Using the benchmark dose (BMD) methodology to determine an appropriate reduction of certain ingredients in food products.
As the desire to promote health increases, reductions of certain ingredients, for example, sodium, sugar, and fat in food products, are widely requested. However, the reduction is not risk free in sensory and marketing aspects. Over reduction may change the taste and influence the flavor of a product and lead to a decrease in consumer's overall liking or purchase intent for the product. This article uses the benchmark dose (BMD) methodology to determine an appropriate reduction. Calculations of BMD and one-sided lower confidence limit of BMD are illustrated. The article also discusses how to calculate BMD and BMDL for over dispersed binary data in replicated testing based on a corrected beta-binomial model. USEPA Benchmark Dose Software (BMDS) were used and S-Plus programs were developed.


CONCLUSIONS
The method discussed in the article is originally used to determine an appropriate reduction of certain ingredients, for example, sodium, sugar, and fat in food products, considering both health reason and sensory or marketing risk.
Bi
Jian
J
Sensometrics Research and Service, Richmond, VA 23236, USA. bbdjcy@aol.com
D019985:Benchmarking / Q000379:methods*; D002755:Choice Behavior; D003256:Community Participation; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D005502:Food / Q000009:adverse effects / Q000592:standards*; D005511:Food Handling / Q000592:standards; D006262:Health; D006304:Health Status; D006801:Humans; D018570:Risk Assessment; D040242:Risk Reduction Behavior; D012982:Sodium, Dietary
D004040:Dietary Carbohydrates; D004041:Dietary Fats; D012982:Sodium, Dietary