Probabilistic determination of a maximum acceptable level of contaminant to reduce the risk of overexposure for a novel or emerging food: the case of cadmium in edible seaweed in the French population. Issue 8 (3rd August 2022)

• Record Type: Journal Article
• Authors: Carne, Géraldine; Makowski, David; Carrillo, Sandrine; Guérin, Thierry; Jitaru, Petru; Reninger, Jean-cédric; Rivière, Gilles; Bemrah, Nawel
• Is Part Of: Food additives & contaminants. Volume 39:Issue 8(2022)
• Page Start: 1439
• Page End: 1452
• Publication Date: 2022-08-03
• Subjects: Maximum limit -- overexposure -- emerging consumption -- risk assessment -- cadmium -- seaweed -- France; Food additives -- Periodicals; Food contamination -- Periodicals; 664.06
• DOI: 10.1080/19440049.2022.2087921
• Languages: English
• ISSNs: 1944-0049

Abstract

Abstract: European and French populations are overexposed to cadmium (Cd) through their foods. The risk of increased cadmium exposure for consumers needs to be limited by reduced maximum limits (ML) for novel foodstuffs such as edible seaweed in France. The objective was to derive a low and protective cadmium concentration in edible seaweeds to limit cadmium overexposure in consumers. To do so, we applied a probabilistic approach to the data collected on French seaweed consumers, taking into account other sources of exposure for cadmium. This approach led to the identification of a cadmium concentration which should ensure that the seaweed-consuming population does not exceed the tolerable daily intake (TDI) of cadmium according to a probability of cases, when simultaneously exposed to other cadmium dietary sources. Considering the 5% of the population exceeding TDI, the estimated ML is equal to 0.35 mg Cd kg −1 dry matter of seaweed as an unprocessed food with a 95% confidence interval of [0.18, 1.09]. The proposed approach is generic and could be applied to other relevant food/substance pairs when considering the setting of MLs in the regulatory system. It ensures better protection of consumer health.