Title
The FEMA GRAS assessment of hydroxy- and alkoxy-substituted benzyl derivatives used as flavor ingredients
Author
Adams, T.B.
Cohen, S.M.
Doull, J.
Feron, V.J.
Goodman, J.I.
Marnett, L.J.
Munro, I.C.
Portoghese, P.S.
Smith, R.L.
Waddell, W.J.
Wagner, B.M.
TNO Kwaliteit van Leven
Publication year
2005
Abstract
This publication is the ninth in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of intended use. Elements that are fundamental to the safety evaluation of flavor ingredients include exposure, structural analogy, metabolism, pharmacokinetics and toxicology. Flavor ingredients are evaluated individually and in the context of the available scientific information on the group of structurally related substances. Scientific data relevant to the safety evaluation of the use of hydroxy- and alkoxy-substituted benzyl derivatives as flavoring ingredients is evaluated. The group of hydroxy- and alkoxy-benzyl derivatives was reaffirmed as GRAS (GRASr) based, in part, on their self-limiting properties as flavoring substances in food; their rapid absorption, metabolic detoxication, and excretion in humans and other animals; their low level of flavor use; the wide margins of safety between the conservative estimates of intake and the no-observed-adverse effect levels determined from subchronic and chronic studies and the lack of significant genotoxic and mutagenic potential. This evidence of safety is supported by the fact that the intake of hydroxy- and alkoxy-substituted benzyl derivatives as natural components of traditional foods is greater than their intake as intentionally added flavoring substances. © 2005 Elsevier Ltd. All rights reserved.
Subject
Nutrition Toxicology
Toxicology and Applied Pharmacology
Alkoxybenzylderivatives
FEMA GRAS
Flavoring ingredients
Hydroxybenzyl derivatives
3 ethoxy 4 hydroxybenzaldehyde
acetal
alcohol
aldehyde
anisaldehyde
benzyl derivative
butyl paraben
ester
flavoring agent
methyl 2 methoxybenzoate
piperonal
salicylic acid isopentyl ester
salicylic acid methyl ester
unclassified drug
vanillin
acute toxicity
carcinogenicity
chemical structure
concentration (parameters)
data analysis
detoxification
dog
evaluation
excretion
exposure
feeding
flavor
food analysis
food composition
food intake
food safety
genotoxicity
health care organization
human
hydrolysis
in vitro study
in vivo study
information
metabolism
mutagenesis
nonhuman
rabbit
reproduction
review
risk assessment
science
structure analysis
Alcohols
Animals
Benzyl Compounds
Flavoring Agents
Food Industry
Humans
Toxicity Tests
United States
United States Food and Drug Administration
Animalia
To reference this document use:
http://resolver.tudelft.nl/uuid:4334b664-c5da-4f06-ae90-9316e9f1acde
DOI
https://doi.org/10.1016/j.fct.2004.12.018
TNO identifier
238620
ISSN
0278-6915
Source
Food and Chemical Toxicology, 43 (8), 1241-1271
Document type
article