Evaluating Hazards Posed by Additives in Food- A Review of Studies Adopting A Risk Assessment Approach

Arushi Jain^* and Pulkit Mathur

Department of Food and Nutrition, Lady Irwin College, University of Delhi, India.

Corresponding Author Email: arushijain2@gmail.com

Processing and packaging has increased the use of food additives in the food industry. Some of these additives have associated health risks. This review looks at studies on risk assessment of food additives published between 2000-2015. These studies have majorly focused on synthetic food colors and preservatives like benzoate, sorbate, nitrite and nitrate. Most of the studies have shown that the intake was below the acceptable daily intake (ADI) for average consumers. For extreme consumers (95^th percentile), intake was found to be above the ADI or approaching ADI for additives like sunset yellow FCF, erythrosine, tartrazine, sulphite, benzoate and nitrite. It is advisable to look at multiple scenarios of dietary exposure while evaluating risk. A surveillance system which documents adverse effects to food additives as well as monitors risk on a regular basis is important for every country to have. Such data would be beneficial to regulatory authorities as well as the industry in fixing usage levels of the additive in an effort to minimize health risk.

Dietary exposure; Risk analysis; Artificial sweetener; Food colour; Preservative

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