Lesson 4-Food Standards, Regulations & Guides-Food Additives-23

pdf

School

University of British Columbia *

*We aren’t endorsed by this school

Course

200

Subject

Health Science

Date

Oct 30, 2023

Type

pdf

Pages

93

Uploaded by ecorielchan

Report
Lesson 4 Food Standards, Regulations & Guides-Food Additives
Additional Readings • Kroger et al. 2006 article ( re: Aspartame ) Pages 37-39 • Health Canada website: “ Aspartame ” • Hotchkiss and Cassens (Nitrate, nitrite & Nitroso compounds in foods) Additional resources • Food Additive Dictionary • Provided links throughout the lesson 4
Lesson objectives ▪ discuss how regulations are established, to ensure the quality and safety of the Canadian food supply ▪ identify which governmental agencies are responsible for regulating the safety and quality of the food supply ▪ define what a food additive is ▪ interpret the function of food additives that are listed on the labels of ingredients of food you consume ▪ explain the basis upon which safety of food additives is determined; and ▪ articulate your set of values as they pertain to the use of food additives in foods ▪ compare and contrast the definition of a food additive in Canada and United States ▪ demonstrate the ability to do research and extract information about the Canadian food acts and regulations
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Food Standards, Regulations & Guides, Food Additives Government agencies & their regulatory functions ◦ Food Standards, Grades Food Additives ◦ Function ◦ Safety
Food Standards, Regulations … WHY do we need food standards, regulations and grades? To ensure safety and quality
“Government responsibility for food safety and nutrition is shared among federal, provincial, and territorial governments Food Standards, Regulations …
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Food Standards, Regulations … Various levels of government: Federal: - Health Canada ( HC ) Health Products and Food Branch ( HPFB ) - Canadian Food Inspection Agency ( CFIA ) - Innovation, Science and Economic Development Canada Measurement Canada Provincial: BC Ministry of Health Municipal: Public Health Inspectors WHO is responsible?
See Table 4.1
What are they responsible for? Federal ◼ HPFB of Health Canada – Establishing regulations, policies & standards for safety & nutritional quality of food ◼ regulations (food & drug, food additives), standards of identity and composition for foods ◼ CFIA – Enforces regulations set by Health Canada ◼ inspection of food (processing plants, animal and plant health) ◼ administers and enforces non-health and safety- related policies and regulations ◼ Share labelling regulation responsibility with Health Canada
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
What are they responsible for? Federal cont ….. Innovation, Science and Economic Development Canada ◦ Measurement Canada -accuracy in the selling of measured goods, ◦ developing and enforcing the laws related to measurement accuracy, ◦ approving and inspecting measuring devices and investigating complaints of suspected inaccurate measurement
What are they responsible for? Provincial Food produced & sold exclusively within borders Public Health Inspectors
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Where are the specific regulations found? Safe Food for Canadian Regulation https://laws-lois.justice.gc.ca/eng/regulations/SOR- 2018-108/index.html
more detailed look at some examples of specific regulations 1. Food and Drugs Act of Canada the foundation of consumer protection laws (see Box 4.1 ) includes standards of food identity and composition (Box 4.2)
Examples of specific regulations – (1) standards of identity and composition standards of identity ◼ States what the food shall be ◼ defines or identifies the food or ingredient composition standards ◼ lists specific amounts of mandatory and permitted ingredients There are stds. of ID & Comps. for > 500 foods
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Standards of food identity and composition… There are 28 Divisions in Part B of the F&D Act: E.g. ◦ Division 2 : Alcoholic beverages ◦ Division 4 : Cocoa and Chocolate products ◦ Division 5 : Coffee ◦ Division 8 : Dairy products ◦ Division 16 : Food additives http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/index.html Visit one of these 28 Divisions Look for Stds. of I.D. and Composition
http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/index.html
http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/index.html
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Food labelling for industry http://www.inspection.gc.ca/food/labelling/food-labelling-for- industry/eng/1383607266489/1383607344939
Core Mandatory Labelling Requirement Bilingual Labelling Common Name Date Markings and storage instruction Nutrition Labelling List of Ingredients and Allergens Name and Principal Place of Business Net Quantity Legibility and Location Irradiated Foods Country of Origin Sweeteners Food Additives Fortification Grades Standard of Identity
