Flavouring Group Evaluation 16, Revision 1 (FGE.16Rev1): Aromatic ketones from chemical group 21‐ Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

Flavourings,

doi:10.2903/j.efsa.2008.810

EFS2

2008

DOI: 10.2903/j.efsa.2008.810

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Flavouring Group Evaluation 16, Revision 1 (FGE.16Rev1): Aromatic ketones from chemical group 21‐ Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

Flavourings Flavourings¹

Abstract: The Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (the Panel) is asked to advise the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular, the Scientific Panel is asked to evaluate six flavouring substances in the Flavouring Group Evaluation 16, Revision 1 (FGE.16Rev1), using the procedure as referred to in the Commission Regulation (EC) No 1565/2000. These s… Show more

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Cited by 2 publications

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Herbs and spices at a relatively high culinary dosage improves 24-hour ambulatory blood pressure in adults at risk of cardiometabolic diseases: a randomized, crossover, controlled-feeding study

Petersen

Davis

Rogers

et al. 2021

The American Journal of Clinical Nutrition

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Background Intake of a single meal containing herbs and spices attenuates postprandial lipemia, hyperglycemia, and oxidative stress, and improves endothelial function. There has been limited investigation of the effect of longer-term intake of mixed herbs and spices on risk factors for cardiometabolic diseases. Objectives The objective was to assess the effect of an average American diet containing herbs and spices at 0.5 (low-spice diet; LSD), 3.3 (moderate-spice diet; MSD), and 6.6 (high-spice diet; HSD) g · d−1 · 2100 kcal−1 on lipids and lipoproteins as well as other risk factors for cardiometabolic diseases in at-risk adults. Methods A 3-period, randomized, crossover, controlled-feeding study with 71 participants was conducted at the Pennsylvania State University. Each diet was consumed for 4 wk with a minimum 2-wk washout period. Outcomes were assessed at baseline and the end of each diet period. Results No between-diet effects were observed for LDL cholesterol, the primary outcome. Between-diet differences were observed for mean 24-h systolic (P = 0.02) and diastolic (P = 0.005) ambulatory blood pressure. The HSD lowered mean 24-h systolic blood pressure compared with the MSD (−1.9 mm Hg; 95% CI: −3.6, −0.2 mm Hg; P = 0.02); the difference between the HSD and LSD was not statistically significant (−1.6 mm Hg; 95% CI: −3.3, 0.04 mm Hg; P = 0.058). The HSD lowered mean 24-h diastolic blood pressure compared with the LSD (−1.5 mm Hg; 95% CI: −2.5, −0.4 mm Hg; P = 0.003). No differences were detected between the LSD and MSD. No between-diet effects were observed for clinic-measured blood pressure, markers of glycemia, or vascular function. Conclusions In the context of a suboptimal US-style diet, addition of a relatively high culinary dosage of mixed herbs and spices (6.6 g · d−1 · 2100 kcal−1) tended to improve 24-h blood pressure after 4 wk, compared with lower dosages (0.5 and 3.3 g · d−1 · 2100 kcal−1), in adults at elevated risk of cardiometabolic diseases. This trial was registered at clinicaltrials.gov as NCT03064932.

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Herbs and spices at a relatively high culinary dosage improves 24-hour ambulatory blood pressure in adults at risk of cardiometabolic diseases: a randomized, crossover, controlled-feeding study

Petersen

Davis

Rogers

et al. 2021

The American Journal of Clinical Nutrition

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show abstract

Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16Rev2

Flavourings¹,

Younes²,

Aquilina³

et al. 2020

EFS2

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Flavouring Group Evaluation 16, Revision 1 (FGE.16Rev1): Aromatic ketones from chemical group 21‐ Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

Cited by 2 publications

References 31 publications

Herbs and spices at a relatively high culinary dosage improves 24-hour ambulatory blood pressure in adults at risk of cardiometabolic diseases: a randomized, crossover, controlled-feeding study

Herbs and spices at a relatively high culinary dosage improves 24-hour ambulatory blood pressure in adults at risk of cardiometabolic diseases: a randomized, crossover, controlled-feeding study

Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16Rev2

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