Irish diet uses only 50 per cent of approved food additives
first national report, aimed at the food industry, on the exposure
of Irish consumers to food additives in their diet.
The first national report, aimed at the food industry, on the exposure of Irish consumers to food additives in their diet was published this week by the Food Safety Authority of Ireland (FSAI).
The report, entitled Legislation, intake and usage of food additives in Ireland ,clarifies all existing legislation governing this area and outlines the safety assessment process used by the EU to set the maximum usage levels for additives in food.
It provides a full list of E numbers and explains issues surrounding food additives including their function, use, possible implications for health and the legislation by which they are regulated.
All EU Member States are required to monitor additive intake in their population's diet to ensure that the intake is below acceptable daily intake (ADI), as set by the EU Scientific Committee on Food.
Food additives are substances added intentionally to foodstuffs to perform certain technological functions, e.g. to colour, sweeten or preserve food. Food additives, of which a total of 311 are approved, are authorised at EU level for all fifteen Member States, as well as for Norway and Iceland.
They may only be authorised if there is a technological need for their use, they do not mislead the consumer and provided they do not present a hazard to the health of the consumer. According to existing regulations the name of the additive or its E number must be listed on the food label.
The FSAI report also looked at the intake of additives in the Irish diet and found that of the 311 approved additives, only 162 were found in foods in the Irish diet.
Of the 162, only two groups of additives, sulphites and nitrites (both used as preservatives) presented intakes which could potentially exceed their ADIs and therefore are candidates for a more detailed assessment or revision in their condition of use.
These findings, the FSAI reports, are in line with other EU Member States' monitoring results and will be addressed at EU level. All the other additives were found to be consumed at levels below the safe daily intake levels.
Dr Wayne Anderson, Chief Specialist, Food Science, FSAI, hopes that the new report will help to dispel conflicting information on the use and safety of food additives and that it will provide a consistent approach to food additive usage across a wide spectrum of food industries.
" The intake study was carried out by the Irish Universities Nutrition Alliance (IUNA) using the North/South food consumption database. We plan to work with the food industry to agree best practice for the use of nitrite and sulphite to ensure that levels are maintained as low as possible, whilst ensuring the products remain safe."
" Manufacturers who use additives must label their products by either using the full additive name or its E number. Accurate information is a fundamental factor in providing safe food. This guide is a one-stop resource for all food businesses in Ireland, containing the relevant issues in relation to food additives and will be a complete resource to professionals in the food processing and manufacturing industry," he added.
Legislation, intake and usage of food additives in Ireland, written by the Food Additives, Chemical Contaminants and Residues Sub-committee of the FSAI is available from the Food Safety Information Centre.
