Saccharin: safety threshold increased
EFSA has concluded that saccharin is safe for human consumption and increased the acceptable daily intake The acceptable daily intake (ADI) is an estimate of the amount of a substance in food or drinking water that can be consumed daily over a lifetime without presenting an appreciable risk to health. It is usually expressed as milligrams of the substance per kilogram of body weight and applies to chemical substances such as food additives, pesticide residues and veterinary drugs (ADI) from 5 to 9 mg/kg of body weight per day, in a scientific opinion published today.
The ADI An estimate of the amount of a substance in food or drinking water that can be consumed daily over a lifetime without presenting an appreciable risk to health. It is usually expressed as milligrams of the substance per kilogram of body weight per day and applies to chemical substances such as food additives, pesticide residues and veterinary drugs, which reflects the safe amount of a substance that can be consumed daily over a lifetime, covers saccharin and its sodium, calcium and potassium salts (E 954). The previous ADI was set in 1995 based on the increased incidence The number of new events occurring within a specified time period within a defined geographical area; for example, the number of flu cases per year in Europe of bladder tumours observed in rat studies. However, there is now scientific agreement that these tumours are specific to male rats and not relevant to humans.
EFSA experts have reviewed all available data and concluded that saccharin does not cause DNA A complex chain-like molecule that carries the genetic material, present in living organisms and some viruses. DNA (deoxyribonucleic acid) is capable of copying itself and carries the instructions for all the proteins used to create and sustain life damage and that it is unlikely that its consumption is associated with cancer risk in humans.
In addition, consumer exposure Concentration or amount of a particular substance that is taken in by an individual, population or ecosystem in a specific frequency over a certain amount of time is below the newly derived ADI, meaning that there is no health risk.
What is saccharin?
Saccharin has been used to sweeten foods and drinks for over 100 years, becoming popular as a sugar replacement in the ’60s and ’70s.
The salts of saccharin are used because they dissolve better in water. This makes it easier to add them to foods and drinks and can make them sweeter.
As for all food additives, saccharin and its salts must be labelled on products, allowing consumers to make informed choices.
This re-evaluation is part of our broader work to review the safety of all food additives that were permitted for use in foods before 20 January 2009, as required by EU Regulation.
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