Assessing Dietary Exposure Risk to Food Preservatives Among the Eating-Out Population in Taiwan Using the Total Diet Study Method

Abstract

In recent years, due to the rapid pace of urbanization and increasingly hectic modern lifestyles that leave little time for home cooking, more and more people prefer to dine at food stands, restaurants, or supermarkets due to convenience. This type of people are often called the eating-out population. The general public may have a concept that most of the food items consumed by people eating out are first prepared for storage by vendors and are likely to contain more food preservatives. Excessive exposure to benzoic acid (BA), sorbic acid (SA), and dehydroacetic acid (DHA), which account for the highest number of violations of the amount of preservatives permitted in food, may cause potential human health risk. The purpose of this study was to investigate the human health risks of consuming preservatives used in food among for Taiwanese people who eat out. We applied the total diet study (TDS) method to analyze the concentrations of BA, SA, and DHA in the food items frequently consumed when people dine outside. The hazard index in percent acceptable daily intake (%ADI) of BA and SA for four exposure groups classified by age were calculated. In high-intake consumers, the highest hazard index of BA was 2.5%ADI for the 6-9 years old age group of the eating-out population, which still fell within the acceptable risk range. In addition, the risk appeared to be decreasing year-on-year, which may be related to year-on-year improvements of the way food products are processed in the food industry.