ABSTRACT
Aim: The study was performed on the initiative of the Dutch Ministry of Health, Welfare and Sport (VWS) and the Federation of the Dutch Food and Grocery Industry (FNLI), in order to develop a risk-based monitoring system as requested in EU Regulations EU 1332/2008 (food enzymes), 1333/2008 (food additives) and 1334/2008 (flavorings). Approach and Results: The National Institute for Public Health and the Environment (RIVM) performed a study in which the total dietary exposure to E150a, E150b, E150c and E150d was estimated by applying use levels provided by the food industry. Previously, exposure to E150 was estimated using maximum use levels linked to aggregated food categories (e.g. all beers, including blond beer, were assumed to contain the maximum reported use level of dark beer), which results in overestimates of exposure. Collection of use levels of foods present on the Dutch market allows refined linkage of these concentrations to foods on the food group level (e.g. use levels of kidney bean soup were linked to the consumption of ‘legume soup’ instead of to all foods belonging to the food category ‘soups and broths’) or even on food level (e.g. use levels of ‘speculaas’ were linked to the consumption of this food instead of all foods belonging to the food category ‘fine bakery wares’). When refining the exposure assessment in this way using food consumption data from the Dutch National Food Consumption Survey (DNFCS) 2007-2010, a lower and more realistic exposure estimate for E150 was obtained for the adult population aged 17-30 years compared with a recent EFSA exposure assessment. For children aged 2-6 years (DNFCS-young children), the exposure estimate was comparable to that obtained by EFSA. Conclusion: The cooperation between risk managers, exposure assessors and the food industry results in a win-win-situation for all parties by 1) providing a cost-effective approach for risk managers, 2) providing exposure assessors a reliable and representative data set and 3) providing a realistic estimate, which is important for both the government and the industry. The monitoring system may be used to assess exposure levels of additives and flavorings in other European Member States. It is recommended to explore the use of the monitoring system in the other Member States. The complete report can be downloaded for free from: http://www.rivm.nl/en/Documents_and_publications/Scientific/Reports/2014/mei/Refined_exposure _assessment_of_E150_food_colours_with_use_levels_provided_by_the_industry?sp=cXVlcnk9KE UxNTApO0lOTElCUkFSWT10cnVlO1NJVEVMQU5HVUFHRT1lbjtzZWFyY2hiYXNlPTA7c2VhcmN ocmFuZ2U9NTA7c2VhcmNoZXhwcmVzc2lvbj1TSVRFTEFOR1VBR0UgQU5EIElOTElCUkFSWSB BTkQgU0lURUxBTkdVQUdFO3NvcnRmaWVsZD1wdWJsaXNoZGF0ZTtzb3J0cmV2ZXJzZWQ9d HJ1ZTs=&query=E150&pagenr=1&result=rivmp%3A247860 Full report is also available as ‘Supplementary File’.
ABSTRACT
Background and Aim: The Dutch national food composition database (NEVO database) is used for all food and nutrition related work in the Netherlands. The database is managed at the National Institute for Public Health and the Environment. Recently the updated version of NEVO online 2013 was launched. NEVO online now contains food composition data on nearly 2200 foods and 130 nutrients, including individual fatty acids. The data can be searched both in English and Dutch. Background documents are also available in English. The NEVO online dataset can be downloaded directly from the website. Approach: NEVO online contains data on foods frequently consumed and contributing significantly to energy and nutrient intake in the Netherlands. All published values from NEVO come with a reference specifying the source of the value. After publication of the previous version of NEVO online (2011), the information in the database was completed and/or revised for a large number of foods. The changes and additions pertain in particular to the addition or removal of foods and to the update of nutrient data. NEVO online provides data on energy and macronutrients (protein, fat plus SFA, MUFA, PUFA, TFA and individual fatty acids, carbohydrates plus mono- di- and polysaccharides, dietary fibre, water, alcohol), minerals and trace elements (Na, K, Ca, P, Mg, Fe, Cu, Se, Zn, I and ash), water soluble vitamins (B1, B2, B6, B12, niacin, folate, dietary folate equivalents, folic acid and C) and fat soluble vitamins (RAE, RE, retinol, carotenoids, E, tocopherols, D, K total, K1 and K2). Results: Vitamin K content is new in 2013 and is now available for the food groups vegetables, fruit, legumes and dairy products. In the update special attention is paid to values for sodium and iodine. New analytical values for sodium became available for bread measured by the Dutch Bread association NBC (2012), cheese measured by the Dutch Dairy association NZO (between 2010 and 2012) and a broad range of other foods measured by the Dutch Food Safety Authority (2012). For milk new analytical values are included on macronutrients, fatty acids and minerals obtained through an extensive sampling protocol from Wageningen University (2007-2012). Special attention is also given to update the composition of gluten free food items and of margarine, low fat margarine and cooking fat. Additionally a large number of manufacturers provided new data on the composition of their foods, through the collaboration with the Dutch Nutrition Centre. Averaged foods are recalculated based on intake data from the most recent Dutch National Food Consumption survey 2007-2010. Access to NEVO Data: This publication links to the searchable NEVO online website as well as to the full report with background information on the procedures of data collection and compilation. The report includes details to identify the components in NEVO online and provides links to tables on the NEVO website (e.g. NEVO food group classification, recipes in NEVO, reference list). The complete report can be downloaded for free from http://www.rivm.nl/en/Documents_and_publications/Scientific/Tables_graphs/NEVO/NEVO _online_2013_background_information Full report is also available as ‘Supplementary File’. Additional Information: NEVO website: http://www.rivm.nl/en/Topics/D/Dutch_Food_Composition_Database/Introduction NEVO online searchable website: http://nevo-online.rivm.nl/ Downloading NEVO dataset: http://www.rivm.nl/en/Topics/D/Dutch_Food_Composition_Database/Access_NEVO_data/ Request_dataset