Adams T B, Cohen S M, Doull J, Feron V J, Goodman J I, Marnett L J, Munro I C, Portoghese P S, Smith R L, Waddell W J, Wagner B M
Flavor and Extract Manufacturers Association, 1620 I Street, N.W., Suite 925, Washington, DC 20006, United States.
Food Chem Toxicol. 2005 Aug;43(8):1207-40. doi: 10.1016/j.fct.2004.11.014. Epub 2005 Jan 26.
This publication is the eighth in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of intended use. Elements that are fundamental to the safety evaluation of flavor ingredients include exposure, structural analogy, metabolism, pharmacokinetics and toxicology. Flavor ingredients are evaluated individually and in the context of the available scientific information on the group of structurally related substances. Scientific data relevant to the safety evaluation of the use of benzyl derivatives as flavoring ingredients is evaluated. The group of benzyl derivatives was reaffirmed as GRAS (GRASr) based, in part, on their self-limiting properties as flavoring substances in food; their rapid absorption, metabolic detoxication, and excretion in humans and other animals, their low level of flavor use, the wide margins of safety between the conservative estimates of intake and the no-observed-adverse effect levels determined from subchronic and chronic studies and the lack of significant genotoxic and mutagenic potential. This evidence of safety is supported by the fact that the intake of benzyl derivatives as natural components of traditional foods is greater than their intake as intentionally added flavoring substances.
本出版物是香料和提取物制造商协会（FEMA）专家小组进行的一系列安全评估中的第八份。1993年，该小组启动了一项全面计划，以在预期使用条件下重新评估1700多种一般认为安全（GRAS）的调味物质的安全性。香料成分安全评估的基本要素包括暴露、结构类比、代谢、药代动力学和毒理学。香料成分会单独评估，并结合有关结构相关物质组的现有科学信息进行评估。对与使用苄基衍生物作为调味成分安全性评估相关的科学数据进行了评估。苄基衍生物组被再次确认为一般认为安全（GRASr），部分依据是它们作为食品调味物质的自我限制特性；它们在人类和其他动物体内的快速吸收、代谢解毒和排泄，它们的低调味用量，保守摄入量估计值与亚慢性和慢性研究确定的未观察到不良反应水平之间的宽安全边际，以及缺乏显著的遗传毒性和诱变潜力。传统食品天然成分中的苄基衍生物摄入量大于其作为有意添加调味物质的摄入量，这一事实支持了这一安全证据。
