Estimated Dietary Intake of Sodium Saccharin and Acesulfame Potassium in Koreans

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 5, pp. 804~811 (2004). ©The Korean Society of Food Science and Technology. ® % ÒÖ¾Þ, j^JB¢~ Sïö & B\*ÁJB;Ás8;1ÁRË{2Á;91Á;\K3 ê«3ÁRÖ;Á;.'Áã"ÁÆö ®~£®n*Ó ®n*ï&¦, 1®~£®n*Ó ®Ïï&¦ 2 ®~£®n*Ó þª+ , 3.&L ®~£. Estimated Dietary Intake of Sodium Saccharin and Acesulfame Potassium in Koreans Hee-Yun Kim*, Hae-Jung Yoon, Ki-Hyoung Hong1, Duck-Jang Choi2, Sung-Kwan Park1, Hui-Og Park3, Myeong-Sig Jin3, Woo-Jeong Choi, Sun-Young Park, Kyoung-Joo Lee, and Chul-Won Lee Center for Food Safety Evaluation, Korea Food and Drug Administration Center for Food Standard Evaluation, Korea Food and Drug Administration 2 Office of Analysis and Evaluation, Korea Food and Drug Administration 3 Food and Drug Department, Chosun University. 1. Mean concentration of 2 artificial sweeteners, sodium saccharin and acesulfame K, in food samples and their daily intakes were estimated. Among 755 food samples, 57 contained these artificial sweeteners. Contribution rate to total estimated daily intake (%) of artificial sweeteners in food categories were high in danmooji for sodium saccharin and ice cream for acesulfame K. Total estimated daily intakes (ΣEDI) for different age groups were high in 30-49 year-old group for sodium saccharin and 13-19 year-old group for acesulfame K. Total estimated daily intakes (ΣEDI) of men and women were 5.91 and 4.89 mg/man/day, respectively. Total estimated daily intakes (ΣEDI) based on mean body weight of 55 kg were 4.13 and 1.25 mg/man/day for sodium saccharin and acesulfame K, respectively. These values ranged within 0.2-1.5% of acceptable daily intake (ADI) evaluated by FAO/WHO and 1.2-13.5% of theoretical maximum daily intake (TMDI), and, therefore, judged to be safe. Keywords: artificial sweeteners, sodium saccharine, acesulfame K. B. . ®Î&b~ n*W ï&º 1956jö JãB FAO/WHO ®Î&b *^&*ö² JECFA(Joint FAO/WHO Expert Committee on Food Additives)öB Ò² ¢ ÿn ;ç * ì S > ®º · ®Î&b~ ¢¢îÏSï(ADI: acceptable daily intake)j J;~ ®º, B ®Î&b ~ Sï ADI ~æ¢ 2k~V *Bº ®Î&b~ ÒÏ 5 Sï~ ï&& Ö 7º~ . ®Î&b~ ¢¢Sï Òº ¢, ', *·Ê, 2¢ î, îÒj ^ê'b ÒÖ¾Þ, jÊ2ö, j^JB ¢, jîÖ", Öz j Wê, _ê, ;ç ö V ¢ ®Î&bö & ¶"~ 1 ï ¢¢Sïj Ò~ ®Î&b ÒÏö & ®*ç~ ï&¢ ~ ® b(1), ¢~ ãÖ¢ z¢ê £ 30j *¦V ê³Òëb *Òræ ®Î&bö & ¶"~ ¢ ï ¢¢S ïj «'b Ò~ ®Î&b~ n*W {¢ * V. ¶ò Ï~ ®b(2-9), ÖÒ¾¢~ ãÖ 20j *¦V ²j¶~ "º &Ò& >ÚN ò, 6ò, Ö zOæB, W Oïò ~ Sï Ò¢ >¯~ ®~. *Þz, ·z> B®~ /z ãË Ã& ö V¢ &®, ÊZÞ ® ~ ÒÏ /Ã~ ®b ö V ®Î&b~ ÒÏ $ Ã&~ ®º ;. . ¾ " &7 ÚöB ®Î&b~ ÒÏï Ã&f n*W ~ ^B6j ~ ²j¶ ~. n*W {B ®Î&bö &Bê " ìº ®n6 j W& ~ ® . V¢B ~ ºö ~ $º ®& b~² ÒÏ>Úæº ®Î&bö & ";Ãê{ 5 ²j¶ ~ ®n6 ², z ¾j&Bº n*W~ {& .. ® º> ®º ; . *Corresponding author: Hee-Yun Kim, Center for Food Safety Evaluation, Korea Food and Drug Administration, 5 Nokbun-dong, Eunpyung-gu, Seoul 122-704, Korea Tel: 82-2-380-1669 Fax: 82-2-380-1359 E-mail: [email protected] 804.

