JECFA reaffirms safety of titanium dioxide and clears 21 flavoring agents
The Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA) recently concluded its 97th meeting in Rome, where it addressed the safety of some food additives and flavoring agents. The committee not only reaffirmed its opinion about the safety of titanium dioxide but also dismissed safety concerns associated with 21 flavoring agents, paving the way for their acceptance.
Titanium dioxide, a widely used white food coloring agent found in various products including bakery decorations and chewing gum, has been a subject of controversy. Despite concerns and regulatory actions in California and the EU, JECFA maintained its previous "not specified" acceptable daily intake (ADI) for titanium dioxide.
The committee conducted extensive toxicological studies and found that the poor absorption of titanium dioxide in the gastrointestinal tract of mice and rats did not result in any adverse effects in short-term studies. The safety assessment, based on no observed adverse effect levels (NOAELs) of 15 000 mg/kg BW per day for mice and 5 000 mg/kg BW per day for rats, confirmed the compound's safety. JECFA also highlighted the lack of carcinogenicity in two-year studies in rodents and low oral bioavailability based on human studies and postmortem analyses. With a maximum 95th percentile exposure of 10 mg/kg BW per day, JECFA reaffirmed the "not specified" ADI established during its 13th meeting.
In addition to the assessment of titanium dioxide, JECFA evaluated 21 flavoring agents across three classes and concluded that they pose no safety concerns. These flavoring agents, such as (±)-6-Methoxy-2,6-dimethylheptanal, Ethyl 5-formyloxydecanoate, and a mixture of ricinoleic acid, linoleic acid, and oleic acid, received the "no safety concern" designation based on current dietary exposure estimates. The evaluation also included various aldehydes and acids. However, JECFA deferred the assessment of some flavoring agents pending additional information and emphasized the importance of complete data submissions from sponsors for rigorous safety assessment.
The recent meeting of JECFA underscores the importance of continually evaluating the safety of food additives and flavoring agents, ensuring that consumers can have confidence in the products they consume.
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