M
Maged Younes
Researcher at Katholieke Universiteit Leuven
Publications - 125
Citations - 2209
Maged Younes is an academic researcher from Katholieke Universiteit Leuven. The author has contributed to research in topics: Acceptable daily intake & Food additive. The author has an hindex of 19, co-authored 125 publications receiving 1209 citations.
Papers
More filters
Journal ArticleDOI
Scientific opinion on the safety of green tea catechins
Maged Younes,Peter Aggett,Fernando Aguilar,Riccardo Crebelli,Birgit Dusemund,Metka Filipič,Maria Jose Frutos,Pierre Galtier,David Michael Gott,Ursula Gundert-Remy,Claude Lambré,Jean-Charles Leblanc,Inger Therese Lillegaard,Peter Moldeus,Alicja Mortensen,Agneta Oskarsson,Ivan Stankovic,Ine Waalkens-Berendsen,Rudolf Antonius Woutersen,Raul J Andrade,Cristina Fortes,Pasquale Mosesso,Patrizia Restani,Davide Arcella,Fabiola Pizzo,Camilla Smeraldi,Matthew Wright +26 more
TL;DR: There is evidence from interventional clinical trials that intake of doses equal or above 800 mg EGCG/day taken as a food supplement has been shown to induce a statistically significant increase of serum transaminases in treated subjects compared to control.
Journal ArticleDOI
Re-evaluation of silicon dioxide (E 551) as a food additive.
Maged Younes,Peter Aggett,Fernando Aguilar,Riccardo Crebelli,Birgit Dusemund,Metka Filipič,Maria Jose Frutos,Pierre Galtier,David Michael Gott,Ursula Gundert-Remy,Gunter G. C. Kuhnle,Jean-Charles Leblanc,Inger Therese Lillegaard,Peter Moldeus,Alicja Mortensen,Agneta Oskarsson,Ivan Stankovic,Ine Waalkens-Berendsen,Rudolf Antonius Woutersen,Matthew C. Wright,Polly Boon,Dimitrios Chrysafidis,Rainer Gürtler,Pasquale Mosesso,Dominique Parent-Massin,Paul Tobback,Natália Kovalkovičová,Ana Maria Rincon,Alexandra Tard,Claude Lambré +29 more
TL;DR: The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of silicon dioxide (E 551) when used as a food additive, concluding that the EU specifications are insufficient to adequately characterise the food additive E 551.
Journal ArticleDOI
Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives
Alicja Mortensen,Fernando Aguilar,Riccardo Crebelli,Alessandro Di Domenico,Birgit Dusemund,Maria Jose Frutos,Pierre Galtier,David Michael Gott,Ursula Gundert-Remy,Claude Lambré,Jean-Charles Leblanc,Oliver Lindtner,Peter Moldeus,Pasquale Mosesso,Agneta Oskarsson,Dominique Parent-Massin,Ivan Stankovic,Ine Waalkens-Berendsen,Rudolf Antonius Woutersen,Matthew C. Wright,Piet A. van den Brandt,Cristina Fortes,Leonardo Merino,Fidel Toldrá,Davide Arcella,Anna Christodoulidou,José Cortiñas Abrahantes,Federica Barrucci,Ana Garcia,Fabiola Pizzo,Dario Battacchi,Maged Younes +31 more
TL;DR: The Panel concluded that an increased methaemoglobin level, observed in human and animals, was a relevant effect for the derivation of the ADI and estimated the MoE to exogenous nitrosamines in meat products to be < 10,000 in all age groups at high level exposure.
Journal ArticleDOI
Re‐evaluation of sodium nitrate (E 251) and potassium nitrate (E 252) as food additives
Alicja Mortensen,Fernando Aguilar,Riccardo Crebelli,Alessandro Di Domenico,Birgit Dusemund,Maria Jose Frutos,Pierre Galtier,David Michael Gott,Ursula Gundert-Remy,Claude Lambré,Jean-Charles Leblanc,Oliver Lindtner,Peter Moldeus,Pasquale Mosesso,Agneta Oskarsson,Dominique Parent-Massin,Ivan Stankovic,Ine Waalkens-Berendsen,Rudolf Antonius Woutersen,Matthew Wright,Piet A. van den Brandt,Cristina Fortes,Leonardo Merino,Fidel Toldrá,Davide Arcella,Anna Christodoulidou,Federica Barrucci,Ana Garcia,Fabiola Pizzo,Dario Battacchi,Maged Younes +30 more
TL;DR: The Panel concluded that currently there was insufficient evidence to withdraw this ADI and that even using the highest nitrate‐to‐nitrite conversion factor the methaemoglobin levels produced due to nitrite obtained from this conversion would not be clinically significant and would result to a theoretically estimated endogenous N‐nitroso compounds (ENOC) production at levels which would be of low concern.
Journal ArticleDOI
Safety assessment of titanium dioxide (E171) as a food additive
Flavourings (Faf),Maged Younes,Gabriele Aquilina,Laurence Castle,Karl-Heinz Engel,Paul Fowler,Maria Jose Frutos Fernandez,Peter Fürst,Ursula Gundert-Remy,Rainer Gürtler,Trine Husøy,Melania Manco,Wim Mennes,Peter Moldeus,Sabina Passamonti,Romina Shah,Ine Waalkens-Berendsen,Detlef Wölfle,Emanuela Corsini,Francesco Cubadda,Didima de Groot,Rex E. FitzGerald,Sara Gunnare,Arno C. Gutleb,Jan Mast,Alicja Mortensen,Agnes G. Oomen,Aldert H. Piersma,Veronika Plichta,Beate Ulbrich,Henk Van Loveren,Diane Benford,Margherita Bignami,Claudia Bolognesi,Riccardo Crebelli,Maria Dusinska,Francesca Marcon,Elsa Nielsen,Josef Rudolf Schlatter,Christiane Vleminckx,Stefania Barmaz,Maria Carfì,Consuelo Civitella,Alessandra Giarola,Ana Rincón,Rositsa Serafimova,Camilla Smeraldi,Jose Tarazona,Alexandra Tard,Matthew Wright +49 more
TL;DR: In this article, an updated safety assessment of the food additive titanium dioxide (E 171) based on new relevant scientific evidence considered by the Panel to be reliable, including data obtained with TiO2 nanoparticles (NPs) and data from an extended one-generation reproductive toxicity (EOGRT) study was presented.