Food Colors’ Dietary Exposure in the Brazilian Population Using the 2008–2009 and 2017–2018 POF Food Consumption Databases

Food Colors’ Dietary Exposure in the Brazilian Population Using the 2008–2009 and 2017–2018 POF Food Consumption Databases

Two out of the four steps of risk assessment for chemical substances in food, i.e., exposure assessment and risk characterization, merit regional evaluation based on current legislation and local food consumption data. Therefore, mean and high exposures to food colors were estimated in Brazil using...

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Bibliographic Details
Main Authors: Larissa Bertollo Gomes Pôrto, Adriana Pavesi Arisseto Bragotto
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
risk assessment
ingestion
food additives
color
food safety
Online Access:https://www.mdpi.com/2304-8158/13/24/4006
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