Estimates of dietary exposure of children to artificial food colours in Kuwait

Food Additives and Contaminants

Volumn 23, Issue 3, 2006, Pages 245-251

  Husain, A ^a   Sawaya, W ^a   Al Omair, A ^a   Al Zenki, S ^a   Al Amiri, H ^a   Ahmed, N ^a   Al Sinan, M ^a  

^a KUWAIT INSTITUTE FOR SCIENTIFIC RESEARCH   (Kuwait)

Author keywords

Acceptable daily intakes; Artificial food colours; High performance liquid chromatography

Indexed keywords

ALLURA RED AC; BRILLIANT BLUE; ERYTHROSINE; FOOD ADDITIVE; FOOD DYE; MALACHITE GREEN; SUNSET YELLOW; TARTRAZINE;

ADOLESCENT; ARTICLE; CHILD; CONTROLLED STUDY; DIETARY INTAKE; DIODE; FEMALE; FOLLOW UP; FOOD CONTAMINATION; FOOD INTAKE; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; KUWAIT; MALE; PRIORITY JOURNAL; RISK ASSESSMENT; SCHOOL; WORLD HEALTH ORGANIZATION;

ADOLESCENT; AGE DISTRIBUTION; AZO COMPOUNDS; BEVERAGES; CHILD; CHILD, PRESCHOOL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIET; DIET SURVEYS; FEMALE; FOOD ANALYSIS; FOOD COLORING AGENTS; HUMANS; KUWAIT; MALE; NAPHTHALENESULFONATES; RISK ASSESSMENT; SEX DISTRIBUTION; TARTRAZINE;

EID: 33644831688     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030500429125     Document Type: Article

References (13)

1. FAO/WHO. Evaluation of certain food additives. 21st Report of the Joint Food and Agriculture Organisation and World Health Organisation (FAO/WHO) Expert Committee on Food Additives Rome1978. In WHO Technical Report Series No. 617 [pp.].
2. FAO/WHO. Evaluation of certain food additives and contaminants performed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Rome1989. In 33rd Report [pp.].
3. FAO/WHO. Summary of evaluation performed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Rome1999. In [pp.].
4. Food Standards Agency.(2002) Surveillance of colours in sauces. London: FSA.
5. Ghorpade, VM and Deshpande, SS and Salunkhe, DK.(1995) Food colors. In Food additives and toxicology. New York NY: Marcel Dekker.
6. Institute of Food Technologists.(1986) Food colours: A scientific status summary by the Institute of Food Technologists Expert Panel on Food Safety and Nutrition. In. Chicago IL: IFT.
7. Limson, AS.(1986) Separation and identification of colour additives in food by reverse phase high performance liquid chromatography. In. Los Angeles CA: US Food and Drug Administration. Laboratory Information Bulletin No. 3036
8. Marei, H and Hassan, S.(1995) Possible hazards from food colours with specific study for some foods (pofak and cheese balls) in UAE Market. In. Abu Dhabi: Food and Environment Control Centre.
9. Rao, P and Bhat, RV. (2003) A comparative study on the artificial food colours usage in foods procured from urban and rural areas of Hyderabad Nutrition and Food Science, 33, pp. 230 - 234. 230 - 234.
10. Rao, P and Bhat, RV and Sudershan, RV and Krishna, TP and Naidu, N. (2004) Exposure assessment to artificial food colours of a selected population in Hyderabad, India Food Additives and Contaminants, 21, pp. 415 - 421.
11. SAS.(2000) SAS user's guide: Statistics. Cary NC: Statistical Analysis System Institute. Version 8.01.
12. Spears, K and Marshall, J. (1987) Qualitative analysis of artificial colourings in food Association of Public Analysts, 25, pp. 47 - 54.
13. Toledo, MCF and Guerchon, MS and Ragazzi, S. (1992) Potential weekly intake of artificial food colours by 3-14 year old children in Brazil Food Additives and Contaminants, 9, pp. 291 - 301.