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Re‐evaluation of fatty acids (E 570) as a food additive

The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of fatty acids (E 570) when used as a food additive. The food additive includes caprylic‐ (C8), capric‐ (C10), lauric‐ (C12), myristic‐ (C14), palmitic‐ (C16), stearic‐ (C...

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Autores principales: Mortensen, Alicja, Aguilar, Fernando, Crebelli, Riccardo, Di Domenico, Alessandro, Dusemund, Birgit, Frutos, Maria Jose, Galtier, Pierre, Gott, David, Gundert‐Remy, Ursula, Leblanc, Jean‐Charles, Lindtner, Oliver, Moldeus, Peter, Mosesso, Pasquale, Parent‐Massin, Dominique, Oskarsson, Agneta, Stankovic, Ivan, Waalkens‐Berendsen, Ine, Woutersen, Rudolf Antonius, Wright, Matthew, Younes, Maged, Boon, Polly, Chrysafidis, Dimitrios, Gürtler, Rainer, Tobback, Paul, Gergelova, Petra, Rincon, Ana Maria, Lambré, Claude
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009963/
https://www.ncbi.nlm.nih.gov/pubmed/32625490
http://dx.doi.org/10.2903/j.efsa.2017.4785
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author Mortensen, Alicja
Aguilar, Fernando
Crebelli, Riccardo
Di Domenico, Alessandro
Dusemund, Birgit
Frutos, Maria Jose
Galtier, Pierre
Gott, David
Gundert‐Remy, Ursula
Leblanc, Jean‐Charles
Lindtner, Oliver
Moldeus, Peter
Mosesso, Pasquale
Parent‐Massin, Dominique
Oskarsson, Agneta
Stankovic, Ivan
Waalkens‐Berendsen, Ine
Woutersen, Rudolf Antonius
Wright, Matthew
Younes, Maged
Boon, Polly
Chrysafidis, Dimitrios
Gürtler, Rainer
Tobback, Paul
Gergelova, Petra
Rincon, Ana Maria
Lambré, Claude
author_facet Mortensen, Alicja
Aguilar, Fernando
Crebelli, Riccardo
Di Domenico, Alessandro
Dusemund, Birgit
Frutos, Maria Jose
Galtier, Pierre
Gott, David
Gundert‐Remy, Ursula
Leblanc, Jean‐Charles
Lindtner, Oliver
Moldeus, Peter
Mosesso, Pasquale
Parent‐Massin, Dominique
Oskarsson, Agneta
Stankovic, Ivan
Waalkens‐Berendsen, Ine
Woutersen, Rudolf Antonius
Wright, Matthew
Younes, Maged
Boon, Polly
Chrysafidis, Dimitrios
Gürtler, Rainer
Tobback, Paul
Gergelova, Petra
Rincon, Ana Maria
Lambré, Claude
collection PubMed
description The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of fatty acids (E 570) when used as a food additive. The food additive includes caprylic‐ (C8), capric‐ (C10), lauric‐ (C12), myristic‐ (C14), palmitic‐ (C16), stearic‐ (C18) and oleic acid (C18:1), present alone or in combination. In 1991, the Scientific Committee on Food (SCF) established a group acceptable daily intake (ADI) ‘not specified’ for the fatty acids (myristic, stearic, palmitic and oleic acid). The fatty acids (E 570) are absorbed in the same way as the free fatty acids from the regular diet. They show low acute toxicity. The available studies on subchronic toxicity were limited but there was no evidence for toxic effects at doses up to 10% in the diet (equivalent to 9,000 mg lauric acid/kg body weight (bw) per day). The Panel considered that the fatty acids (E 570) did not raise a concern for genotoxicity. Data on chronic toxicity, reproductive toxicity and developmental toxicity were too limited to reach a conclusion on these endpoints. The Panel noted that the contribution of fatty acids (E 570) represented on average only 1% of the overall exposure to saturated fatty acids from all dietary sources (food additive and regular diet). Based on the approach described in the conceptual framework for the risk assessment of certain food additives re‐evaluated under Commission Regulation (EU) No 257/2010 and taking into account the considerations mentioned above, the Panel concluded that the food additive fatty acids (E 570) was of no safety concern at the reported uses and use levels.
