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Assessing Dietary Exposure Risk to Food Preservatives Among the Eating-Out Population in Taiwan Using the Total Diet

Hao-Hsiang Ku1, Shih-Cheng Yang2, Huai-An Hsiao2

  • 1Institute of Food Safety and Risk Management, National Taiwan Ocean University, 2 Beining Road, Keelung City 202301, Taiwan.

Foods (Basel, Switzerland)
|February 13, 2025
PubMed
Summary

Eating out exposes Taiwanese individuals to food preservatives like benzoic acid (BA) and sorbic acid (SA). A study found preservative intake among the eating-out population remains within acceptable health risk levels.

Keywords:
benzoic aciddehydroacetic acideating outfood preservativessorbic acidtotal diet study

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Area of Science:

  • Food Science
  • Toxicology
  • Public Health

Background:

  • Urbanization and busy lifestyles increase dining out frequency.
  • Concerns exist regarding preservative levels in convenience foods.
  • Benzoic acid (BA), sorbic acid (SA), and dehydroacetic acid (DHA) are common preservatives with potential health risks.

Purpose of the Study:

  • To assess the human health risks of consuming food preservatives among the Taiwanese eating-out population.
  • To quantify exposure to BA, SA, and DHA in frequently consumed convenience foods.

Main Methods:

  • Utilized the Total Diet Study (TDS) method.
  • Analyzed concentrations of BA, SA, and DHA in foods favored by the eating-out population.
  • Calculated the hazard index (%ADI) for BA and SA across different age groups.

Main Results:

  • The highest hazard index for BA was 2.5%ADI in the 6-9 year old age group, which is within acceptable risk limits.
  • Calculated risks for BA and SA were within acceptable daily intake levels for all studied age groups.
  • Observed a year-on-year decrease in risk, potentially due to improved food processing industry practices.

Conclusions:

  • Current consumption of BA and SA by the Taiwanese eating-out population does not pose a significant human health risk.
  • Ongoing monitoring and adherence to food safety regulations are recommended.
  • Improvements in food processing may be contributing to reduced preservative exposure.