| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9030657 | Food and Chemical Toxicology | 2005 | 37 Pages |
Abstract
The convergence of different methodologies that assess intake of flavoring substances provides a greater degree of confidence in the estimated intake of flavor ingredients. When these intakes are compared to dose levels that in some cases result in related chemical and biological effects and the subsequent toxicity, it is clear that exposure to these substances through flavor use presents no significant human health risk.
Keywords
CYP450NFCEFSAi.p.S. TyphimuriumNASMLAOECDCOACCKPTSFAASCFFSMPCIPPARαNOAELMRCAECETOCNOELFEMADDAthe Flavor and Extract Manufacturers AssociationFDAIOFIPADIMarket Research Corporation of AmericaIARCGRASrSCEEPAE. coliDSBNCIABSLD50NTPGRASSLRADHGSHppmGSTDNAALDaldehyde dehydrogenaseInternational Agency for Research on CancerEnvironmental Protection AgencyEuropean Food Safety AuthorityUnited States Food and Drug Administrationpolychromatic erythrocytesdeoxyribonucleic acidEscherichia coliAlcohol dehydrogenaseChromosomal aberrationChoNational Toxicology Programgenerally recognized as safesister chromatid exchangesChinese Hamster OvaryintraperitonealFemaleOrganisation for Economic Cooperation and DevelopmentSalmonella TyphimuriumCytochrome P450Council of Europedouble strand breaksparts per millionEuropean Centre for Ecotoxicology and Toxicology of ChemicalsNational Cancer Institutemedian lethal dosepossible average daily intakeMaleCoeEpoxide hydrolaseNo observed effect levelno observable adverse effect levelMolecular weightGrasaEuropean Commissioncoenzyme Acholecystokininnot reportedGlutathioneglutathione-S-transferaseperoxisome proliferator-activated receptor
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Robert L. Smith, Samuel M. Cohen, John Doull, Victor J. Feron, Jay I. Goodman, Lawrence J. Marnett, Ian C. Munro, Philip S. Portoghese, William J. Waddell, Bernard M. Wagner, Timothy B. Adams,