National Research Institute on Food and Nutrition, Rome, Italy.
Int J Food Sci Nutr. 2013 Sep;64(6):768-79. doi: 10.3109/09637486.2013.789490. Epub 2013 Apr 25.
Dietary exposure assessment to flavourings presents a challenge due to the very large number of food products in which they may be present and the lack of knowledge of their actual presence. Industry claims to be adding more than 2800 different chemically defined flavourings in the European Union (EU). Within the Flavours, Additives and Food Contact Material Exposure Task (FACET) EU project, an occurrence survey was performed to explore the possible use of the information that can be collected from the labels to reduce the uncertainty in exposure assessment. An ad hoc procedure based on the use of market share data of food and drinks was developed for the selection of products to be collected. A database of information retrieved from the food labels of branded products from large and small companies was created. Such information may be used to populate some databases of the software developed within the FACET project to assess total dietary exposure to flavourings.
由于食品中可能存在大量的风味物质，并且对其实际存在的情况缺乏了解，因此对风味物质的膳食暴露评估是一项挑战。业界声称，在欧盟（EU）中添加了超过 2800 种不同的化学定义的风味物质。在风味物质、添加剂和食品接触材料暴露评估任务（FACET）欧盟项目中，进行了一项出现情况调查，以探讨从标签中收集的信息的可能用途，以减少暴露评估的不确定性。针对从大、小公司的品牌产品的食品标签中检索到的信息，开发了一种基于使用食品和饮料市场份额数据的专门程序，以选择要收集的产品。从大型和小型公司的品牌产品的食品标签中检索到的信息被创建为数据库。此类信息可用于填充 FACET 项目内开发的软件的某些数据库，以评估对风味物质的总膳食暴露。
