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    Refined exposure assessment of smoke flavour primary products with use levels provided by the industry : A pilot study into data collection of use levels

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    Authors
    Sprong RC
    Series/Report no.
    RIVM letter report 320026003
    Type
    Report
    Language
    en
    
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    Title
    Refined exposure assessment of smoke flavour primary products with use levels provided by the industry : A pilot study into data collection of use levels
    Translated Title
    Verfijning berekening blootstelling aan rookaroma met behulp van gebruikersgehalten aangeleverd door de industrie : Een pilotstudy naar dataverzameling van gebruikersgehalten
    Publiekssamenvatting
    Aan sommige voedingsmiddelen wordt rookaroma toegevoegd, zoals rookworst en bepaalde smaken chips. De blootstelling aan rookaroma kan nauwkeuriger worden geschat als de industrie de daadwerkelijke gehalten per product aanlevert. Deze gehalten worden vervolgens gekoppeld aan de hoeveelheid die mensen per dag aan producten consumeren die rookaroma's bevatten. Dit blijkt uit een pilotstudie van het RIVM. Het is van belang om de blootstelling aan rookaroma's te berekenen om na te gaan of die binnen de veilige marge valt.

    In de huidige methode worden de gegevens over de concentraties verkregen op basis van informatie die de producenten van rookaroma aanleveren over het gebruik ervan in bredere productgroepen (zoals 'vlees en vleesproducten' en 'snacks'). Deze gegevens worden vervolgens geëxtrapoleerd naar de dagelijkse consumptie van de producten uit die volledige productgroepen. Hierdoor wordt vaak een hogere blootstelling aan rookaroma's geschat dan feitelijk het geval is.

    Meerdere partijen zijn gebaat bij een nauwkeurigere schatting. De risicomanager (het ministerie van VWS) hoeft geen kostbaar monitoringsprogramma op te zetten dat op metingen is gebaseerd. Daarnaast krijgen de blootstellingsdeskundigen de beschikking over nauwkeurigere gegevens. Ten slotte kan de industrie er voordeel bij hebben, als de nauwkeurige berekeningen resulteren in lagere blootstellingsberekening.

    Het onderzoek is uitgevoerd op initiatief van het ministerie van Volksgezondheid, Welzijn en Sport (VWS) en de Federatie Nederlandse Levensmiddelen Industrie (FNLI). De resultaten gelden voor Nederland. De blootstellingschatting kan niet gebruikt worden voor de risicobeoordeling van één type rookaroma. Om dat te kunnen specificeren, is het nodig om te weten hoeveel producten dat rookaroma bevatten. Een voorbeeld is het percentage van een type chips dat een bepaald rookaroma bevat op het geheel aan chipsproducten.

    The exposure to smoke flavour primary products can be more accurately assessed using data obtained from the industry. The cooperation between risk managers, exposure assessors and the food industry results in a win-winsituation for all parties by 1) providing a cost-effective approach for risk managers, 2) providing exposure assessors a reliable and representative data set and 3) a possible benefit for the industry due to the chance of a lower exposure estimate. This conclusion was drawn by RIVM from a pilot study in which the total dietary intake of smoke flavour primary products was estimated by applying the use levels provided by the food industry. The pilot study into data collection was performed on the initiative of the Dutch Ministry of Health, Welfare and Sport (VWS) and the Federation of the Dutch Food and Grocery Industry (FNLI). Previously, exposure estimates were performed with aggregated food categories. In this study, use levels of smoke flavour primary products obtained from the industry were linked to individual food consumption data of children aged 2 - 6 years and of the population aged 7-69 years, using disaggregated food categories. The reported data were suitable for exposure assessment, provided that they were sufficiently representative for foods consumed in the Netherlands.

    To evaluate the method, the exposure assessment was performed for the total intake of all smoke flavour primary products. Therefore, the exposure estimates of the current study cannot be used for the risk assessment of individual smoke flavour primary products. Nevertheless, this would be possible with the current dataset using the method described in this report, provided that additional data on market shares of foods or of individual smoke flavour primary products are available.

    The monitoring system may be used to assess exposure levels of additives and flavourings in other European Member States. It is recommended to explore the use of the monitoring system in other European Member States, with smoke flavouring primary products as a case study.
    Publisher
    Rijksinstituut voor Volksgezondheid en Milieu RIVM
    Sponsors
    VWS
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