French and English! common name of the food net quantity 540 mL Identity and Principal Place of Business Campbell Soup Co. Ltd. 60 Birmngham St. Toronto, ON 1-800-410-7687 Legibility and location of the info
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
storage instructions: “ Refrigerate unused portions immediately ” Best before or durable life date/ date marking for food with shelf life of 90 days or less Calories and key nutrients https://inspection.canada.ca/food- labels/labelling/industry/nutrition- labelling/eng/1386881685057/1386881685870
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Labelling-Nutrition fact table Gram or mg per serving and %Daily Value Serving size Energy Fat ◦ Saturated ◦ Trans Fatty Acids ◦ Cholestrol Sodium Potassium Carbohydrates ◦ Dietary Fibre ◦ Sugars Protein Vitamins and Mineral Nutrients ◦ Calcium ◦ Iron
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Example
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
List of ingredients (↓ order proportion): Water, mushrooms, canola oil, cream, enriched wheat flour, salt, M-corn starch, SPI, M-milk ingred., spice, colour Food specific: e.g % milk fat in dairy,
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Labelling-Country of Origin wine and brandy dairy products honey fish and fish products fresh fruits and vegetables shelled egg processed egg meat products maple products processed fruit and vegetable products
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Labelling-Sweeteners Aspartame, Sucralose, Acesulfame-potassium and/or Neotame Labelling Polydextrose Labelling Requirements Sugar Alcohols Labelling Requirements
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Labelling (continue…) Food Additives, Grades Fortification https://www.inspection.gc.ca/food-label- requirements/labelling/industry/nutrient- content/reference- information/eng/1389908857542/13899088962 54?chap=1 Standard of Identity
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
https://www.inspection.gc.ca/food-label- requirements/labelling/industry/nutrient-content/reference- information/eng/1389908857542/1389908896254?chap=1
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
https://www.inspection.gc.ca/food-label- requirements/labelling/industry/nutrient-content/reference- information/eng/1389908857542/1389908896254?chap=1
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Nutrient Content & Diet-related health claims ❑ Disease Reduction claims and Therapeutic claims ❑ Function claims ❑ Nutrients function claims ❑ Probiotic claims ❑ General Health claims http://www.inspection.gc.ca/food/labelling/food-labelling-for- industry/health-claims/eng/1392834838383/1392834887794 only for natural health product
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Acceptable disease reduction claims 1) Disease Risk Reduction Claims with Respect to Sodium and Potassium 2) Disease Risk Reduction Claims with Respect to Calcium and Vitamin D 3) Disease Risk Reduction Claims with Respect to Saturated and Trans Fats 4) Disease Risk Reduction Claims with Respect to Cancer Risk Reduction 4.1) Disease Risk Reduction Claims with Respect to Heart Disease Risk Reduction 5) Disease Risk Reduction Claims with Respect to Dental Caries
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Disease reduction claims ❑ a healthy diet low in sodium and high in potassium may reduce risk of high blood pressure; ❑ a healthy diet with adequate calcium and vitamin D and reduced risk of osteoporosis; ❑ a healthy diet low in saturated and trans fat and reduced risk of heart disease; ❑ a healthy diet rich in vegetables and fruit and reduced risk of some types of cancers; ❑ a healthy diet rich in a variety of vegetables and fruit may help reduce the risk of heart disease ❑ non-fermentable carbohydrates in gums and hard candies and reduction in dental caries
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Disease reduction claims The regulations exclude certain foods from the disease reduction claims ‘( e.g jams and jellies, olives, from fruit and vegetables ) It needs to be considered nutritionally solid (e.g for saturated fat and trans fat claim, the product needs to be providing at least10% of the weighted recommended nutrient intake of a vitamin or mineral.) The claim may accompany the following statement: (The food name) is a good source/high in/excellent source of (specific nutrient)
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Health claims: what they mean https://www.canada.ca/en/health-canada/services/understanding- food-labels/health-claims-what-they-mean.html
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Is this claim allowed in Canada?
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Clarification http://www.inspection.gc.ca/english/fssa/labeti/guide/ch8e.shtml http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/health- claims/eng/1392834838383/1392834887794?chap=7#s13c7 A healthy diet low in saturated and trans-fats may reduces risk of heart disease
