优化一项关于禁止烟草制品中薄荷醇及其他调味剂的产品标准。
Optimising a product standard for banning menthol and other flavours in tobacco products.
作者信息
Kyriakos Christina N, Chung-Hall Janet, Craig Lorraine V, Fong Geoffrey T
机构信息
Primary Care and Public Health, Imperial College London School of Public Health, London, UK.
Department of Psychology, University of Waterloo, Waterloo, Ontario, Canada.
出版信息
Tob Control. 2025 Apr 1;34(2):239-241. doi: 10.1136/tc-2023-058174.
In this paper, we highlight key issues that policymakers should consider when developing a product standard banning menthol and other flavours in tobacco products based on research evidence and experiences learnt from other countries. A flavour product standard may be optimised by (1) having a clear and comprehensive definition of flavour that includes a complete ban on additives that have flavour properties and/or evoke sensory/cooling effects (ie, menthol analogues and synthetic coolants that stimulate the cooling receptor of the brain) rather than only as a 'characterising flavour' and (2) applying the standard to all tobacco product categories as well as all components or parts of the tobacco product (ie, the tobacco, filter, wrapper or paper), including separate flavourings that can be added to the product.
在本文中，我们强调了政策制定者在基于研究证据和从其他国家汲取的经验制定禁止烟草制品中薄荷醇和其他口味的产品标准时应考虑的关键问题。口味产品标准可通过以下方式进行优化：（1）对口味有清晰、全面的定义，包括完全禁止具有口味特性和/或引发感官/清凉效果的添加剂（即薄荷醇类似物和刺激大脑清凉感受器的合成清凉剂），而不仅仅将其作为“特征性口味”；（2）将该标准应用于所有烟草产品类别以及烟草产品的所有组件或部分（即烟草、过滤嘴、包装纸或纸张），包括可添加到产品中的单独调味剂。
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