Stellungnahme zu Acetaldehyd als Aromastoff: Aspekte der Risikobewertung

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

Jan G. Hengstler, Matthias Baum, Alexander T. Cartus, Patrick Diel, Gerhard Eisenbrand, Karl Heinz Engel, Barbara Engeli, Bernd Epe, Tilman Grune, Sabine Guth, Dirk Haller, Volker Heinz, Michael Hellwig, Thomas Henle, Hans Ulrich Humpf, Henry Jäger, Hans Georg Joost, Sabine E. Kulling, Dirk W. Lachenmeier, Alfonso LampenMarcel Leist, Angela Mally, Doris Marko, Ute Nöthlings, Elke Röhrdanz, Angelika Roth, Joachim Spranger, Richard Stadler, Pablo Steinberg, Stefan Vieths, Wim Wätjen

Research output: Contribution to journalArticlepeer-review

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 contributionOpinion on acetaldehyde as a flavouring substance: Considerations for risk assessment
Original languageGerman
Pages (from-to)285-293
Number of pages9
JournalJournal fur Verbraucherschutz und Lebensmittelsicherheit
Volume17
Issue number3
DOIs
StatePublished - Sep 2022

Fingerprint

Dive into the research topics of 'Opinion on acetaldehyde as a flavouring substance: Considerations for risk assessment'. Together they form a unique fingerprint.

Cite this