dc.contributor.author | Hetland, Ragna Bogen | |
dc.contributor.author | Bruzell, Ellen Merete | |
dc.contributor.author | Granum, Berit | |
dc.contributor.author | Husøy, Trine | |
dc.contributor.author | Rohloff, Jens | |
dc.contributor.author | Wicklund, Trude | |
dc.contributor.author | Steffensen, Inger-Lise | |
dc.date.accessioned | 2017-10-20T06:25:33Z | |
dc.date.available | 2017-10-20T06:25:33Z | |
dc.date.created | 2017-10-19T11:32:57Z | |
dc.date.issued | 2016 | |
dc.identifier.isbn | 978-82-8259-190-4 | |
dc.identifier.uri | http://hdl.handle.net/11250/2461130 | |
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 intake of 3 g/day of inulin in food supplements. In the risk characterization, the intake of 5 g/day of inulin from agave and Jerusalem artichoke and 10 g/day of inulin from chicory root and globe artichoke (corresponding to 71 and 143 mg/kg bw per day, respectively, in a 70 kg adult) were chosen as the values for comparison. No specific studies on children (10 to <14 years) and adolescents (14 to <18 years) were identified. Based on the included literature there was no evidence indicating that age affects tolerance for inulin. Therefore, a tolerance as for adults, based on body weight, was assumed for children and adolescents, in the comparison with human data.
VKM concludes that it is unlikely that a daily dose of 3 g of inulin from food supplements causes adverse health effects in children (10 to <14 years), adolescents (14 to <18 years) and adults (≥18 years). | nb_NO |
dc.language.iso | eng | nb_NO |
dc.publisher | Norwegian Scientific Committee for Food Safety | nb_NO |
dc.relation.ispartof | VKM Report | |
dc.relation.ispartofseries | VKM Report; | |
dc.relation.uri | https://vkm.no/download/18.645b840415d03a2fe8f26046/1502711467329/3a740f8442.pdf | |
dc.title | Risk assessment of “other substances” – Inulin. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics 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 | 42 | nb_NO |
dc.source.issue | 2016:01 | nb_NO |
dc.identifier.cristin | 1505874 | |
cristin.unitcode | 194,66,10,0 | |
cristin.unitname | Institutt for biologi | |
cristin.ispublished | true | |
cristin.fulltext | original | |