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Danone to settle lawsuit over Activia yogurt, DanActive health claims (2012) Read more: http://www.ctvnews.ca/health/danone-to-settle-lawsuit-over-activia- yogurt-danactive-health-claims-1.971371#ixzz284UbDDkC Case study- Danone
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Labeling modernization New nutrition labelling rules (December 14, 2021) consumers want to know more about the ingredients in food, and in the simplest terms possible. Collective names like “natural flavour” or “colour” Ingredients like glucose syrups, sugars and other similar sweeteners may end up having to be grouped together, resulting in their appearance higher up in the list of ingredients .
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Nutrient Content & Diet-related health claims- Fat content Food labelled as “ fat-free ” or “ light ” or other similar phrase… Lean vs regular beef patties https://inspection.canada.ca/food-labels/labelling/industry/nutrient- content/specific-claim-requirements/eng/1627085614476/1627085788924#a4
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Food Grades
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
A more detailed look at some examples of specific regulations 1. Eggs 2. Fish 3. Fresh Fruits or Vegetables 4. Processed Fruit or Vegetable Products 5. Honey 6. Maple Syrup 7. Livestock Carcasses 8. Poultry Carcasses
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Canada ’ s Food Grades-Example Processed fruits and vegetables Processed fruits and vegetables are graded on: ◦ Flavour and aroma ◦ Colour ◦ Tenderness and maturity ◦ Uniformity of size and shape ◦ Consistency of texture ◦ Appearance of the liquid medium (e.g. syrup) ◦ Freedom of defects and foreign material
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Can you see the difference?
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
can you see any difference(s) ? colour and uniformity
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Canada ’ s Food Grades-Example Beef Canada A, AA, AAA, Canada Prime Must comply with certain maturity level, well-muscled; marbling * Canada B Canada D Reserved for mature cows (meat destined for further processing: canned, stews, soups, etc.) lower price
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
marbling slightly abundant small amount slight amount trace
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Watch the video
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Canada ’ s Food Grades-Example Eggs Grades ◦ Canada A ◦ Canada B ◦ Canada C ◦ Canada Nest Run ◦ weight, cleanliness, soundness and shape of shell, shape and position of yolk in the egg during “ candling ” , size of air cell (small = fresh), abnormalities (eg blood spots) lower price This Photo by Unknown Author is licensed under CC BY-SA-NC
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Notes from the video Grades names specification and destination Candling
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Food & Drugs Act/ Food & Drug Regulations apply to food and drugs. What if it ’ s neither food nor drug? Natural Health Products (NHP) ◦ new Directorate (1999) within Health Canada ◦ NHP - “ medicinal ingredient ” Changed to Natural and Non-prescription Health Product Directorate (NNHP) in 2014 ◦ vitamins, minerals, homeopathic preps, probiotics, botanicals, … ◦ safety, quality, efficacy, administration dose and route, health claims Lesson 13
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
What about the international scene? Codex Alimentarius Commission http://www.fao.org/fao-who- codexalimentarius/en/ ◦ 1963 by the WHO and FAO of the United Nations ◦ international food standards countries, including Canada) ◦ 188 member countries
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Food Additives
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Food Additives Canadian definition “A food additive is any chemical substance that is added to food during preparation or storage and either becomes a part of the food or affects its characteristics for the purpose of achieving a particular technical effect.”
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
The definition, does not include ▪ food ingredients such as salt, sugar and starch; ▪ vitamins, minerals, amino acids; ▪ spices, seasonings, flavouring preparations; ▪ agricultural chemicals * ; ▪ veterinary drugs * ; ▪ or food packaging materials * * In the US the above are included as additives ( indirect food additives ) In Canada these are contaminants and a maximum level is set for them # additives permitted: ◼ in Canada ~400 • in the US > 3000
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Food Additives Is MSG a food additive? See the links below http://www.hc-sc.gc.ca/fn-an/securit/addit/index-eng.php http://www.hc-sc.gc.ca/fn-an/securit/addit/list/index-eng.php What about MSG? http://www.hc-sc.gc.ca/fn-an/securit/addit/msg_qa-qr-eng.php http://www.hc-sc.gc.ca/fn-an/securit/addit/diction/dict_food- alim_add-eng.php food packaging components *
