Journal ArticleDOI
GRAS evaluation of flavoring substances by the Expert Panel of FEMA.
L.A. Woods,John Doull +1 more
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The review describes the evolution of the process of GRAS evaluation of flavoring substances by the Expert Panel of FEMA during the past 30 years, noting that these materials possess prominent olfactory and gustatory effects and, therefore, are added to foods in very small quantities.About:
This article is published in Regulatory Toxicology and Pharmacology.The article was published on 1991-08-01. It has received 38 citations till now.read more
Citations
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Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 15. GRAS substances.
TL;DR: A list of composes aromatiques generalement consideres comme sans danger by un jury d'expert de l'Association des fabricants d'aromes et d'extraits.
Journal ArticleDOI
A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: Essential oils
Robert L. Smith,Samuel M. Cohen,John Doull,Victor J. Feron,Jay I. Goodman,Lawrence J. Marnett,Philip S. Portoghese,William J. Waddell,Bernard M. Wagner,R. L. Hall,N.A. Higley,C. Lucas-Gavin,T. B. Adams +12 more
TL;DR: The overall objective of the guide is to organize and prioritize the chemical constituents of an essential oil in order that no reasonably possible significant risk associated with the intake of essential oil goes unevaluated.
Journal ArticleDOI
Generally recognized as safe (GRAS): history and description.
TL;DR: The process and requirements for a successful GRAS determination are discussed and compared with that of the food additive petition (FAP) process.
Journal ArticleDOI
A procedure for the safety evaluation of flavouring substances
I. C. Munro,E Kennepohl,R Kroes +2 more
TL;DR: The safety evaluation procedure provides a scientifically based practical method of integrating data on intake, structure-activity relationships, metabolism and toxicity to evaluate flavouring substances in a timely manner.
Journal ArticleDOI
Necrosis of Nasal and Airway Epithelium in Rats Inhaling Vapors of Artificial Butter Flavoring
Ann F. Hubbs,Lori A. Battelli,William T. Goldsmith,Dale W. Porter,D. G. Frazer,Sherri Friend,Diane Schwegler-Berry,Robert R. Mercer,Jeffrey S. Reynolds,A. Grote,Vincent Castranova,Gregory J. Kullman,J. S. Fedan,J.A. Dowdy,William Jones +14 more
TL;DR: Concentrations of butter flavoring vapors that can occur during the manufacture of foods are associated with epithelial injury in the nasal passages and pulmonary airways of rats.
References
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Physical Fitness and All-Cause Mortality: A Prospective Study of Healthy Men and Women
Steven N. Blair,Harold W. Kohl,Ralph S. Paffenbarger,Debra G. Clark,Kenneth H. Cooper,Larry W. Gibbons +5 more
TL;DR: Higher levels of physical fitness appear to delay all-cause mortality primarily due to lowered rates of cardiovascular disease and cancer, and lower mortality rates in higher fitness categories also were seen for cardiovascular Disease and cancer of combined sites.
Journal ArticleDOI
Estimation of toxic hazard—A decision tree approach
G.M. Cramer,R.A. Ford,R.L. Hall +2 more
TL;DR: A procedure for making a significant part of this process rational, public and explicit is proposed, which consists of a ‘decision tree’ of 33 questions, each answered ‘yes’ or ‘no’, and rests heavily on known data on metabolism and toxicity.
Journal ArticleDOI
Ranking possible carcinogenic hazards
TL;DR: This review discusses reasons why animal cancer tests cannot be used to predict absolute human risks, and suggests that carcinogenic hazards from current levels of pesticide residues or water pollution are likely to be of minimal concern relative to the background levels of natural substances.
Journal Article
Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 15. GRAS substances.
TL;DR: A list of composes aromatiques generalement consideres comme sans danger by un jury d'expert de l'Association des fabricants d'aromes et d'extraits.
Journal ArticleDOI
The metabolic disposition of [methoxy-14C]-labelled trans-anethole, estragole and p-propylanisole in human volunteers.
TL;DR: The metabolic fates of the naturally occurring food flavours trans-anethole and estragole, and their synthetic congener p-propylanisole, have been investigated in human volunteers using the [methoxy-14C]-labelled compounds.