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Assessment of Exposure to Food Chemicals

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Assessment of Exposure to Food Chemicals

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    1. Assessment of Exposure to Food Chemicals Catherine Leclercq INRAN National Research Institute on Food and Nutrition

    2. RISK ANALYSIS

    3. Exposure Assessment is becoming increasingly important

    6. Exposure assessment should allow to answer the question: The level of intake of a specific substance is such as to constitute a health risk for consumer? Chemical hazards may thus be ranked not only according to their toxicity but according to the level of risk deriving from their presence in the diet

    16. The study of additive exposure from diet must take into special consideration non-average individuals, and in particular those who consume relatively large quantities of foods containing higher concentrations of a food additive. But, the issue of what proportion of the population would have to exceed the ADI before action is considered necessary to reduce intakes is both a scientific and a political/ethical question. From a scientific point in many cases there are statistical difficulties in measuring adequate percentiles of intake.

    17. The objective is always to determine the proportion of the population that regularly exceeds the ADI. The highest percentiles of mean daily intake are therefore usually estimated.

    18. Moreover the monitoring of additives intake have to be repeated regularly because the market of food products changes very rapidly in relation to both product formulation and consumer preferences. The monitoring activity must be carried out by collecting and analysing data concerning food consumptions and additives presence and concentration in the same food products.

    32. Conservative deterministic approach Maximum Permitted Level (MPL) Maximum Residue Limit (MRL)Maximum Permitted Level (MPL) Maximum Residue Limit (MRL)

    33. Within the Montecarlo project, refined databases have been created for the purpose of estimating as accurately as possible true chemical intakes in order to assess the validity of probabilistic models.

    34. Project coordinator: Institute of European Food Studies (Ireland) Participants: School of Mathematics, TCD (Ireland) TNO (The Netherlands) Institute of Human Nutrition, IOHN (UK) RIKILT (The Netherlands) INRAN (Italy) Gobierno Vasco (Spain). Website: http://www.tchpc.tcd.ie/projects/montecarlo/ Now lets talk more specifically of the Montecarlo project. It is coordinated by IEFS and involves partners from 5 european countries. Now lets talk more specifically of the Montecarlo project. It is coordinated by IEFS and involves partners from 5 european countries.

    35. Main objectives

    36. I shall briefly illustrate only some aspects of the project that are here listed. Which components to include. I shall not go into details of the effect of input data presentation but illustrate the kind of data bank we are using to validate the model. I shall briefly illustrate only some aspects of the project that are here listed. Which components to include. I shall not go into details of the effect of input data presentation but illustrate the kind of data bank we are using to validate the model.

    37. Acquisition of data for validation studies

    38. The above described ancillary data should allow to validate stochastic modelling for a variety of substances: additives (used in foods and in ingredients), pesticides, nutrients (naturally present and as supplements) for a variety of risks: excess or deficiency for a variety of eating patterns: representative of different age groups (infants, young children, teenagers, adults) and of different geographical areas (Spain, Italy, UK, Ireland, The Netherlands). The above described ancillary data should allow to validate stochastic modelling for a variety of substances: additives (used in foods and in ingredients), pesticides, nutrients (naturally present and as supplements) for a variety of risks: excess or deficiency for a variety of eating patterns: representative of different age groups (infants, young children, teenagers, adults) and of different geographical areas (Spain, Italy, UK, Ireland, The Netherlands).

    40. Data typically needed to estimate food additive intake Mean population intake 30 g/d Percentage of consumers 50% Mean consumers intake 60 g/d 97.5th %ile consumers intake 180 g/d Key needs: Individual data with sufficient number of subjects Accuracy of percentage consumers (sufficient survey duration) control of under-reporting

    41. FAO/WHO expert Committees on food chemical JECFA: Joint FAO/WHO Expert Committee on Food Additives http://www.who.int/pcs/jecfa/jecfa.htm Evaluation of additives, flavourings, contaminants, naturally occuring toxicants, veterinary drugs (vet-JECFA) JMPR: Joint FAO/WHO Meeting on Pesticide Residues http://www.who.int/pcs/jmpr/jmpr.htm Evaluation of pesticides

    44. INRAN National Research Institute on Food and Nutrition Research Group Food Safety - Exposure Analysis www.inran.it/Ricerca/rischioalimentare leclercq@inran.it

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