Re-evaluation of lecithins (E 322) as a food additive
EFSA Journal. European Food Safety Authority
|July 7, 2020
Summary
Lecithins (E 322) are safe as a food additive for all age groups, including infants and those with special medical needs. No numerical ADI is needed, and choline exposure from lecithins poses no safety concern.
Area of Science:
- Food Additive Safety
- Nutritional Science
- Risk Assessment
Background:
- Lecithins (E 322) are authorized food additives in the EU, previously evaluated in 1973 and 1982.
- Phosphatidylcholine, a component of lecithins, is metabolized to choline in the body.
- This re-evaluation follows the framework for assessing food additives under Commission Regulation (EU) No 257/2010.
Purpose of the Study:
- To re-evaluate the safety of lecithins (E 322) as a food additive.
- To assess potential safety concerns related to choline exposure from lecithins.
- To determine safety for various population groups, including infants and those with special dietary needs.
Main Methods:
- Utilized a conceptual framework for risk assessment of food additives.
- Conducted a refined exposure assessment for the reported uses of lecithins (E 322).
- Evaluated safety concerning choline intake from lecithins at industry-reported use levels.
Main Results:
- The Panel concluded no numerical Acceptable Daily Intake (ADI) is necessary for lecithins (E 322).
- No safety concerns were identified for the general population (over 1 year) regarding lecithins and choline exposure.
- Safety was confirmed for infants (12 weeks to 11 months) and children consuming foods for special medical purposes.
Conclusions:
- Lecithins (E 322) are considered safe as a food additive across all assessed population groups.
- Refined exposure assessments indicate no safety concerns at current use levels.
- No numerical ADI is required for lecithins (E 322) due to their safety profile.
Keywords:
CAS No 8002‐43‐5 (lecithins)CAS No 85711‐58‐6 (hydrolysed lecithins)E 322LecithinscholinephosphatidylcholineMore Related Videos
07:33Lipid Vesicle-mediated Affinity Chromatography using Magnetic Activated Cell Sorting LIMACS: a Novel Method to Analyze Protein-lipid Interaction
Published on: April 26, 2011
12.8K
06:15Detection of Endotoxin in Nano-formulations Using Limulus Amoebocyte Lysate LAL Assays
Published on: January 30, 2019
15.2K
Related Concept Videos
01:18Lipids: Dietary Sources and Requirements
1.6K
Lipids are an essential component of a balanced human diet. Triglycerides, which make up the majority of dietary lipids, are found in both saturated fats—commonly present in meat, dairy products, and certain tropical plants like coconut, and hydrogenated oils such as margarine and baking shortenings (trans fats)—and unsaturated fats, which are abundant in seeds, nuts, olive oil, and most vegetable oils. The main sources of cholesterol include egg yolks, various meats and organ...
1.6K
01:06Lipid Digestion
98.1K
Lipids are large molecules that are generally not water-soluble. Since most of the digestive enzymes in the human body are water-based, there are specific steps the body must take to break down lipids and make them available for use.
98.1K