食品伙伴網(wǎng)訊  2018年10月10日，歐盟食品安全局（EFSA）發(fā)布與脂肪酸一甘油酯氧化的大豆油和與脂肪酸二甘油酯氧化的大豆油（E479b）作為食品添加劑安全性的評估結果。

 

    歐盟食品添加劑和調味劑小組（ FAF ）經(jīng)過評估后，認為現(xiàn)有的毒理學數(shù)據(jù)不足以支持目前需要進行ADME和發(fā)育毒理學研究的每日容許攝入量（ADI）。

 

    部分原文報道如下：

 

    The EFSA Panel on Food Additives and Flavourings （FAF） provides a scientific opinion re‐evaluating the safety of thermally oxidised soya bean oil interacted with mono‐ and diglycerides of fatty acids （TOSOM） （E 479b） when used as a food additive. The Scientific Committee on Food （SCF） and the Joint FAO/WHO Expert Committee on Food Additives （JECFA） derived an acceptable daily intake （ADI） of 25 and 30 mg/kg body weight （bw） per day, respectively. There was no reliable information regarding the absorption, distribution, metabolism, excretion （ADME） for TOSOM. No adverse effects have been detected in a limited subchronic toxicity study in pigs. The Panel identified a no observed adverse effect level （NOAEL） of 5,400, the highest dose tested, from a chronic and carcinogenicity study in rats. No genotoxicity data were available. No reliable studies for reproductive or developmental toxicity were available. From the chronic and carcinogenicity study, no lesions in reproductive organs were described and the lack of carcinogenic effect alleviated the concern for genotoxicity at the first site of contact. The Panel concluded that the available toxicological data were insufficient to support the current ADI, in particular, due to the lack of ADME data and absence of developmental toxicity studies TOSOM （E 479b） is only authorised in one food category and only one reported use level that equals the maximum permitted level was submitted.

 

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