Colour additives in snack foods consumed by primary school children in Hong Kong.
The objective of the present study was to assess synthetic colours in common snack foods consumed by children and the accuracy of labelling. Dietary exposure to synthetic colours was estimated using food frequency questionnaire data obtained from primary school children in Hong Kong. The concentration of synthetic colours in food items consumed was determined by HPLC with photodiode array detection. Dietary exposure to synthetic colours for an average primary school student was considerably lower than the acceptable daily intake for their age. Estimates fell below the maximum acceptable daily intake established by the Food and Agriculture Organization/World Health Organization (FAO/WHO) and European Food Safety Authority (ESFA). However, data from HPLC analyses showed that several synthetic colours, which were labelled as being present in the food, were not detected and vice versa.
a Department of Medicine and Therapeutics , Chinese University of Hong Kong , Hong Kong , China.
Kris
K
Yuet-Wan Lok
Wai-Yuen
WY
Chung
Iris F F
IF
Benzie
Jean
J
Woo
D002648:Child; D005503:Food Additives; D005505:Food Coloring Agents / Q000737:chemistry*; D006723:Hong Kong; D006801:Humans; D062410:Snacks
D005503:Food Additives; D005505:Food Coloring Agents
additives, general; snack products