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. 2016 May;33(5):782-97.
doi: 10.1080/19440049.2016.1179536. Epub 2016 May 10.

Exposure estimate for FD&C colour additives for the US population

Diana L Doell  1 , Daniel E Folmer  1 , Hyoung S Lee  1 , Kyla M Butts  1 , Susan E Carberry  1
Affiliations

Exposure estimate for FD&C colour additives for the US population

Diana L Doell et al. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016 May.

Abstract

Dietary exposures to the seven food, drug, and cosmetic (FD&C) colour additives that are approved for general use in food in the United States were estimated for the US population (aged 2 years and older), children (aged 2-5 years) and teenage boys (aged 13-18 years) based on analytical levels of the FD&C colour additives in foods. Approximately 600 foods were chosen for analysis, based on a survey of product labels, for the levels of FD&C colour additives. Dietary exposure was estimated using both 2-day food consumption data from the combined 2007-10 National Health and Nutrition Examination Survey (NHANES) and 10-14-day food consumption data from the 2007-10 NPD Group, Inc. National Eating Trends - Nutrient Intake Database (NPD NET-NID). Dietary exposure was estimated at the mean and 90th percentile using three different exposure scenarios: low exposure, average exposure and high exposure, to account for the range in the amount of each FD&C colour additive for a given food. For all populations and all exposure scenarios, the highest cumulative eaters-only exposures in food were determined for FD&C Red No. 40, FD&C Yellow No. 5 and FD&C Yellow No. 6. In addition, the eaters-only exposure was estimated for individual food categories in order to determine which food categories contributed the most to the exposure for each FD&C colour additive. Breakfast Cereal, Juice Drinks, Soft Drinks, and Frozen Dairy Desserts/Sherbet (also referred to as Ice Cream, Frozen Yogurt, Sherbet (including Bars, Sticks, Sandwiches)) were the major contributing food categories to exposure for multiple FD&C colour additives for all three populations.

Keywords: Dietary exposure; FD&C Blue No. 1; FD&C Blue No. 2; FD&C Green No. 3; FD&C Red No. 3; FD&C Red No. 40; FD&C Yellow No. 5; FD&C Yellow No. 6; food consumption.

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Conflict of interest statement

Disclosure statement

No potential conflict of interest was reported by the authors.

Figures

Figure 1
Figure 1
Major contributors to exposure to FD&C Blue No. 1 based on the 2-day mean average-exposure scenario.
Figure 2
Figure 2
Major contributors to exposure to FD&C Blue No. 2 based on the 2-day mean average-exposure scenario.
Figure 3
Figure 3
Major contributors to exposure to FD&C Green No. 3 based on the 2-day mean average-exposure scenario.
Figure 4
Figure 4
Major contributors to exposure to FD&C Red No. 3 based on the 2-day mean average-exposure scenario.
Figure 5
Figure 5
Major contributors to exposure to FD&C Red No. 40 based on the 2-day mean average-exposure scenario.
Figure 6
Figure 6
Major contributors to exposure to FD&C Yellow No. 5 based on the 2-day mean average-exposure scenario.
Figure 7
Figure 7
Major contributors to exposure to FD&C Yellow No. 6 based on the 2-day mean average-exposure scenario.
See this image and copyright information in PMC

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MeSH terms

Substances