Open AccessCalcium caprylate and magnesium caprylate added for nutritional purposes as sources of calcium and magnesium to food supplements
Author(s) -
Fernando Aguilar,
U. Ruth Charrondière,
Birgit Dusemund,
Pierre Galtier,
John Gilbert,
David Michael Gott,
Sandro Grilli,
R. Guertler,
George E.N. Kass,
J. Koenig,
Claude Lambré,
John Christian Larsen,
JeanCharles Leblanc,
Alicja Mortensen,
D. Parent Massin,
Iona Pratt,
I.M.C.M. Rietjens,
Ivan Stanković,
Paul Tobback,
T. Verguieva,
Rudolf Antonius Woutersen
Publication year - 2009
Publication title -
efsa journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.076
H-Index - 97
ISSN - 1831-4732
DOI - 10.2903/j.efsa.2009.1146
Subject(s) - food safety , food additive , food science , chemistry , political science
SUMMARY Following a request from the European Commission to the European Food Safety Authority, the Scientific Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to evaluate the safety of calcium caprylate and magnesium caprylate and the bioavailability of calcium and magnesium from these sources respectively, added for nutritional purposes to food supplements. The exposure to supplemental caprylate based on the proposed uses and use levels might amount to nearly 6 g caprylate/day from calcium caprylate and to nearly 3 g caprylate from magnesium caprylate, equivalent to 95 mg/kg bw/day from calcium caprylate and to 49 mg/kg bw/day from magnesium caprylate. The proposed use levels would provide doses of 800 mg calcium/day and 250 mg magnesium/day from the respective sources, which are below or in line with the established Tolerable Upper Intake Levels (ULs) for calcium and magnesium. Altogether, intake of caprylate from food supplements might amount to nearly 9 g caprylate/day which is equivalent to 145 mg/kg bw/day for a 60 kg person.