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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39691

Title: Dietary exposure estimates for the food preservatives benzoic Acid and sorbic Acid in the total diet in Taiwan
Authors: Keng-Wen Lien
Min-Pei Ling
Chiu-Hua Wu
Shih-Pei Ni
Hui-Ying Huang
Dennis P. H. Hsieh
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: sorbic acid
food preservatives
risk assessment
benzoic acid
Date: 2015
Issue Date: 2016-12-28T03:12:53Z
Publisher: Journal of Agricultural and Food Chemistry
Abstract: Abstract: The purpose was to assess the health risk to general consumers in Taiwan associated with dietary intake of benzoic acid and sorbic acid by conducting a total diet study (TDS). The hazard index (HI) in percent acceptable daily intake (%ADI) of benzoic acid and sorbic acid for eight exposure groups classified by age were calculated. In high-intake consumers, the highest HI of benzoic acid was 54.1%ADI for males aged 1–2 years old at the 95th percentile, whereas for females, the HI was 61.7%ADI for aged over 66 years old. The highest HI of sorbic acid for male and female consumers aged 3–6 years old at the 95th percentile were 14.0%ADI and 12.2%ADI, respectively. These results indicate that the use of benzoic acid and sorbic acid as preservatives at the current level of use in the Taiwanese diet does not constitute a public health and safety concern.
Relation: 63(7)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39691
Appears in Collections:[食品科學系] 期刊論文

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