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dc.contributor.authorBruzell, Ellen Merete
dc.contributor.authorGranum, Berit
dc.contributor.authorHetland, Ragna Bogen
dc.contributor.authorHusøy, Trine
dc.contributor.authorRohloff, Jens
dc.contributor.authorWicklund, Trude
dc.contributor.authorSteffensen, Inger-Lise
dc.date.accessioned2017-10-20T06:31:24Z
dc.date.available2017-10-20T06:31:24Z
dc.date.created2017-10-19T10:40:25Z
dc.date.issued2016
dc.identifier.isbn978-82-8259-222-2
dc.identifier.urihttp://hdl.handle.net/11250/2461134
dc.description.abstractThe Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has, at the request of the Norwegian Food Safety Authority (Mattilsynet, NFSA), assessed the risk of daily intake of 300, 600 and 900 mg of curcumin in food supplements. For the risk characterisation, the value used for comparison with the estimated exposure are the ADI of 3 mg/kg bw per day, based on a multigeneration reproductive toxicity study in rats. VKM concludes that a daily intake of 300, 600 or 900 mg of curcumin in food supplements may represent a risk of adverse health effects in children (10 to <14 years), adolescents (14 to <18 years) and adults (≥18 years).nb_NO
dc.language.isoengnb_NO
dc.publisherNorwegian Scientific Committee for Food Safety (VKM)nb_NO
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report;
dc.relation.urihttps://vkm.no/download/18.645b840415d03a2fe8f2600e/1502798517545/7d434e9cc3.pdf
dc.titleRisk assessment of other substances – Curcumin. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safetynb_NO
dc.typeResearch reportnb_NO
dc.description.versionpublishedVersionnb_NO
dc.source.pagenumber59nb_NO
dc.source.issue2016:32nb_NO
dc.identifier.cristin1505819
cristin.unitcode194,66,10,0
cristin.unitnameInstitutt for biologi
cristin.ispublishedtrue
cristin.fulltextoriginal


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