Who will carry out the tests that would be necessary for proper safety evaluation of food emulsifiers?

Katalin F. Csáki; Éva Sebestyén

doi:10.1016/j.fshw.2019.04.001

Food Science and Human Wellness 2019, 8(2): 126-135 https://doi.org/10.1016/j.fshw.2019.04.001

Review Article |

Open Access | Issue | Published: 09 April 2019

Who will carry out the tests that would be necessary for proper safety evaluation of food emulsifiers?

Show Author's Information Hide Author's Information Katalin F. Csáki(

), Éva Sebestyén

National Food Chain Safety Office, Directorate for Food Safety Risk Assessment, PO BOX 407, H-1537 Budapest, Hungary

Keywords:

Microbiota, Risk assessment, Surfactants, Food emulsifiers, Intestinal barriers, Crohn's diseases, EFSA

Cite this article:

Csáki KF, Sebestyén É. Who will carry out the tests that would be necessary for proper safety evaluation of food emulsifiers?. Food Science and Human Wellness, 2019, 8(2): 126-135. https://doi.org/10.1016/j.fshw.2019.04.001

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Abstract Full text About this article

Abstract

Surfactant food emulsifiers are among the most extensively used food additives. Like all authorized food additives, emulsifiers have been evaluated by risk assessors, who consider them as safe. However, there are growing concerns among scientists about their possible harmful effects on intestinal barriers and microbiota. It is also suggested that emulsifier consumption might be one of the main causes of the rising incidence of a number of diseases, such as allergic diseases, celiac disease, type Ⅰ diabetes and Crohn's disease. Moreover, it has recently been suggested that emulsifier consumption might contribute to the development of metabolic syndrome and can promote colitis-associated colorectal cancer also. This paper provides an overview of the current scientific knowledge on possible effects of surfactant emulsifiers on intestinal barriers and also of regulatory risk assessment approaches. Our main objective is to reveal the reasons for the discrepancies between the opinions of risk assessors and the scientific world. We would like to draw the attention of the academic world to the need of specific in vivo and/or clinical studies for each emulsifier in order to help risk assessors make adequate evaluations and rule out with certainty that authorized food emulsifiers pose a safety concern to consumers' health.

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About this article

Who will carry out the tests that would be necessary for proper safety evaluation of food emulsifiers?

Show Author's information Hide Author's Information Katalin F. Csáki(

), Éva Sebestyén

National Food Chain Safety Office, Directorate for Food Safety Risk Assessment, PO BOX 407, H-1537 Budapest, Hungary

Abstract

Keywords: Microbiota, Risk assessment, Surfactants, Food emulsifiers, Intestinal barriers, Crohn's diseases, EFSA

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Acknowledgements

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Publication history

Received: 24 October 2018

Revised: 12 February 2019

Accepted: 08 April 2019

Published: 09 April 2019

Issue date: June 2019

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Acknowledgements

We are grateful to Sándor Németh, Anita Maczó, Andrea Zentai and András Csáki for their valuable suggestions.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).