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spelling pubmed-70099632020-07-02 Re‐evaluation of fatty acids (E 570) as a food additive Mortensen, Alicja Aguilar, Fernando Crebelli, Riccardo Di Domenico, Alessandro Dusemund, Birgit Frutos, Maria Jose Galtier, Pierre Gott, David Gundert‐Remy, Ursula Leblanc, Jean‐Charles Lindtner, Oliver Moldeus, Peter Mosesso, Pasquale Parent‐Massin, Dominique Oskarsson, Agneta Stankovic, Ivan Waalkens‐Berendsen, Ine Woutersen, Rudolf Antonius Wright, Matthew Younes, Maged Boon, Polly Chrysafidis, Dimitrios Gürtler, Rainer Tobback, Paul Gergelova, Petra Rincon, Ana Maria Lambré, Claude EFSA J Scientific Opinion The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of fatty acids (E 570) when used as a food additive. The food additive includes caprylic‐ (C8), capric‐ (C10), lauric‐ (C12), myristic‐ (C14), palmitic‐ (C16), stearic‐ (C18) and oleic acid (C18:1), present alone or in combination. In 1991, the Scientific Committee on Food (SCF) established a group acceptable daily intake (ADI) ‘not specified’ for the fatty acids (myristic, stearic, palmitic and oleic acid). The fatty acids (E 570) are absorbed in the same way as the free fatty acids from the regular diet. They show low acute toxicity. The available studies on subchronic toxicity were limited but there was no evidence for toxic effects at doses up to 10% in the diet (equivalent to 9,000 mg lauric acid/kg body weight (bw) per day). The Panel considered that the fatty acids (E 570) did not raise a concern for genotoxicity. Data on chronic toxicity, reproductive toxicity and developmental toxicity were too limited to reach a conclusion on these endpoints. The Panel noted that the contribution of fatty acids (E 570) represented on average only 1% of the overall exposure to saturated fatty acids from all dietary sources (food additive and regular diet). Based on the approach described in the conceptual framework for the risk assessment of certain food additives re‐evaluated under Commission Regulation (EU) No 257/2010 and taking into account the considerations mentioned above, the Panel concluded that the food additive fatty acids (E 570) was of no safety concern at the reported uses and use levels. John Wiley and Sons Inc. 2017-05-05 /pmc/articles/PMC7009963/ /pubmed/32625490 http://dx.doi.org/10.2903/j.efsa.2017.4785 Text en © 2017 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority. https://creativecommons.org/licenses/by-nd/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by-nd/4.0/ (https://creativecommons.org/licenses/by-nd/4.0/) License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made.
spellingShingle Scientific Opinion
Mortensen, Alicja
Aguilar, Fernando
Crebelli, Riccardo
Di Domenico, Alessandro
Dusemund, Birgit
Frutos, Maria Jose
Galtier, Pierre
Gott, David
Gundert‐Remy, Ursula
Leblanc, Jean‐Charles
Lindtner, Oliver
Moldeus, Peter
Mosesso, Pasquale
Parent‐Massin, Dominique
Oskarsson, Agneta
Stankovic, Ivan
Waalkens‐Berendsen, Ine
Woutersen, Rudolf Antonius
Wright, Matthew
Younes, Maged
Boon, Polly
Chrysafidis, Dimitrios
Gürtler, Rainer
Tobback, Paul
Gergelova, Petra
Rincon, Ana Maria
Lambré, Claude
Re‐evaluation of fatty acids (E 570) as a food additive
title Re‐evaluation of fatty acids (E 570) as a food additive
title_full Re‐evaluation of fatty acids (E 570) as a food additive
title_fullStr Re‐evaluation of fatty acids (E 570) as a food additive
title_full_unstemmed Re‐evaluation of fatty acids (E 570) as a food additive
title_short Re‐evaluation of fatty acids (E 570) as a food additive
title_sort re‐evaluation of fatty acids (e 570) as a food additive
topic Scientific Opinion
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009963/
https://www.ncbi.nlm.nih.gov/pubmed/32625490
http://dx.doi.org/10.2903/j.efsa.2017.4785
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