Dietary exposure assessment methods for smoke flavouring Primary Products

The calculator implements Smoke Flavouring Theoretical Added Maximum Daily Intake (SMK-TAMDI) and the Smoke Flavouring EPIC model (SMK-EPIC) methods suitable for assessing the dietary exposure to smoke flavourings based on Normal and Upper use levels.SMK-TAMDI, is based on the Theoretical Added Maximum Daily Intake (TAMDI) approach adapted for smoke flavourings. For the SMK-TAMDI estimate it is assume that the consumer will consume daily a fixed amount of flavoured solid foods and liquids and that these items will always contain the smoke flavouring under evaluation at its specified Upper Use Level. The fixed amounts of flavoured solid foods and liquids used by the original TAMDI are replaced by the portion sizes established by JECFA to assess the SPET (JECFA, 2006a; World Health Organisation, 2009). The SMK-TAMDI is calculated by summing the highest potential dietary exposure for each of the three food groups (“Beverages”, “Traditionally smoked food” and “Other solid foods not traditionally smoked”). SMK-EPIC, makes use of the information on the consumption of smoked foods available from the European Prospective Investigation into Cancer and Nutrition (EPIC) study This studiy carried is among the few cases in which the consumption levels of “smoked meat” were assessed and published (Linseisen et al., 2006). Moreover, the same study provides average consumption levels for the other products susceptible to be smoked, such as “dairy products” (Hjartaker et al., 2002) and “fish and fish products” (Welch et al., 2002). SMK-EPIC calculates the potential cumulative dietary exposure to smoke flavourings from all possible sources using the consumption data for the male population of Potsdam (Germany). Based on the EPIC data this population was used because it represents the most conservative among the presented European cases regarding the consumption of smoked meat, fish and cheese. The potential dietary exposure estimated is that of a hypothetical high consumer of smoked meat who is also an average consumer of the other traditionally smoked foods