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
What Food Additives are approved? Guidelines for use of food additives in Canada : 1. safe for continued use 2. must not lead to deception 3. results in an advantage to the consumer by improving or maintaining the nutritive value, quantity, quality or acceptability of the food permission will not be given if the food additive does not provide and advantage even if it is proven to be safe
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
What Food Additives are approved? 15 categories , based on their function note that “ Preservatives ” are one of the 15 tables see Table in Lesson 4 & “ Food Additive Dictionary ” And justice Canada website on Food and Drug Act http://www.hc-sc.gc.ca/fn-an/securit/addit/list/index-eng.php https://www.canada.ca/en/health-canada/services/food-nutrition/food- safety/food-additives/dictionary.html
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
http://www.hc-sc.gc.ca/fn-an/securit/addit/list/index-eng.php
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
https://www.canada.ca/en/health-canada/services/food-nutrition/food- safety/food-additives/dictionary.html
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
https://www.canada.ca/en/health-canada/services/food-nutrition/food- safety/food-additives/dictionary.html
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
http://www.hc-sc.gc.ca/fn-an/securit/addit/list/index-eng.php
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
http://www.hc-sc.gc.ca/fn-an/securit/addit/list/index-eng.php
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
How are food additives approved? ( “ The food additive approval process ” ) Read the approval process Fig 4.3 – the decision making process
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
How are food additives approved? ( “ The food additive approval process ” ) 1 . Submit applications to Health Canada ◼ contain specific information on the additive, amount and purpose of use, methods for analysis, safety tests, sample etc. 2. Health Canada solicits comments ◼ from interested parties through an information letter 3. Panel of HC and outside experts weigh the risks and benefits ◼ accept or reject the application
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
How are the acceptable levels of food additives decided? animal studies: ◼ No Observed Adverse Effect Level (NOAEL) = highest level tested which caused no harmful effects in test animals humans: ◼ no effect level = animal NOAEL ÷ safety factor (100 or 1000) → Acceptable Daily Intake (ADI) – daily dose which over an entire lifetime appears to be “ without appreciable risk ” → take into account the Probable Daily Intake (based on food consumption estimates) Only approve if PDI < ADI
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
No effect level ÷ safety factor = ADI
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
How are the permissible or acceptable levels of food additives decided? animal studies: ◼ No Observed Adverse Effect Level (NOAEL) = highest level tested which caused no harmful effects in test animals humans: ◼ no effect level = animal NOAEL ÷ safety factor (100 or 1000) ▪ Acceptable Daily Intake (ADI) – daily dose which over an entire lifetime appears to be “ without appreciable risk ” ◼ estimate the Probable Daily Intake (PDI) based on food consumption estimates
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
How are the permissible or acceptable levels of food additives decided ? Only approved if PDI < ADI and there is a justified need ( function ) for that addit ive According to FAO: ❖ Maintain nutritional quality ❖ Enhance stability/shelf life ❖ Make the food attractive without deception ❖ Essential aid to food processing
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
RISK-BENEFIT ANALYSIS OF FOOD ADDITIVES
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Example 1: Aspartame 1) Food Additive 2) Classified as: Sweetener (see definition!) 3) ADI= 40 mg/kg bw
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Aspartame Benefits: Sweetener for: ◼ Lower caloric content in diet- why? ◼ Diabetics- why? ◼ reducing dental caries- why? Risks: any evidence of harm to our health?
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Aspartame metabolized to ◼ aspartic acid, phenylalanine = amino acids naturally occurring in proteins ◼ methanol – toxic at high doses , formed in other foods too ◼ Pectin of fruits & veg., juices ▪ 1 cup tomato juice = 6x more methanol > 1 cup diet pop ◼ Metabolic pathways – excreted ◼ no effect observed at doses equivalent to 50 12-oz cans of beverage!
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Aspartame Other… ◼ Long-term storage or high temp: DKP (diketopiperazine) ◼ not a common food ingredient ◼ will cause loss of sweetness intensity ◼ no evidence of carcinogenicity (?)