(2) ® 7 ÓÖ¾Þ, j^JB¢~ Sïö & . n*Wö & "~ Ö¢ ²~, BV& CodexV &"~ zOnj Îï" ÿö B'b z& ®& Ë ¦ªj êÂ~ ö & "' "¢ {~ ®. (10-19). ", & Ã&~ ®º &¢Ò ÚÞ ®ö F >Ú ®º j'·W 6Ï'ò~ ®Î&b j'b º > ®, 1997j Sï Ò ê j^JB¢" >ª Ê& º& >Ú Ò& Ö jº 6 . º ÒÖ¾Þ" j^JB¢~ ÒÏï, ÒÏnê 5 ÚSïö & V.¶ò¢ {~V *~ ®ê, 6òê ÒÏ Òf "'·ÒÖ"¢ Ï~ ÖÒ ¾¢ "~ 6ò B Sïj º;~ JECFAöB J; ''~ ADI 5 *¯ ÒÏV&" jv, ¦ÆbB. B Sï~ n*>&j ï& ~¶ ~& .. Òò 5 O». þÒò 2003j 1ú¦V ÿj 12úræ >¯~&b 7öB FÛ > ®º B® 7 ÒÖ¾Þ 5 j^JB¢ ÒÏ & Ë &ç® $º Ç~, f~~, rò~, ÚG&®, "~, jÊâ~, â~, BÎF~ 46« 755®Ïj &çb ~& . >÷æb &êº BÞ, Â, &*, &, 7 ", ¦Ö 6B æöB, 7²êº , îÖ, Ï, ³., *", Ó", Ân 7B æöB '' >÷~ ò ÒÏ ~& . ªCö ÒÏB ÒÖ¾Þ" j^JB¢f '' Sigma Ò(St. Louis, USA), NutrinovaÒ(Sunett-Betrieb, Germany)öB «~ ÒÏ~& <~ £b zêR, j^ÆîÞÚ (ç HPLCÏ)f MerckÒ(Germany), 10% tetrapropylammonium hydroxide solution, Öj, B¢Ö¢ f WakoÒ (Japan), ¾nz¢" B¢Ö¾Þf '' SigmaÒf FisherÒ(USA)öB «~ ÒÏ~& . ÒÏB Carrez I" Carrez II £f '' ¾nz¢ 150 gö bj & 1 L, Öj 330 gö bj & 1 L ~ B~& . ;BÏ ÞÒæº PVDF Acrodisc® AutoPackTM syringe filter(0.45 m filter, Gelman Science Co., USA)¢ «~ ÒÏ*ö zêR 5 mL, b 5 mLj Nf Ï~ ^;Î ©j ÒÏ~& . 88ªC ÒÖ¾Þ" j^JB¢~ ªCf HPLC(Waters Co., USA)¢ ÒÏ~& . "f Symmetry C18(3.9 mmÜ150 mm, 5 µm, Waters Co., USA)¢ ÒÏ~&b ÿçf 0.005 M tetrapropylammonium hydroxide& FB 0.01 M B¢Ö¢ -j^ÆîÞÚ(90 : 10, pH 3.5, v/v)bj Ï~ ªÒ~&. . ¦ÂVº 486 UV detector(¶F ¦ÂV, Waters Co., USA) 210 nmöB ªC~&b photodiode array detector 996(Waters Co., USA)¢ ÒÏ~ scanning~& .. þO» &Ï~ B, þÏ~ B 5 þ·f f (20) ~ O»ö V¢ ÿ¢~² >¯~&b 3² > þ~& . 