Dietary exposure from food colours by Brazilian adolescents using the ERICA 2013–2014 food consumption database

Abstract

Colouring food additives are added for the purpose of restoring, intensifying or imparting colour. Although food colours exposure estimates are available in Brazil, no comprehensive assessments were found covering all food colours allowed in the country and no study considered consumption data from ERICA (Study of Cardiovascular Risks in Adolescents), which covers data from more than 70,000 Brazilian students from 12 to 17 years old. This study estimated dietary exposure to 33 food colours authorized in Brazil and for which numerical safety values have been established, followed by risk characterization. Consumption data were obtained from two days dietary recalls applied to students in public and private schools from Brazilian cities with more than 100,000 residents. Exposure estimates were performed in two scenarios: mean and high exposures levels, undertaking conservative assumptions. Estimates were compared with the Acceptable Daily Intake (ADI) values established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Prioritization for future risk assessment was made based on ADI exceedance, with 14 colours as a low priority, 10 as a medium and 9 as a high priority. For high priority food colours, refined estimates are encouraged to evaluate more precisely real exposures and the need of implementation of management actions to reduce exposure.