International Institutions for Risk Analysis of Chemicals in Foods
All chemicals related to foods are under constant observation by scientific circles and health and food authorities. International independent
scientific committees (such as JECFA, JEMRA, IARC, EFSA) CONNECT TO INTERNATIONAL INSTITUTIONS! They work to establish safe levels for these
chemicals to ensure protection against harmful effects. These scientific studies also guide those who can decide in the use of chemicals and legal regulations on their quantities.
For example, JECFA (The Joint FAO/WHO Expert Committee on Food Additives) evaluates the effects of these chemicals
on human health in the scope of toxicological investigations in the short and long term. As a result of these studies, "NOAEL"
is defined as "no observed adverse effect on human health" and as a safety factor, this amount is divided by 100 to create a daily
allowance level for people (Acceptable Daily Intake-ADI for additives, Tolerable Daily Intake-TDI for contaminants). Therefore,
considering and obtaining the amount of foodstuffs’ consumption with these values, the maximum limits that the chemical can be found in the foodstuffs are determined.
The International Agency for Research on Cancer (IARC) collects all scientific research data about each chemical suspected of being carcinogenic,
provides a thorough examination of the subject by a commission of scientists around the world, and reports the results of all these studies to classify the
chemical substance in terms of carcinogenic properties. However, the inclusion of a substance in the classification of carcinogens alone is not enough. JECFA,
EFSA (European Food Safety Authority) and other institutions make risk assessments of the substances with the results of these IARC studies and the level of
exposure of people to the substance and ADI / TDI levels. As a result of these assessments, they provide the necessary information to the public to take decision
on whether the intake of a food with this substance constitutes a cancer risk and / or the acceptable level of risk.
Nowadays, publications are being leading to show that many food items or food components are cancerous and very harmful.
The way to
prevent the confusion of our heads in this matter is to reach IARC's lists, to look at the investigated substance legal limitations
from the above mentioned institutions, which are within the carcinogen classification, to the assessments concerned to the substance and
the safe limit which does not adversely affect the health even in case of continuous consumption for a lifetime.
Detailed information on this topic and toxicology for typical samples should be made available on the web site of
Turkish Toxicology Society,
one of the most competent institutions of our country.