Scientific Opinion on the re‐evaluation of beetroot red (E 162) as a food additive
2015; Wiley; Volume: 13; Issue: 12 Linguagem: Inglês
10.2903/j.efsa.2015.4318
ISSN1831-4732
Tópico(s)Botany, Ecology, and Taxonomy Studies
ResumoEFSA JournalVolume 13, Issue 12 4318 OpinionOpen Access Scientific Opinion on the re-evaluation of beetroot red (E 162) as a food additive EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)Search for more papers by this author EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)Search for more papers by this author First published: 09 December 2015 https://doi.org/10.2903/j.efsa.2015.4318Citations: 13 Panel members: Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Birgit Dusemund, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert-Remy, Claude Lambré, Jean-Charles Leblanc, Oliver Lindtner, Peter Moldeus, Alicja Mortensen, Pasquale Mosesso, Agneta Oskarsson, Dominique Parent-Massin, Ivan Stankovic, Ine Waalkens-Berendsen, Rudolf Antonius Woutersen, Matthew Wright and Younes Maged. Correspondence: fip@efsa.europa.eu Acknowledgement: The Panel wishes to thank the members of the former Working Group 'B' Food Additives and Nutrient Sources (2011–2014), in particular Iona Pratt (deceased in February 2014), and the members of the Standing Working Group on the re-evaluation of food colours: Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Maria Jose Frutos, Pierre Galtier, David Gott, Claude Lambré, Jean-Charles Leblanc, Agneta Oskarsson, Jeanne Stadler, Paul Tobback, Ine Waalkens-Berendsen and Rudolf Antonius Woutersen for the preparatory work on this scientific opinion and EFSA staff: Federica Lodi, Ana Maria Rincon and Alexandra Tard for the support provided to this scientific opinion. The ANS Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output. Adoption date: 17 November 2015 Published date: 9 December 2015 Question number: EFSA-Q-2011-00350 On request from: European Commission AboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Beetroot red (E 162) is a natural colour containing a number of pigments, all belonging to the class known as betalains. The main colouring principle consists of a number of betacyanins. The Panel noted that the specification for the content of red colour (expressed as betanin) in beetroot red, as not less than 0.4%, may give rise to some confusion, given the number of different forms of beetroot red that may be on the market, including simple extracts, refined extracts and spray-dried powders. The Panel considered that revision of the current specification to reflect betanin content on a dried solids basis could be appropriate. The Panel noted that toxicological studies carried out on material conforming to the specifications for beetroot red are limited in number. Acute and short-term toxicity studies are too limited to draw conclusions on these endpoints. The genotoxic potential of beetroot red could not be evaluated based on the available data. There are only limited or inadequate studies available on the chronic toxicity and carcinogenicity of beetroot red and therefore the Panel could not conclude on these endpoints. No adequate studies on reproduction and developmental toxicity were available. The Panel concluded that the currently available toxicological database was inadequate to establish an acceptable daily intake (ADI) for beetroot red as defined by the specifications set for the food additive E 162. However, the colouring principles in E 162 are natural dietary constituents having a long history of food consumption. In addition, the betanin exposure resulting from the use of beetroot red (E 162) as food additive is in the same range as the exposure to the betanin from the regular diet. Therefore, the Panel concluded that, at the reported use levels, beetroot red (E 162) is not of safety concern as regards its current use as a food additive. References Arimoto-Kobayashi S, Machida M, Okamoto K and Yamaguchi A, 2005. Evaluation of photomutagenicity and photo-cytotoxicity of food coloring agents. Mutagenesis, 20, 229– 233. Attia, Gamila YM, Moussa M and Sheashea ER, 2013. 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