Consumption Survey (BNFCS2014) was conducted in 2014–2015. Methods The BNFCS2014 is a cross-sectional study. A representative sample (n = 3200) of the Belgian population aged 3 to 64 years old was randomly selected from the National Population Register following a multistage stratified sampling procedure. Data collection was divided equally over the four seasons and days of the week in order to incorporate seasonal effects and day-to-day variation in food intake. Information on food intake was collected in adults with two non-consecutive 24-h dietary recalls (using the GloboDiet® software). In children food intake was collected with two non-consecutive one-day food diaries followed by a completion interview with GloboDiet. Additional data on socio-demographic characteristics, eating habits, lifestyle, food safety (at household level), physical activity and sedentary behaviour were collected with a face-to-face questionnaire using a computer-assisted personal interviewing technique. In the time between the two visits, participants were asked to complete a self-administered food frequency questionnaire and health questionnaire. Height, weight and waist circumference were measured. In addition, children and adolescents were asked to wear an accelerometer and keep a logbook for seven consecutive days to objectively measure physical activity and sedentary behaviour. Conclusion The main objective of the BNFCS2014 is to evaluate the habitual food, energy and nutrient intake in the Belgian population and to compare these with recommendations from the national dietary guidelines. A second objective is to monitor eating habits and food safety aspects of the food consumption in Belgium. The results of this dietary monitoring survey, together with the information on the level of physical activity, may underpin future nutrition, food safety and physical activity policies at national and European level.
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Affiliation(s)
- Sarah Bel
- Scientific Institute of Public Health, Department of Public Health and Surveillance, Unit Surveys, Lifestyle and Chronic Diseases, Brussels, Belgium
| | - Sofie Van den Abeele
- Scientific Institute of Public Health, Department of Public Health and Surveillance, Unit Surveys, Lifestyle and Chronic Diseases, Brussels, Belgium
| | - Thérésa Lebacq
- Scientific Institute of Public Health, Department of Public Health and Surveillance, Unit Surveys, Lifestyle and Chronic Diseases, Brussels, Belgium
| | - Cloë Ost
- Scientific Institute of Public Health, Department of Public Health and Surveillance, Unit Surveys, Lifestyle and Chronic Diseases, Brussels, Belgium
| | - Loes Brocatus
- Scientific Institute of Public Health, Department of Public Health and Surveillance, Unit Surveys, Lifestyle and Chronic Diseases, Brussels, Belgium
| | - Charlotte Stiévenart
- Scientific Institute of Public Health, Department of Public Health and Surveillance, Unit Surveys, Lifestyle and Chronic Diseases, Brussels, Belgium
| | - Eveline Teppers
- Scientific Institute of Public Health, Department of Public Health and Surveillance, Unit Surveys, Lifestyle and Chronic Diseases, Brussels, Belgium
| | - Jean Tafforeau
- Scientific Institute of Public Health, Department of Public Health and Surveillance, Unit Surveys, Lifestyle and Chronic Diseases, Brussels, Belgium
| | - Koenraad Cuypers
- Scientific Institute of Public Health, Department of Public Health and Surveillance, Unit Surveys, Lifestyle and Chronic Diseases, Brussels, Belgium
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Stakeholder and consumer reactions towards innovative processed meat products: Insights from a qualitative study about nitrite reduction and phytochemical addition. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.002] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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