Exposure estimate for FD&C colour additives for the US population.
Dietary exposures to the seven food, drug, and cosmetic (FD&C) colour additives that are approved for general use in food in the United States were estimated for the US population (aged 2 years and older), children (aged 2-5 years) and teenage boys (aged 13-18 years) based on analytical levels of the FD&C colour additives in foods. Approximately 600 foods were chosen for analysis, based on a survey of product labels, for the levels of FD&C colour additives. Dietary exposure was estimated using both 2-day food consumption data from the combined 2007-10 National Health and Nutrition Examination Survey (NHANES) and 10-14-day food consumption data from the 2007-10 NPD Group, Inc. National Eating Trends - Nutrient Intake Database (NPD NET-NID). Dietary exposure was estimated at the mean and 90th percentile using three different exposure scenarios: low exposure, average exposure and high exposure, to account for the range in the amount of each FD&C colour additive for a given food. For all populations and all exposure scenarios, the highest cumulative eaters-only exposures in food were determined for FD&C Red No. 40, FD&C Yellow No. 5 and FD&C Yellow No. 6. In addition, the eaters-only exposure was estimated for individual food categories in order to determine which food categories contributed the most to the exposure for each FD&C colour additive. Breakfast Cereal, Juice Drinks, Soft Drinks, and Frozen Dairy Desserts/Sherbet (also referred to as Ice Cream, Frozen Yogurt, Sherbet (including Bars, Sticks, Sandwiches)) were the major contributing food categories to exposure for multiple FD&C colour additives for all three populations.
a Office of Food Additive Safety , Center for Food Safety and Applied Nutrition, US Food and Drug Administration (USFDA) , College Park , MD , USA.
Diana L
DL
Doell
a Office of Food Additive Safety , Center for Food Safety and Applied Nutrition, US Food and Drug Administration (USFDA) , College Park , MD , USA.
Daniel E
DE
Folmer
a Office of Food Additive Safety , Center for Food Safety and Applied Nutrition, US Food and Drug Administration (USFDA) , College Park , MD , USA.
Hyoung S
HS
Lee
a Office of Food Additive Safety , Center for Food Safety and Applied Nutrition, US Food and Drug Administration (USFDA) , College Park , MD , USA.
Kyla M
KM
Butts
a Office of Food Additive Safety , Center for Food Safety and Applied Nutrition, US Food and Drug Administration (USFDA) , College Park , MD , USA.
Susan E
SE
Carberry
D000293:Adolescent; D017195:Adolescent Nutritional Physiological Phenomena; D001391:Azo Compounds / Q000008:administration & dosage / Q000009:adverse effects; D062408:Breakfast; D002648:Child; D002664:Child Nutritional Physiological Phenomena; D002675:Child, Preschool; D016208:Databases, Factual; D004032:Diet / Q000009:adverse effects; D002523:Edible Grain / Q000009:adverse effects / Q000737:chemistry; D005260:Female; D005505:Food Coloring Agents / Q000008:administration & dosage* / Q000009:adverse effects; D005515:Food Labeling; D059022:Food Safety / Q000379:methods*; D006801:Humans; D020407:Internet; D008297:Male; D008954:Models, Biological; D009749:Nutrition Surveys; D013645:Tartrazine / Q000008:administration & dosage / Q000009:adverse effects; D014481:United States
D001391:Azo Compounds; D005505:Food Coloring Agents; C005915:Allura Red AC Dye; C005842:6-hydroxy-5-((p- sulfophenyl)azo)-2-naphthalenesulfonic acid disodium salt; D013645:Tartrazine
Dietary exposure; FD&C Blue No. 1; FD&C Blue No. 2; FD&C Green No. 3; FD&C Red No. 3; FD&C Red No. 40; FD&C Yellow No. 5; FD&C Yellow No. 6; food consumption