Stellungnahme zu Acetaldehyd als Aromastoff: Aspekte der Risikobewertung

Research output: Contribution to journalResearch articleContributedpeer-review

Contributors

  • Jan G. Hengstler - , Dortmund University of Technology (Author)
  • Matthias Baum - , Solenis Germany Industries GmbH (Author)
  • Alexander T. Cartus - , Chemservice S.A. (Author)
  • Patrick Diel - , German Sport University Cologne (Author)
  • Gerhard Eisenbrand - (Author)
  • Karl Heinz Engel - , Technical University of Munich (Author)
  • Barbara Engeli - , Federal Food Safety and Veterinary Office (Author)
  • Bernd Epe - , Johannes Gutenberg University Mainz (Author)
  • Tilman Grune - , German Institute of Human Nutrition Potsdam-Rehbruecke (Author)
  • Sabine Guth - , Dortmund University of Technology (Author)
  • Dirk Haller - , Technical University of Munich (Author)
  • Volker Heinz - , German Institute of Food Technology (DIL e.V.) (Author)
  • Michael Hellwig - , Chair of Special Food Chemistry, Technical University of Braunschweig (Author)
  • Thomas Henle - , Chair of Food Chemistry (Author)
  • Hans Ulrich Humpf - , University of Münster (Author)
  • Henry Jäger - , University of Natural Resources and Life Sciences, Vienna (Author)
  • Hans Georg Joost - , German Institute of Human Nutrition Potsdam-Rehbruecke (Author)
  • Sabine E. Kulling - , Max Rubner Institut (Author)
  • Dirk W. Lachenmeier - , Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe (Author)
  • Alfonso Lampen - , Federal Institute for Risk Assessment (Author)
  • Marcel Leist - , University of Konstanz (Author)
  • Angela Mally - , University of Würzburg (Author)
  • Doris Marko - , University of Vienna (Author)
  • Ute Nöthlings - , University of Bonn (Author)
  • Elke Röhrdanz - , Federal Institute for Drugs and Medical Devices (BfArM) (Author)
  • Angelika Roth - , Dortmund University of Technology (Author)
  • Joachim Spranger - , Charité – Universitätsmedizin Berlin (Author)
  • Richard Stadler - , Nestle (Author)
  • Pablo Steinberg - , Max Rubner Institut (Author)
  • Stefan Vieths - , Paul-Ehrlich-Institut (Author)
  • Wim Wätjen - , Martin Luther University Halle-Wittenberg (Author)

Abstract

Opinion on acetaldehyde as a flavouring substance: considerations for risk assessment Acetaldehyde occurs naturally in many foods and is also used as a flavouring due to its fruity aroma. The International Agency for Research on Cancer (IARC) classified acetaldehyde as possibly carcinogenic to humans and, in combination with oral intake via alcoholic beverages, as carcinogenic to humans. Therefore, the question arises whether the use of acetaldehyde as a flavouring agent is still justifiable. The Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG) reviewed the scientific basis for health risk assessment of the use of acetaldehyde as a flavouring substance and adopted an opinion. Based on the available data, it is at present not possible to conclude if acetaldehyde is genotoxic and mutagenic in vivo after oral exposure. There is also uncertainty regarding the contribution of acetaldehyde as a flavouring substance to the overall exposure to acetaldehyde. Therefore, a science-based assessment on health risk related to the use of acetaldehyde as a flavouring is not possible at present. Considering the genotoxic potential as well as numerous data gaps that need to be closed for a full risk assessment, the SKLM is concerned about the safety of acetaldehyde as a flavouring substance. For reasons of precautionary consumer protection, the SKLM considers that the use of acetaldehyde as a food additive should be re-evaluated.

Translated title of the contribution
Opinion on acetaldehyde as a flavouring substance
Considerations for risk assessment

Details

Original languageGerman
Pages (from-to)285-293
Number of pages9
Journal Journal of consumer protection and food safety = Journal für Verbraucherschutz und Lebensmittelsicherheit / Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL)
Volume17
Issue number3
Publication statusPublished - Sept 2022
Peer-reviewedYes

External IDs

Mendeley 611de99e-c21f-3a46-8796-bdf1e6175d87
ORCID /0000-0001-8528-6893/work/142256515

Keywords

Sustainable Development Goals

Keywords

  • Acetaldehyde, Exposure, Flavouring substance, Genotoxicity, Risk assessment, Acetaldehyde, Exposure, Flavouring substance, Genotoxicity, Risk assessment