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Health Canada ◼ Evaluated toxicological tests in Lab animals ◼ Continue examining results of clinical studies (humans) ◼ No evidence to pose a health hazard to consumers ◼ ADI: 40 mg/kg b.w. Joint Expert Committee on Food Additives – (JECFA) UN/FAO World Health Organization Scientific Committee for Food of the EC Risk/benefit analysis for Aspartame safe
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Aspartame No evidence of harm to our health Except: ▪ metabolic disorder phenylketonuria (PKU) ▪ inability to metabolize phenylalanine ▪ Mandatory labeling specific for Aspartame
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Aspartame - Labeling requirement Label requires ❖ statement of ❖ "contains Aspartame" or ❖ “sweetened by Aspartame“, individually or in with other sweeteners ❖ list aspartame in the list of ingredients ❖ The aspartame content (mg per serving size) ❖ stating " Aspartame contains phenylalanine”
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Aspartame Consideration for minimizing risk 1. Customize labelling requirements 2. Continue research for possible harm 3. Encouragement for alternatives/potentiators
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Aspartame - Outcome Benefits outweigh the risks Complies with food additive regulations Therefore approved as food additive
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Aspartame - Outcome … Aspartame – Sweetener (Sw) Permitted at specific levels of use in: Beverages, breakfast cereals, Desserts, yogurt, spreads,…
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Example 2: Nitrites Recommended Reading: “ Nitrate, Nitrite & Nitroso compounds in foods ”
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Nitrites Benefits !
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Nitrites Benefits ✓ . ✓ . ✓ . Risk
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Nitrites Benefits: ◼ Antimicrobial (most important) (against Clostridium botulinum – botulism) ◼ Enhanced colour, flavour, texture Risks: ◼ production of nitrosamines (carcinogenic) , BUT !
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Nitrates (NO 3 - ) Nitrites ( NO 2 - ) + Amines → Nitrosamines (nitroso compounds) Note: Cured meats are not the major sources of nitrates (NO 3 ) and nitrites (NO 2 ) take a look at: Concentrations of nitrosamines, nitrite and nitrate in foods from total diet study 2001 (Health Canada) Http://www.hc-sc.gc.ca/fn-an/surveill/total- diet/concentration/nitrosamine_conc_ottawa2000- eng.php
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Nitrites ◼ cured meats - minor contribution to our total nitrites ◼ tobacco products, beer, fried bacon – much higher ◼ intrinsic production via nitrates → nitrites in our saliva
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Nitrites - Outcome ◼ Nitrates ( NO 3 ) – naturally in vegetables; also in our saliva; ◼ Vegetables: 86 %; cured meat: 9 % ; other foods: 5% ◼ Nitrites ( NO 2 ) – converted from nitrates in our saliva ◼ saliva: 77 %; cured meat: 21 %; other foods: 2%
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Table 3 in Reading: estimated relative exposure to nitrosamines (micrograms per person/d): cigarette smoking (17) > beer (0.3-0.97) > automobile interiors > cosmetics > cooked bacon (0.17) > Scotch whiskey Risk/benefit analysis for Nitrites - Outcome
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Nitrites - Outcome How important are cured meats in contributing to nitrosamine exposure ? Not all nitrosamines are carcinogenic Cured meats -relatively minor contribution, BUT should still try to minimize nitrosamines in them: ◦ Ascorbic acid , Na-erythorbate (isoascorbate), tocopherol (Vit E) ◦ Lactic acid cultures + fermentable sugar ( → acidic pH) to control C. botulinum
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Nitrites - Outcome Benefits outweighs the risks Complies with food additive regulations Therefore approved as food additive No other product as effective against Clostridium botulinum
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Nitrites - Consideration for minimizing risk 1. Continue research for possible alternatives/potentiators 2. Upper limit has been established 3. Educate consumers
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Risk/benefit analysis for Nitrites - Outcome … Nitrites – preservative (P) Permitted at specific levels of use in: dry sausage, preserved meat products, ripened cheese, side bacon, pumping pickle, cover pickle, dry cure
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Terms to remember Health Canada Canadian Food Inspection Agency Food and Drugs Act and Regulations Standards of identity and composition Food Grades No Adverse Effect Level (NAOEL) Acceptable Daily Intake (ADI) Probable Daily Intake (PDI) Diketopiperazine (DKP) Phenylketonuria (PKU) Clostridium botulinum Nitrosamines
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help