6ò~ Sï ÖÂ Ò&ç®f 6òê ÒÏV&ö V¢ ®j ª~. 805. ~ ¦ÒÖ"¢ êÖ~& . ®5ï: ö ~ ®ê Sïf æ¦~ ’01 ";Á'·Ò('·Ò ¦^) Ö"B(21) 7 6ò~ ÒÏV&ö ~ &ç® "¶, jÊÝ, ò, Ò "â, jÊâ, ºÞ 35B~ ®Sï ¶ò¢ Ï~&b ö & 1 1¢ ª¶ò, _ê 1 1¢ S ï 5 Wê 1 1¢ Sïf Table 1" ? .. B $ò~ 5ï ÖÂ: ' &ç® ê ®j Û 6ò~ ¢¢º;Sï(EDI: estimated daily intake)f Table 1~ &ç® ê 1 1¢ Sï(food intake)" &ç ® 7 HPLCªCö ~ 6ò& ¦ÂB ®ò~ 6ò ïFï(average contents of sweeteners in food)j Ï~ r ö ~ ÖÂ~& . ò, ¦V, £, î¾ Ëj2, Öïâ, ò, Ò"â, ^Vªörò, ²Ê~ ¢ ¢¢®Sï ¶ò& ìº ¢¦ 6ò &ç®f S ï êÖ B~& . EDI(mg/man/day) = food intake(kg/man/day)Üaverage contents of sweeteners in food(mg/kg) ' 5ïb¦8 n*>ï: 6ò~ ¢ ¢º;Sï" ÒÏV& Ò~ n*>&j ï&~V *B ' &Sï(TMDI: theoretical maximum daily intake)j ¢¢SîÏï(ADI)f jv~& . ' &Sïf &ç ®~ 1 1¢ Sï(Food Intake)" ®Î&b~ ÒÏV &(maximum level of use)ö ~B r ö ~ ÖÂ~& . TMDI(mg/man/day) = food intake(kg/man/day)Ümaximum level of use(mg/kg). Ö" 5 V Ò¦Ú> 5 ¦ÂN 7öB FÛ> ®º B® 7 ÒÖ¾Þ 5 j^JB ¢ ÒÏ &Ë $º Ç~, f~~, rò~, ÚG& ®, "~, jÊâ~, â~, BÎF~ ®*ö F; ê ª~B 46« 755®Ïj &çb ÒÖ¾Þ" j^J B¢j ªC~& . ®~ F;ê ÒÖ¾Þ" j^JB¢~ ¦Â> 5 ¦ÂNf Table 2ö ¾æÞ :f ? . ¦ÂNf .ª~ 71.9% (57 7 41) 5 bBB ®Î&böB 50.0%(4 7 2) &Ë ¸~b, f~~ 10.5%(38 7 4), êÖrò~ 7.7%(13 7 1), º:~ 6.3%(64 7 4), ò 6.3%(32 7 2)~ Bb ¦ÂNj ¾æÚî . $ 6òê ¦ÂNf ÒÖ¾Þf 49(C ¦Ò>~ 6.5%), j^JB ¢f 11(C ¦Ò>~ 1.5%)î . 6ò~ ç ®ê S ®Î&b*ö ÒÖ¾Þ 5 j^JB¢~ ÒÏV & J;>Ú ®º ®ö &~ ^ªz~ &ç®j F ;~& . &ç®j *¾Ò ê ÚîÆ¾* ªC Ö"(22-25), *¯ ÒÏV&~ &ç®ê ª~ö V ï ³ê 5 EDI¢ ÖÂ Ö"º Table 3 5 4f ? . ®F;ê ÒÖ¾Þ~ ¦ÒÖ" ¦ÂB ò~ ï³ ê& &Ë ¸f ®f Zæ ï³ê 0.48 g/kgîb, ¦ ÂN 81.1%(37 7 30 ¦Â)î . ¦ÂN &Ë ¸f &.

