BfR proposes maximum levels for coumarin in food
| Main Author: | German Federal Institute for Risk Assessment |
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| Format: | Report |
| Terbitan: |
, 2007
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| Subjects: | |
| Online Access: |
https://zenodo.org/record/581146 |
Daftar Isi:
- Since 1988 there has been a statutory maximum level for coumarin in Europe of 2 milligrams per kilogram (mg/kg) food. Discussions are currently ongoing on the European level about which values should be laid down for coumarin in the forthcoming amendment to the flavourings legislation. The Federal Ministry of Food, Agriculture and Consumer Protection had asked BfR to submit corresponding proposals. Coumarin can harm the liver and higher levels trigger cancer in animal experiments. Hence a dose was established that can be ingested daily over a lifetime without any negative effects on health. This TDI value is 0.1 mg/kg body weight. Measurements by the regional health control bodies from 2006 had detected high levels of coumarin in many cinnamon-containing foods. In some cases they were far higher than the currently valid maximum level of 2 mg/kg food and were caused by the predominant use of Cassia cinnamon. An exposure assessment by BfR showed that consumers with a high level of consumption of cinnamon and cinnamon-containing foods exceed the safe coumarin dose based on the levels detected. Four action options (options A-D) were proposed which either envisaged the exclusive use of low-level coumarin Ceylon cinnamon (A), the laying down of a general maximum level for coumarin in cinnamon (B), the raising of the existing maximum level to 4 mg/kg food (C), or – option D – the laying down of maximum levels for individual food categories. In the case of options A-D the additional laying down of a maximum level for coumarin in cinnamon powder is recommended in order to protect those consumers who also use cinnamon directly as a spice. In principle, the Institute advises consumers to use Ceylon cinnamon with a low level of coumarin instead of Cassia cinnamon with a higher cinnamon content. Hence, the Institute welcomes efforts to introduce corresponding labelling of the spice, cinnamon.
- DE; de; efsa-focal-point@bfr.bund.de