title: The influence of thresholds on the risk assessment of carcinogens in food.
abstract: The risks from exposure to chemical contaminants in food must be scientifically assessed, in order to safeguard the health of consumers. Risk assessment of chemical contaminants that are both genotoxic and carcinogenic presents particular difficulties, since the effects of such substances are normally regarded as being without a threshold. No safe level can therefore be defined, and this has implications for both risk management and risk communication. Risk management of these substances in food has traditionally involved application of the ALARA (As Low as Reasonably Achievable) principle, however ALARA does not enable risk managers to assess the urgency and extent of the risk reduction measures needed. A more refined approach is needed, and several such approaches have been developed. Low-dose linear extrapolation from animal carcinogenicity studies or epidemiological studies to estimate risks for humans at low exposure levels has been applied by a number of regulatory bodies, while more recently the Margin of Exposure (MOE) approach has been applied by both the European Food Safety Authority and the Joint FAO/WHO Expert Committee on Food Additives. A further approach is the Threshold of Toxicological Concern (TTC), which establishes exposure thresholds for chemicals present in food, dependent on structure. Recent experimental evidence that genotoxic responses may be thresholded has significant implications for the risk assessment of chemicals that are both genotoxic and carcinogenic. In relation to existing approaches such as linear extrapolation, MOE and TTC, the existence of a threshold reduces the uncertainties inherent in such methodology and improves confidence in the risk assessment. However, for the foreseeable future, regulatory decisions based on the concept of thresholds for genotoxic carcinogens are likely to be taken case-by-case, based on convincing data on the Mode of Action indicating that the rate limiting variable for the development of cancer lies on a critical pathway that is thresholded.
authors.affiliation: Food Science and Standards Division, Food Safety Authority of Ireland, Dublin, Ireland. ipratt@fsai.ie
authors.forename: Iona
authors.initials: I
authors.lastname: Pratt
authors.forename: Susan
authors.initials: S
authors.lastname: Barlow
authors.forename: Juliane
authors.initials: J
authors.lastname: Kleiner
authors.forename: John Christian
authors.initials: JC
authors.lastname: Larsen
mesh_terms: D000818:Animals; D015197:Carcinogenicity Tests / Q000379:methods*; D002273:Carcinogens / Q000633:toxicity*; D005503:Food Additives / Q000633:toxicity*; D005506:Food Contamination / Q000331:legislation & jurisprudence; D059022:Food Safety / Q000379:methods*; D017408:Guidelines as Topic; D006801:Humans; D009153:Mutagens / Q000633:toxicity; D018570:Risk Assessment / Q000331:legislation & jurisprudence / Q000379:methods*; D020711:Threshold Limit Values
chemical_list: D002273:Carcinogens; D005503:Food Additives; D009153:Mutagens