日本人のB群(食品の常成分としても存在する化合物)食品添加物の一日摂取量調査研究[1995〜1996年度の調査結果]

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Safe ranges for intake of food additives are expressed as ADIs (acceptable daily intake, in unites of mg of additive/day/kg of body weight). An actual study of personal daily intakes of various types of food additives by Japanese people makes comparisons with the ADI possible, thus confirming whether intakes are within safe levels. Food additives in Japan are conveniently classified into two groups. Group A includes synthetic substances which do not naturally occur in food. On the other hand, Group B additives are naturally-occurring and nature-identical substances which may be contained in food as an ingredient. In the course of our survey of the daily intakes of food additives since 1976, the authors have studied the daily intake of Group B food additives in Fiscal year 1995-1996 in Japan. Table 1 shows the results of the present study. The total daily intake of 160 subject compounds among 56 Group B substances by Japanese people amounted to 16128.6 mg/day, slightly decreasing compared with that of 10 years before. About fifty-seven percent of the total intake came from processed foods and the rest from fresh foods. The highest three additives taken from processed foods were D-sorbitol, glutamic acid and glycerol, on the other hand, those from fresh foods were citric acid, D-sorbitol and malic acid. Intake of substances of Group B additives was high in group 1 (seasonings and beverages) among processed foods, while group 7 (fruits, vegetables, mushrooms and seaweeds) was found to be highest source among fresh foods. In the present study, no significant different intake pattern was found among regions of western, central and eastern Japan. Furthermore, it was demonstrated that daily intakes of 12 substances in the Group B additives filled reasonably the dietary recommendations for Japanese people. In the substances of Group B compounds, especially in those specified the ADI, it was noticeable that the intake of nitric acid extended to 125.4% of the ADI. However, it was clearly suggested that most of the substance was taken from fresh foods as naturally occurring ingredient.
日本食品化学学会の論文
1998-11-30

日本人のB群(食品の常成分としても存在する化合物)食品添加物の一日摂取量調査研究[1995〜1996年度の調査結果]

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