Risk assessment report: Novel Foods and Food Additives
Considerations on Glycidol and Its Fatty Acid Esters in Foods
Executive Summary
2015 Volume 3 Issue 2 Pages 67-69
Details
2015 Volume 3 Issue 2 Pages 67-69
As a part of a safety assessment of foods highly containing diacylglycerol (DAG), the Food Safety Commission of Japan (FSCJ) conducted a safety assessment of glycidol and its fatty acid esters (GE) in foods based on results from various studies. The level of GE in the currently available edible oils is maintained as minute, and even if all of the GE were assumed to be converted to the equimoles of glycidol in the body, the extra risks of tumor incidence were estimated to be very low, and a certain level of margin of exposure (MOE), slightly lower than 10,000, was allocated. Additionally, so far no reports on adverse effects of consuming oils containing GE on human health have been reported. While these data suggest no apparent adverse effects due to the consumption of edible oils currently available, the genotoxic carcinogenicity of glycidol was not denied. Therefore, GE exposure levels should be kept as low as possible according to the principle of ALARA (As Low As Reasonably Achievable).
