1. CONFERENCE ON “ FOOD ADDITIVES : SAFETY IN USE AND CONSUMER CONCERNS“ JOMO KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY NAIROBI, 24 JUNE 2014

4. HAZARD

8. Food additives are highly regulated at global level. (i.e. EFSA, FAs etc. etc.) No food additive can be used without safety assessment and approval Safety assessment is undertaken PRIOR to approval The applicant (industry) provides the safety data, which have to be performed to defined quality standards (GLP, QA, OECD, UE guidelines……) The assessment Panels – which include scientists and regulators with a wide range of expertise – are responsible for safety assessments RISK ANALYSIS

9. Hazard identification  Inherent biological activity Hazard assessment  Assessment of relevance for humans  Dose-response analysis HAZARD IDENTIFICATION  Identification of adverse health effects  In silico methodologies  In vitro toxicology data  Animal-based toxicological studies  Human observation HAZARD ASSESSMENT  Quantification of adverse health effects  Kinetic variability  Dynamic variability  Mode/mechanism of action  Selection of critical data  Dose-response for critical effect EXPOSURE ASSESSMENT  Active principle  Dose of food additives  Dose in individuals  Dose in special population groups  Max/min chronically/occasionally

10.  Principle 1Risk management should follow a structured approach  Principle 2Protection of human health should be the primary consideration in risk management decisions  Principle 3Risk management decisions and practices should be transparent  Principle 4Determination of risk assessment policy should be included as a specific component of risk management  Principle 5Risk management should ensure the scientific integrity of the risk assessment process by maintaining the functional separation or risk assessment and risk management  Principle 6Risk management decisions should include clear, interactive communication with consumers and other interested parties in all aspects of the process  Principle 7Risk management should be a continuing process that takes into account all newly generated data in the evaluation and review of risk management decisions

12. Toxicant and/or NON Genotoxic Carcinogen  Toxicants  Dietary supplements  Botanicals – Herbs  Contaminants

13. ADI (Acceptable Daily Intake) ARfD (Acute Reference Dose) TMDI (Tolerable Maximum daily Intake) XYZ ……………………………………………………… etc. etc

14. ADI represents the amount of a food additive, a pesticide or a veterinary drug residue, expressed on a body weight basis, that can be ingested daily over a lifetime without appreciable health risk. ARfD represents the amount of a pesticide, expressed on a body weight basis, that can be ingested over a short period of time (one day) without appreciable health risk T(M)DI represents permissible human daily exposure to those contaminants, expressed on a body weight basis, unavoidably associated with the consumption of nutritious foods.

15. TOXICOLOGICAL PROTOCOL ADI – ARfD -TMDI– xxz….. ALLOCATION

17. The greatest concentration or amount of an agent, found by study or observation that causes detectable, usually adverse (or toxic?) alteration of morphology, functional capacity, growth, development or lifespan of the target

18. response dose mg/kg bw 10010 1 HUMANS sensitive subjects HUMANS HUMANS population average HUMANS

19. NOAEL = No Observed Adverse Effect Level (mg/kg b.w.) SF = Safety Factor (10, 100, n) NOAEL SF ADI = ADI = Admissible Daily Intake mg/kg b.w.

20. Interindividual Differences 1010 Interspecies Differences 1010

21. Log Concentration -∞ +∞ Frequency of the phenomenon

22.  Exposure assessment is  a key element of risk assessment and  a tool for risk management  It’s theoretically simple but practically complex due to data deficiencies  Examples of exposure models: ILSI Europe’s ‘ GUIDEA ‘ and FACET

23. Which substances are present in what amounts in a given food/diet: including information concerning factors influencing their levels and qualities such as bioavailability How much of the foods containing these substances are consumed and what is the consumption of potentially relevant risk groups, including high users? What are the conditions and the probabilities of consuming occasionally or regularly high amounts of such foods which at the same time contain high levels of the substance(s) in question?

26. Body weight (60 kg ) Concentration of chemical in diet Weight of diet consumed daily

28. Specific Codification System Distribution of concentrations Presence probability

29. http://www.ilsi-guidea.org/index.php?title=Main_Page

31. Guidance for submission for food additive evaluations EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) - EFSA Journal 2012;10(7):2760