Acetaldehyde as a Food Flavoring Substance: Aspects of Risk Assessment-Reference-Cited by-同舟云学术

Acetaldehyde as a Food Flavoring Substance: Aspects of Risk Assessment

Published:2023-10-15 Issue:23 Volume:67 Page:
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Molecular Nutrition Food Res

Author:

Cartus Alexander T.¹,Lachenmeier Dirk W.²^ORCID,Guth Sabine³^ORCID,Roth Angelika³,Baum Matthias⁴,Diel Patrick⁵,Eisenbrand Gerhard⁶,Engeli Barbara⁷,Hellwig Michael⁸,Humpf Hans‐Ulrich⁹,Joost Hans‐Georg¹⁰,Kulling Sabine E.¹¹,Lampen Alfonso¹²,Marko Doris¹³^ORCID,Steinberg Pablo¹⁴,Wätjen Wim¹⁵,Hengstler Jan G.³,Mally Angela¹⁶

Affiliation:

1. Chemservice S.A. 13, Fausermillen Mertert 6689 Luxembourg

2. Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe Weißenburger Str. 3 76187 Karlsruhe Germany

3. Leibniz Research Centre for Working Environment and Human Factors (IfADo), Ardeystr 67, 44139 Dortmund Germany

4. Solenis Germany Industries GmbH Fütingsweg 20 47805 Krefeld Germany

5. Department of Molecular and Cellular Sports Medicine, Institute of Cardiovascular Research and Sports Medicine German Sport University Cologne Am Sportpark Müngersdorf 6 50933 Cologne Germany

6. Kühler Grund 48/1 69126 Heidelberg Germany

7. Federal Food Safety and Veterinary Office (FSVO) Risk Assessment Division Schwarzenburgstrasse 155 Bern 3003 Switzerland

8. Chair of Special Food Chemistry Technische Universität Dresden Bergstraße 66 01062 Dresden Germany

9. Institute of Food Chemistry Westfälische Wilhelms‐Universität Münster Corrensstraße 45 48149 Münster Germany

10. Department of Experimental Diabetology German Institute of Human Nutrition (DIfE) Arthur‐Scheunert‐Allee 114‐116 14558 Nuthetal Germany

11. Department of Safety and Quality of Fruit and Vegetables Max Rubner‐Institut Federal Research Institute of Nutrition and Food Haid‐und‐Neu‐Straße 9 76131 Karlsruhe Germany

12. Risk Assessment Strategies Bundesinstitut für Risikobewertung (BfR) Max‐Dohrn‐Straße 8‐10 Berlin Germany

13. Department of Food Chemistry and Toxicology Faculty of Chemistry University of Vienna Währinger Straße 38 Vienna 1090 Austria

14. Max Rubner‐Institut Federal Research Institute of Nutrition and Food Haid‐und‐Neu‐Str. 9 76131 Karlsruhe Germany

15. Institut für Agrar‐ und Ernährungswissenschaften Martin‐Luther‐Universität Halle‐Wittenberg Weinbergweg 22 06120 Halle (Saale) Germany

16. Department of Toxicology University of Würzburg Versbacher Str. 9 97078 Würzburg Germany

Abstract

AbstractThe Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG) has reviewed the currently available data in order to assess the health risks associated with the use of acetaldehyde as a flavoring substance in foods. Acetaldehyde is genotoxic in vitro. Following oral intake of ethanol or inhalation exposure to acetaldehyde, systemic genotoxic effects of acetaldehyde in vivo cannot be ruled out (induction of DNA adducts and micronuclei). At present, the key question of whether acetaldehyde is genotoxic and mutagenic in vivo after oral exposure cannot be answered conclusively. There is also insufficient data on human exposure. Consequently, it is currently not possible to reliably assess the health risk associated with the use of acetaldehyde as a flavoring substance. However, considering the genotoxic potential of acetaldehyde as well as numerous data gaps that need to be filled to allow a comprehensive risk assessment, the SKLM considers that the use of acetaldehyde as a flavoring may pose a safety concern. For reasons of precautionary consumer protection, the SKLM recommends that the scientific base for approval of the intentional addition of acetaldehyde to foods as a flavoring substance should be reassessed.

Funder

Deutsche Forschungsgemeinschaft

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/mnfr.202200661

Reference204 articles.

1. EC European Commission (EC) Commission Implementing Regulation (EU) No 872/2012 of 1 October 2012 adopting the list of flavouring substances provided for by Regulation (EC) No 2232/96 of the European Parliament and of the Council introducing it in Annex I to Regulation (EC) No 1334/2008 of the European Parliament and of the Council and repealing Commission Regulation (EC) No 1565/2000 and Commission Decision 1999/217/EC.2012.

2. EPC European Parliament and Council (2008) Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91 Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC. Off J Europ Union 2008 L354 34.

3. CFR Code of Federal Regulations 21CFR182 Title 21: Food and Drugs Chapter I: Food and Drug Administration Department of Health and Human Services Subchapter B: Food for Human Consumption Part 182: Substances generally recognized as safe.2022 http://www.ecfr.gov/cgi-bin/text-idx?SID=e956d645a8b4e6b3e34e4e5d1b690209&mc=true&node=pt21.3.182&rgn=div5(accessed: September 2022).

4. A review of human carcinogens—Part E: tobacco, areca nut, alcohol, coal smoke, and salted fish

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