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Development of Methods for the Assessment of the Health Effects from Mixtures of Food Additives


The objective of this project is to develop methods to assess the health effects to humans from mixtures of food chemicals.

<p>A number of food additives were identified where joint actions, or interactions, could occur due to their potential to produce common toxic effects in particular target organs.

<p>Indeed, a number of food additives have been shown in animal studies to produce effects in the liver. Four such food additives, namely butylated hydroxytoluene, curcumin, propyl gallate and thiabendazole, have been selected for investigation in this project.

<p>The aim of this project is to test these substances both individually and in various statistically determined permutations, to assess whether there is any additivity or synergy.

<p>The work is being carried out by two laboratories, one concentrating on the study design and the other on the metabolic effects.

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In vitro studies in rat and human hepatocytes will be carried out with selected food additives.

<p>Both in vitro and in vivo combination studies will also be carried out using rat hepatocytes and the selected food additives.

<p>In addition to this in vitro combination studies in human hepatocytes will be performed.

<p>Find more about this project and other FSA food safety-related projects at the <a href="; target="_blank">Food Standards Agency Research webpage</a>.

BIBRA International Ltd and CXR Biosciences Ltd, Dundee
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