Acetaldehyde as a Food Flavoring Substance: Aspects of Risk Assessment.
acetaldehyde
exposure
flavoring
genotoxicity
risk assessment
Journal
Molecular nutrition & food research
ISSN: 1613-4133
Titre abrégé: Mol Nutr Food Res
Pays: Germany
ID NLM: 101231818
Informations de publication
Date de publication:
Dec 2023
Dec 2023
Historique:
revised:
31
05
2023
received:
28
09
2022
medline:
1
12
2023
pubmed:
16
10
2023
entrez:
16
10
2023
Statut:
ppublish
Résumé
The Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG) has reviewed the currently available data in order to assess the health risks associated with the use of acetaldehyde as a flavoring substance in foods. Acetaldehyde is genotoxic in vitro. Following oral intake of ethanol or inhalation exposure to acetaldehyde, systemic genotoxic effects of acetaldehyde in vivo cannot be ruled out (induction of DNA adducts and micronuclei). At present, the key question of whether acetaldehyde is genotoxic and mutagenic in vivo after oral exposure cannot be answered conclusively. There is also insufficient data on human exposure. Consequently, it is currently not possible to reliably assess the health risk associated with the use of acetaldehyde as a flavoring substance. However, considering the genotoxic potential of acetaldehyde as well as numerous data gaps that need to be filled to allow a comprehensive risk assessment, the SKLM considers that the use of acetaldehyde as a flavoring may pose a safety concern. For reasons of precautionary consumer protection, the SKLM recommends that the scientific base for approval of the intentional addition of acetaldehyde to foods as a flavoring substance should be reassessed.
Identifiants
pubmed: 37840378
doi: 10.1002/mnfr.202200661
doi:
Substances chimiques
Acetaldehyde
GO1N1ZPR3B
Food Additives
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
e2200661Subventions
Organisme : German Research Foundation (Deutsche Forschungsgemeinschaft, DFG)
ID : HE 2509/15-11
Organisme : Deutsche Forschungsgemeinschaft
ID : HE 2509/15-11
Informations de copyright
© 2023 The Authors. Molecular Nutrition & Food Research published by Wiley-VCH GmbH.
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