World Health Organ Tech Rep Ser. 2011(960):1-226, back cover.
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various flavouring agents, with a view to concluding as to safety concerns and to preparing specifications for identity and purity. The Committee also evaluated the risk posed by two food contaminants, with the aim of deriving tolerable intakes where appropriate and advising on risk management options for the purpose of public health protection. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives (particularly flavouring agents) and contaminants. A summary follows of the Committee's evaluations of technical, toxicological and dietary exposure data for 12 groups of flavouring agents (alicyclic ketones, secondary alcohols and related esters; alicyclic primary alcohols, aldehydes, acids and related esters; aliphatic acyclic and alicyclic alpha-diketones and related alpha-hydroxyketones; aliphatic acyclic and alicyclic terpenoid tertiary alcohols and structurally related substances; aliphatic and aromatic amines and amides; aliphatic lactones; aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups; aliphatic secondary alcohols, ketones and related esters and acetals; aromatic substituted secondary alcohols, ketones and related esters; benzyl derivatives; phenol and phenol derivatives; and simple aliphatic and aromatic sulfides and thiols) and two food contaminants (cadmium and lead). Specifications for the following food additives were revised: activated carbon, cassia gum, indigotine, steviol glycosides, sucrose esters of fatty acids, sucrose monoesters of lauric, palmitic or stearic acid and titanium dioxide. Specifications for the following flavouring agents were revised: 4-carvomenthol and 5,6,7,8-tetrahydroquinoxaline. Annexed to the report are tables summarizing the Committee's recommendations for dietary exposures to and toxicological evaluations of the flavouring agents and contaminants considered.
本报告阐述了粮农组织/世卫组织联合专家委员会的结论。该委员会召开会议，旨在评估各类调味剂的安全性，从而确定安全问题，并制定鉴别与纯度规范。委员会还评估了两种食品污染物所构成的风险，目的是在适当时确定可耐受摄入量，并就旨在保护公众健康的风险管理方案提供建议。报告第一部分对食品添加剂（尤其是调味剂）和污染物的毒理学评价及膳食暴露评估所遵循的原则进行了一般性讨论。随后总结了委员会对12类调味剂（脂环酮、仲醇及相关酯类；脂环伯醇、醛、酸及相关酯类；脂肪族无环和脂环α - 二酮及相关α - 羟基酮；脂肪族无环和脂环萜类叔醇及结构相关物质；脂肪族和芳香族胺及酰胺；脂肪族内酯；含有额外氧化官能团的脂肪族伯醇、醛、羧酸、缩醛及酯类；脂肪族仲醇、酮及相关酯类和缩醛；芳香族取代仲醇、酮及相关酯类；苄基衍生物；苯酚及苯酚衍生物；以及简单的脂肪族和芳香族硫化物及硫醇）和两种食品污染物（镉和铅）的技术、毒理学及膳食暴露数据的评估情况。对以下食品添加剂的规范进行了修订：活性炭、决明胶、靛蓝、甜菊糖苷、脂肪酸蔗糖酯、月桂酸、棕榈酸或硬脂酸蔗糖单酯以及二氧化钛。对以下调味剂的规范进行了修订：4 - 香芹薄荷醇和5,6,7,8 - 四氢喹喔啉。报告附录中的表格汇总了委员会对所审议的调味剂和污染物的膳食暴露及毒理学评估建议。