Related Documents

Public Health Chapter 9.docx
5992289.pptx
Public Health Chapter 6.docx
Lesson 2-fats-water-23-1.pdf
Lab 1.pdf
Lesson 3-Fat and sugar substitutes-Sensory-23.pdf
Lesson 5- Rationale for Food Preservation-23-2.pdf
Lesson 12-Part 2-1.pdf
Lesson 10-Preservation by ionizing energy.pdf
Lesson 2-Dispersions-Carbs-23.pdf
Lesson 11.pdf
Lesson 8-.pdf

Browse Popular Homework Q&A

Q: A chiasma (plural = chiasmata) is (check all that apply): a physical connection between linked genes…
Q: Q4. How much caffeine in milligrams (mg) is found in 300 mL 0.5 M solution?
Q: Regarding the cardiac cycle at resting HR, when in the cycle does ventricular filling occur? How…
Q: QUESTION 3 A bank reconciliation should be prepared periodically because O a. the company's records…
Q: There are two ways to cancel tasks and free up resources:
Q: Identify which of the following pairs of amino acid residues can have hydrogen bonding between…
Q: Relative Transmittance 1 0.8 0.6- 0.4 0.2 3000 2000 Wavenumber (cm-1) 1000
Q: 2. a) The following reaction was performed using 2.0 g of the alkene and 2.0 mL of Br2 (MW 159.81,…
Q: 1. What is the superhelical density (o) of a closed-circular DNA with a length of 4,200 bp and a…
Q: Winning team data were collected for teams in different sports, with the results given in the…
Q: Energy Electric reported net income totaling $106,000. Depreciation expense for the year  was…
Q: 64 Find the sum of the series 9 + 12 + 16 + + 2621 218
Q: Solve the equation. Write the solution set with the exact values given in terms of common or natural…
Q: Can you answer the questions and explain how you find the answer
Q: Find the zeros of the function and state the multiplicities. z (x) = x' +3x-25x-75 If there is more…
Q: Expand the expression using the Binomial Theorem. 17) (4x + 3)5
Q: [Review Topics] [References] Draw structural formulas for the diene and dienophile that combine in a…
Q: Given f(x)=-7x+9, find and simplify the difference quotient  f(a+h)-f(a)/h, h cannot equal 0  a.9h…
Q: In 10 20) A 15 Newton force is applied to a mass M that is adjacent to a wall, as shown. If the mass…
Q: For the following reaction: a. Propose a mechanism b. Explain why 2 products are formed c. Explain…
Q: They are proton donors They can donate an electron pair to form covalent bonds. Some are strong…
Q: olve for x. Each figure is a trapezoid. W. C 62 17x-9 T B U
Q: what is the major product of the following reaction? Br NaOCH strong base A 8. C. OCH₁ D. OCH₂ E. No…
Q: For a binomial with n=10, p=.5, what does Tchebychev say about the probability X=0 or 10
Q: You are a field biologist studying 14 species of rodent that are found on both sides of the Grand…