Food Additives and Contaminants. 2002;19(1):2-14
Two methods for estimating exposures to flavouring substances have been proposed by the EC Scientific Committee on Foods Working Group on Flavouring Substances: the TAMDI and the MSDI. The latter is also known as the “per capita times ten” approach.
The ILSI Europe Food Chemical Intake Task Force established an expert group to compare, with real use levels for selected flavouring substances and final product composition data, the conservatism of these methods. Using food consumption and food ingredient databases, possible intakes of the test substances were calculated with the aid of stochastic modelling. Resulting data were compared with the corresponding figures from per capita x ten estimates and TAMDI calculations.
Within the limit of this study, data support the findings that the per capita x ten approach appears to be a practical and conservative approach for assessing exposure to intentionally added flavouring substances.
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