Scientific Opinion on the safety of vitamin D-enriched UV-treated baker's yeast
Scientific Opinion on the safety of vitamin D-enriched UV-treated baker's yeast
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DOI：
10.2903/j.efsa.2014.3520
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发表时间：
2014-01-01
期刊：
影响因子：
3.3
通讯作者：
Verhagen, Hans
中科院分区：
文献类型：
--
作者：
Agostoni, Carlo;Canani, Roberto Berni;Verhagen, Hans
应欧盟委员会的要求，欧洲食品安全局饮食产品、营养和过敏小组（NDA）被要求就食品添加剂的安全性发表科学意见。紫外线处理的面包酵母。（Lallemand SAS）作为法规（EC） No 258/97背景下的新型食品成分，考虑到成员国提出的科学性评论和反对意见。新型食品配料（NFI）是用紫外辐照处理的面包酵母，诱导麦角甾醇转化为维生素D2。申请人打算在生产酵母发酵面包、卷、精细糕点和食品添加剂时使用NFI。小组认为所提供的成分数据、规格、批次测试数据、生产过程稳定性数据是足够的，不会引起安全问题。小组的结论是，所提供的数据是充分的，不会引起安全问题。申请人打算将NFI用作食品补充剂和酵母发酵面包、卷饼和精细糕点的维生素D的替代来源，这些食品的维生素D2最高浓度为每100克5 μ g。申请人提供了这两类食物的综合摄入量估计。所有科目。和。消费者只. .生产NFI的来源是酿酒酵母，这是一种具有长期安全食品使用历史的生物。即使NFI以最大预期使用量使用，即每100克面包、小卷和精致糕点提供5毫克维生素D，也极不可能超过欧洲食品安全局（欧洲食品安全局NDA小组，2012年）规定的可耐受最高摄入量。小组认为，经紫外线处理的面包酵母显示维生素D2含量增加，在预期的使用条件下是安全的。(C)欧洲食品安全局，2014
Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver a scientific opinion on the safety of. UV-treated baker's yeast. (Lallemand SAS) as a novel food ingredient in the context of Regulation (EC) No 258/97, taking into account the comments and objections of a scientific nature raised by Member States. The novel food ingredient (NFI) is baker` s yeast treated with UV irradiation to induce the conversion of ergosterol to vitamin D2. The applicant intends to use the NFI during the production of yeast-leavened bread, rolls, fine pastry and food supplements. The Panel considers that the provided compositional data, the specification, the data from batch testing, data on the stability on the production process are sufficient and do not give rise to safety concerns. The Panel concludes that the data provided are sufficient and do not give rise to safety concerns. The applicant intends to use the NFI as an alternative source of vitamin D for food supplements and for fortification of yeast-leavened bread, rolls and fine pastry at maximum concentrations of 5 mu g vitamin D2 per 100 g of these foods. The applicant provided combined intake estimates for these two food categories for. all subjects. and. consumers only.. The source for the production of the NFI is Saccharomyces cerevisiae, an organism with a long history of safe food use. Even if the NFI is used at the maximum intended use levels, which deliver 5 mu g vitamin D/100 g bread, rolls and fine pastry, it is highly unlikely that Tolerable Upper Intake Levels as established by EFSA (EFSA NDA Panel, 2012) are exceeded. The Panel considers that UV-treated baker` s yeast exhibiting an enhanced content of vitamin D2 is safe under the intended conditions of use. (C) European Food Safety Authority, 2014