Risk assessment of "other substances" – L-tyrosine. Opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food Safety.
dc.contributor.author | Frøyland, Livar | |
dc.contributor.author | Haugen, Margaretha | |
dc.contributor.author | Henjum, Sigrun | |
dc.contributor.author | Holvik, Kristin | |
dc.contributor.author | Løvik, Martinus | |
dc.contributor.author | Skålhegg, Bjørn Steen | |
dc.contributor.author | Stea, Tonje Holte | |
dc.contributor.author | Strand, Tor A | |
dc.contributor.author | Tell, Grethe S. | |
dc.contributor.author | Iversen, Per Ole | |
dc.date.accessioned | 2017-10-18T13:39:39Z | |
dc.date.available | 2017-10-18T13:39:39Z | |
dc.date.created | 2017-10-17T13:54:17Z | |
dc.date.issued | 2016 | |
dc.identifier.isbn | 978-82-8259-251-2 | |
dc.identifier.uri | http://hdl.handle.net/11250/2460893 | |
dc.description.abstract | The Norwegian Scientific Committee for Food Safety (VKM) has, at the request of the Norwegian Food Safety Authority, assessed the risk of specified doses of L-tyrosine in food supplements. VKM concludes that: • In adults (≥18 years), the specified doses of 1250, 1500, 1750, and 2000 mg/day Ltyrosine in food supplements may represent a risk of adverse health effects. • In adolescents (14 to<18 years), the specified doses of 1250, 1500, 1750, and 2000 mg/day L-tyrosine in food supplements may represent a risk of adverse health effects. • In children (10 to <14 years), the specified doses of 1250, 1500, 1750, and 2000 mg/day L-tyrosine in food supplements may represent a risk of adverse health effects | nb_NO |
dc.language.iso | eng | nb_NO |
dc.publisher | Norwegian Scientific Committee for Food Safety (VKM) | nb_NO |
dc.relation.ispartof | VKM Report | |
dc.relation.ispartofseries | VKM Report; | |
dc.relation.uri | https://vkm.no/download/18.645b840415d03a2fe8f25cb4/1502802270055/4c3f1ebe77.pdf | |
dc.title | Risk assessment of "other substances" – L-tyrosine. Opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food Safety. | nb_NO |
dc.type | Research report | nb_NO |
dc.description.version | publishedVersion | nb_NO |
dc.source.pagenumber | 34 | nb_NO |
dc.source.issue | 2016:62 | nb_NO |
dc.identifier.cristin | 1505189 | |
cristin.unitcode | 194,65,15,0 | |
cristin.unitname | Institutt for klinisk og molekylær medisin | |
cristin.ispublished | true | |
cristin.fulltext | original |