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The JECFA Committee also develops principles for the safety assessment of chemicals in food that are consistent with current scientific knowledge on risk assessments, while taking into account the recent developments in toxicology and other relevant scientific areas such as epidemiology, biotechnology, exposure assessment, food chemistry ...
More specifically, the FCC is a compendium for all food ingredients, while JECFA considers only "food additives" for inclusion in its compendium. Examples of substances included in the FCC, but not in JECFA standards, are soybean oil, sucrose, fructose, and sodium chloride -- substances considered by JECFA to be foods or food ingredients, but ...
See also their document "Class Names and the International Numbering System for Food Additives" (Ref: CAC/GL #36 publ. in 1989, Revised in 2008, Amended in 2018, 2019, 2021) Joint FAO/WHO Expert Committee on Food Additives (JECFA) publications at the World Health Organization (WHO) Food Additive Index, JECFA, Food and Agriculture Organization (FAO)
The CAC develops food standards on scientific evidence furnished by the scientific committees of the FAO and WHO; the oldest of these, the Joint FAO/WHO Expert Committee on Food Additives (JECFA), was established in 1956 and predates the establishment of the CAC itself. [4]
The JECFA makes a distinction between acceptable intakes and tolerable intakes. Tolerable is used to demonstrate permissibility, not acceptability. [3] Substances such as food additives, veterinary drugs, and pesticides that can be controlled in the food supply relatively easily are assessed an acceptable daily intake, or ADI.
Acceptable daily intake or ADI is a measure of the amount of a specific substance (originally applied for a food additive, later also for a residue of a veterinary drug or pesticide) in food or drinking water that can be ingested (orally) daily over a lifetime without an appreciable health risk. [1]
The International Numbering System for Food Additives (INS) is an international naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name. [1] It is defined by Codex Alimentarius , the international food standards organisation of the World Health Organization (WHO) and Food and Agriculture ...
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has set an “acceptable daily intake” (ADI) as “not limited” due to the safety of these ingredients. [12] In 2017, the European Food Safety Authority (EFSA) re-evaluated the safety of mono- and diglycerides and concluded that there is no need to establish a numerical ADI and ...