Dietary exposure of the Belgian adult population to 70 food additives with numerical ADI

Loco, Joris Van; Vandevijvere, Stefanie; Cimenci, Oya; Vinkx, Christine; Goscinny, Séverine

doi:10.1016/j.foodcont.2015.01.029

Cited by 18 publications

(8 citation statements)

References 30 publications

(42 reference statements)

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“…A total of 19 European studies were identified from peer reviewed journals [51,52,53,54,55,56,57,58,59,60,61,62,63,64,65,66,67,68,69]. A further seven studies were identified from authoritative sources [70,71,72,73,74,75,76].…”

Section: Methodology and Trends In Intakementioning

confidence: 99%

“…Specifically, this involves using individual-based consumption data from national dietary surveys combined with the MPL for the respective sweeteners, in accordance with Regulation 1333/2008 [77] (Tier 2) and/or chemical concentration data (Tier 3). There were some exceptions to this approach, such as the inclusion of summary statistics derived from the EFSA Comprehensive dataset or the FAIM tool [62,68,70,73,74,78] and annual estimated per capita beverage consumption data [54,55,59]. Two assessments by the EFSA considered specific consumption scenarios based on the proposed use of sucralose and acesulfame-K in FSMPs by young children [75,76].…”

Section: Methodology and Trends In Intakementioning

confidence: 99%

“…The high-level intake percentile has been most commonly established at the 95th percentile, which aligns with EFSA resources, such as the EFSA Comprehensive Database [79] and the FAIM Tool [4,6]. Several studies examined intakes in specific subgroups, including young children [52,53,56,60,61,62,64,70,71,72,73,74], diabetics [58,63], phenylketonurics (PKU) or subjects with severe cow’s milk protein allergy (CMPA) (who are consumers of FSMPs that are sweetened to increase palatability) [65,67]. …”

Section: Methodology and Trends In Intakementioning

confidence: 99%

See 2 more Smart Citations

Low-/No-Calorie Sweeteners: A Review of Global Intakes

et al. 2018

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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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Section: Methodology and Trends In Intakementioning

confidence: 99%

Section: Methodology and Trends In Intakementioning

confidence: 99%

Section: Methodology and Trends In Intakementioning

confidence: 99%

See 1 more Smart Citation

Low-/No-Calorie Sweeteners: A Review of Global Intakes

et al. 2018

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“…The terms used were: watery, orange color, fruit, natural, consistent, cooked flavor (Lee, Findlay, & Meullenet, ), bitter, artificial, citric smell, sweet (Pineli et al, ), for kids, cheap, expensive, breakfast (Cardinal, Zamora, Chambers, Carbonell Barrachina, & Hough, ). In addition, we used scientific criteria attributed to orange juice, such as nutritious, healthy, vitamin C (O'neil, Nicklas, Rampersaud, & Fulgoni, ), durable (Mastello, Janzantti, Bisconsin‐Júnior, & Monteiro, ), easy to prepare (Van loco, Vandevijvere, Cimenci, Vinkx, & Goscinny, ), tasty (Kim, Lee, Kwak, & Kang, ), sugar (MacGregor & Hashem, ; Shefferly, Scharf, & Deboer, ), nectar (Pineli et al, ), high calories (Van grieken, Renders, Van De Gaar, Hirasing, & Raat, ), preservative (Zengin, Yüzbaşioĝlu, Ünal, Yilmaz, & Aksoy, ), unhealthy (De Christopher, Uribarri, & Tucker, ; Shefferly et al, ), chemical (Linke et al, ; Zhang & Ma, ), sustainable, and waste reduction (Aschemann‐Witzel, ). In order to balance CATA terms and stimuli, for each block of 100 answers, we closed the questionnaires momentarily and rearranged the pages of stimuli (each stimulus was placed in one separated page) and we also randomized the CATA terms of each stimulus.…”

Section: Methodsmentioning

confidence: 99%

How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice?

Honorio

Pereira

Lopes

et al. 2019

Journal of Sensory Studies

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This article evaluates the perception of whether orange juice processing is different between lay and nonlay (people who studied or study food science/technology/engineering) consumers. It also assesses how it is influenced by the received information about the products. More than 1,000 lay and 340 nonlay consumers responded to blind and informed online questionnaires about fresh and processed orange juices.The results showed a consensual positive evaluation for fresh juice and negative for powdered drink mix in both questionnaires. Other categories of processed juices were evaluated as a little (concentrated) or very different ("processed," "pasteurized,"and "sterilized") among lay and nonlay consumers in blind questionnaires, where product aversion was more frequent among the lay participants. In contrast, information changed the participants' perception about processed juices (especially "pasteurized" and "sterilized" products), resulting in a more consensual evaluation among lay and nonlay participants. Therefore, access to correct information allows consumers (especially lay ones) to make more conscious choices about their juices. Practical ApplicationsConsumers' rejection regarding processed juices is growing due to associating them with processed food and adverse health effects. The comparison of the perception of lay and nonlay consumers about fresh and processed orange juices showed two practical applications: (a) the juice industry needs to improve consumers' access to information about product ingredients and process characteristics, aiming to improve product acceptance and (b) nonlay consumers have different perceptions of processed products than lay ones, therefore data collected from nonlay consumers (common in research carried out at universities) need to be used with caution.

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“…4 Aditivos são os produtos ou conjunto de produtos adicionados aos alimentos a fim de melhorar suas características organolépticas (tais como, aparência, aroma, sabor, cor, textura), nutricionais, e para conservação dos alimentos (aditivos intencionais). 5,6 Ainda, pode-se adicionar vitaminas em alguns sucos como os de sabores limão e laranja. 7 Também existem os produtos presentes devido à contaminação in natura ou durante o processamento e armazenamento do alimento (aditivos acidentais).…”

Section: Introductionunclassified

Physicochemical Evaluation of Solid Dosage Forms for Refreshment of Different Brands and Flavors

et al. 2018

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Solid dosage forms for refreshment are used in non-alcoholic drink elaboration through water dilution, simulating natural fruit taste. They are more reasonably market priced than the ready to drink products; however, some parameters have not been normalized by Brazilian legislation. Therefore, this study presents chemical and physical analysis results of five different brands of solid dosage forms for refreshment and the standards regarding scientific literature and Brazilian legislation. Acidulants, water activity (aw), artificial coloring, hydrogenionic potential (pH), sodium and total soluble solids (°Brix) were evaluated. Results for sodium concentrations were compared with the standards on sample labels, being exceeded in some brands. The level of Acidulants ranged from 3.1 to 16.6 % and the water activity between 0.390 and 0.451. Regarding the results obtained for artificial coloring; A, B and D brands presented results over the limit allowed (1 mg.100 mL-1) for Erythrosine coloring. It was also found that regarding the content of artificial coloring; A, B and D brands presented results which are not in accordance with the Brazilian legislation, and there are no limits established by legislation for the remaining parameters

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Dietary exposure of the Belgian adult population to 70 food additives with numerical ADI

Cited by 18 publications

References 30 publications

Low-/No-Calorie Sweeteners: A Review of Global Intakes

Low-/No-Calorie Sweeteners: A Review of Global Intakes

How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice?

Physicochemical Evaluation of Solid Dosage Forms for Refreshment of Different Brands and Flavors

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