World Health Organ Tech Rep Ser. 2000;896:1-128.
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants, with a view to recommending Acceptable Daily Intakes (ADIs) for humans, and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives and contaminants (including flavouring agents), assessments of the intake of contaminants, and the establishment and revision of specifications. A summary follows of the Committee's evaluations of toxicological data on various specific food additives (hydrogenated poly-1-decene, erythritol, curdlan, gamma-cyclodextrin and sodium sulfate), substances used in food fortification (sodium iron EDTA), flavouring agents, peanut oil, soya bean oil and contaminants (lead, methylmercury and zearalenone). Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives and substance used in food fortification considered, changes in the status of specifications for these substances and specific flavouring agents, further information required and the report of an ad hoc Panel on Food Allergens.
本报告呈现了粮农组织/世卫组织联合专家委员会的结论。该委员会召开会议旨在评估各类食品添加剂及污染物的安全性，以期推荐人类每日允许摄入量（ADI），并制定食品添加剂的鉴别与纯度规范。报告第一部分包含对食品添加剂及污染物（包括调味剂）毒理学评估原则的一般性讨论、污染物摄入量评估以及规范的制定与修订。随后是委员会对各类特定食品添加剂（氢化聚-1-癸烯、赤藓糖醇、可得然胶、γ-环糊精和硫酸钠）、食品强化用物质（乙二胺四乙酸铁钠）、调味剂、花生油、大豆油及污染物（铅、甲基汞和玉米赤霉烯酮）毒理学数据评估的总结。报告附录中有表格，汇总了委员会对所审议食品添加剂及食品强化用物质的ADI建议、这些物质及特定调味剂规范状态的变化、所需的进一步信息以及食品过敏原特设专家组的报告。
