Food additives risk management

In making risk management decisions it is important to take into account nontechnical factors in addition to scientific and economic information. Recent crises in the food industry have indicated that consumers perceptions about risks are driven by factors that would not be considered in conventional risk assessments. Research has shown that factors such as whether sub-groups (particularly children) might be affected, whether the hazard is familiar, if there are effects on the environment or if risks and benefits are equitably shared can determine consumers reactions to an issue. 

An important part of the risk management process involves informing consumers, industry and other stakeholders of the decisions made by regulatory authorities. However, this is a narrow view of risk communication that does not take into account the potential for dialogue between interested parties that can result in better decision-making. Understanding how consumers view the potential risks associated with food additives can help to avoid either under- or over-regulation. 

Development of standards, guidelines, and recommendations for veterinary drug residues in food has been delegated by CAC to its subsidiary body, the Codex Committee on Residues of Veterinary Drugs in Foods (CCRVDF), which is more routinely involved in risk management. The work of this subcommittee is mainly supported by tire Joint FAOAVHO Expert Committee on Food Additives (JECFA). 

Until very recently the risks associated with different types of chemicals such as food additives, pesticides, environmental contaminants and natural constituents of food were assessed and managed separately. However, a particular substance might fall into two or more of these categories and so the opportunity for simultaneous exposure might be overlooked. Furthermore, exposure to a chemical could occur through diet, drinking water, air pollution or dermal absorption. Aggregate exposure assessment aims to take all of the possible sources and routes of exposure into account in a realistic manner and thereby obtain a better overall estimate of risk. Initiatives have been set up in both the... 

Food additives and flavourings in foodstuffs Unlike the chemicals investigated by this research study, these additives and flavourings are intended to be ingested orally. Current EC legislation on these substances requires specific risk assessment and risk management procedures for these substances. 

For nongenotoxic chemicals, risk assessment is based on the concept of threshold doses, below which no adverse effect results from exposure. From human or experimental animal data, one tries to establish the no observable adverse effect level (NOAEL) and the lowest observed adverse effect level (LOAEL). In order to establish safe levels of exposure to potentially toxic agents, the NOAEL is divided by a safety factor (often named uncertainty factor). When the risk assessment is based on data from experimental animals, a default safety factor of 100 is usually applied. The safety factor constitutes a factor of 10 for potential differences in susceptibility between animals and man, and another factor of 10 for interindividual differences among humans. The factors are combinations of differences in toxicokinetics and toxicodynamics, both in animals and man. If true factors are known, the size of the safety factor may be changed accordingly. When risk assessment is based on human data, a safety factor of 10 is applied in most cases, for instance, for food additives. However, for natural toxins in food, smaller factors are usually applied. This is a risk management decision, often based on information on the absence of adverse health effects at intake levels close to the estimated LOAELs. 

Risk assessment results in the establishment of ARfDs for individual toxin groups. As the final step in the overall risk analysis, risk management GLs for the different toxin groups are established, taking into consideration the estimated consumption of different food items, and by selecting a level of protection after considering health aspects, in addition to economic and other elements. 

Risk assessment is a central pillar of risk management for FCSs, and is the scientific basis for the decision-making process. JECFA has published technical guidance for chemical risk assessment of food additives (IPCS 2009). Risk assessment relies on unbiased, science-based information, and the process of risk management also relies on value-based information. 

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