ALUMINIUM-CONTAINING FOOD ADDITIVES (addendum)

摘要

Aluminium can occur in food as a result of its natural occurrence in the environment, contamination from various sources, leaching from food contact materials and the use of aluminium-containing food additives. Various aluminium compounds were evaluated by the Committee at its thirteenth, twenty-first, twenty-sixth, twenty-ninth, thirtieth, thirty-third and sixty-seventh meetings (Annex 1, references 20, 44, 59, 70, 73, 83 and 184). At its thirteenth meeting, the Committee established an acceptable daily intake (ADI) "not specified" for sodium aluminosilicate and aluminium calcium silicate (Annex 1, reference 20). At its twenty-sixth meeting, the Committee established a temporary ADI of 0-0.6 mg/kg body weight (bw) for sodium aluminium phosphate (Annex 1, reference 59). At its thirtieth meeting, the Committee noted concerns about a lack of precise information on the aluminium content of the diet and a need for additional safety data. The Committee extended the temporary ADI of 0-0.6 mg/kg bw expressed as aluminium to all aluminium salts added to food and recommended that aluminium in all its forms should be reviewed at a future meeting (Annex 1, reference 73).