Coumarin in flavourings and other food ingredients with flavouring properties - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)

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Article
doi
10.2903/j.efsa.2008.793
Food additives, flavourings, processing aids and materials in contact with food (AFC)
Panel Members
Fernando Aguilar, Herman Nybro Autrup, Susan Barlow, Laurence Castle, Riccardo Crebelli, Wolfgang Dekant, Karl-Heinz Engel, Nathalie Gontard, David Michael Gott, Sandro Grilli, Rainer Gürtler, John Christian Larsen, Catherine Leclercq, Jean-Charles Leblanc, F. Xavier Malcata, Wim Mennes, Maria Rosaria Milana, Iona Pratt, Ivonne Magdalena Catharina Maria Rietjens, Paul P. Tobback, Fidel Toldrá.
Acknowledgement

The Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in
Contact with Food wishes to thank Gerrit Speijers for his contribution to the draft Opinion.

Type
Opinion of the Scientific Committee/Scientific Panel
Question Number
EFSA-Q-2008-677
Adopted
8 July 2008
Published
7 October 2008
Affiliation
European Food Safety Authority (EFSA), Parma, Italy
Note
Article (94.89 KB)94.89 KB
Summary

The Panel considered the toxicity studies and the studies on the metabolism of coumarin in humans with CYP2A6 polymorphism that have become available since the last opinion of 2004, as well as clinical studies, and concluded to maintain the TDI of 0.1 mg coumarin/kg bw allocated in the 2004 Opinion.

Considering the toxicity data on coumarin, including the timing of the onset of liver effects, recovery of these effects after cessation of exposure to coumarin and the elimination half-life, the Panel concluded that exposure to coumarin resulting in an intake 3 times higher than the TDI for one to two weeks is not of safety concern.

Keywords
coumarin, safety assessment, CYP2A6, CYP2AA6*