(3) ®"²æ B 36 ² B 5 ^ (2004). 806. Table 1. Average food intake for each food item, age, and sex per man per day. Items Cracker Biscuit Chewing gum Apple jam Ice cream Milk Yogurt Bread Candy Chocolate Cheese Fish paste Strawberry beverage (powder) Bran rice-green tea Soy milk Apple juice Soft drink Sikhe Coffee Infant food Mixed soybean paste Sauces Kakdugi Nabak-kimchi Cabbage kimchi Cucumber kimchi Yulmoo kimchi Green onion kimchi Chonggak kimchi Takju Soju File fish Honey Danmooji Pickled cucumber. Average food intake, g/man/day (nationwide) 1.3 0.5 0.0 0.0 3.1 70.60 2.2 1.7 0.2 0.5 0.5 7.3. Ages 1-2. 3-6. 7-12. 13-19. 1.8 3.1 3.8 2.8 0.7 0.6 0.8 0.8 0.2 0.1 0.1 0.0 0.0 0.0 0.1 0.0 1.3 5.7 7.7 7.3 216.800 166.900 167.700 114.200 5.7 5.2 3.2 1.9 0.9 2.6 2.9 3.5 1.0 0.4 0.4 0.3 1.1 1.7 0.9 1.3 1.8 0.9 0.7 0.9 3.1 6.7 9.5 10.9. Sex. 20-29. 30-49. 50-64. >65. 1.2 1.1 0.0 0.0 4.5 56.20 3.2 1.3 0.1 0.3 0.5 10.2. 0.4 0.4 0.0 0.0 1.5 33.90 1.7 1.9 0.1 0.1 0.5 7.7. 0.1 0.1 0.0 0.0 0.2 28.90 1.4 0.6 0.1 0.0 0.1 4.4. 0.1 0.0 0.0 0.0 0.0 29.70 0.5 0.1 0.2 0.0 0.2 1.7. 1.4 0.4 0.0 0.0 3.0 76.50 2.0 1.6 0.2 0.5 0.5 7.5. 1.2 0.6 0.0 0.0 3.1 65.30 2.4 1.9 0.2 0.5 0.5 7.2. 0.0. 0.0. 0.0. 0.0. 0.0. 0.0 3.5 0.1 0.0 3.6 0.9 0.0 0.8 0.0 9.3 11.50 99.70 0.0 2.0 1.6 9.1 14.00 16.60 0.0 0.2 -. 0.1 3.3 0.2 3.4 2.5 6.0 0.2 1.9 0.0 14.70 3.5 100.800 0.1 1.5 1.2 7.0 7.4 35.60 0.4 0.3 3.960 0.180. 0.2 2.6 0.3 3.0 4.0 8.1 0.2 1.1 0.0 9.3 4.0 83.90 0.1 1.2 1.2 8.3 2.6 6.4 0.2 0.2 2.800 0.170. 0.0. 0.0. 0.0. 0.2. 0.0. 0.0. 0.2 3.0 0.3 3.2 3.3 7.1 0.2 1.5 0.0 11.80 3.8 91.90 0.1 1.3 1.2 7.7 4.9 20.20 0.3 0.3 003.371) 000.171). 0.0 70.0 0.0 3.6 2.6 0.0 9.4 0.0 0.0 1.0 0.9 8.5 0.0 0.0 0.0 0.4 0.0 0.0 0.1 0.1 -. 0.0 2.9 0.0 7.5 4.4 0.0 0.0 0.3 0.0 4.0 0.9 23.60 0.2 0.3 0.1 1.6 0.0 0.0 0.4 0.5 -. 0.0 0.4 0.8 4.8 1.4 0.4 0.0 0.5 0.0 8.7 1.1 53.30 0.0 0.3 0.3 2.9 0.0 0.0 0.4 0.2 -. 0.2 2.0 0.4 7.7 3.4 2.6 0.0 1.3 0.0 10.90 1.3 76.30 0.0 1.6 0.2 4.4 0.4 8.8 0.5 0.3 -. 0.0 1.3 0.0 4.7 5.0 16.4 0.0 1.6 0.0 12.70 2.1 91.80 0.0 1.2 1.1 5.3 9.4 21.30 0.5 0.2 -. 0.5 0.1 1.1 0.3 0.4 0.2 1.9 0.5 3.0 3.2 11.1 5.5 0.0 0.0 2.3 1.5 0.1 0.0 14.90 13.50 3.8 5.6 114.500 116.700 0.2 0.0 1.2 2.6 1.8 1.8 11.00 10.70 6.6 20.60 31.20 30.30 0.3 0.2 0.2 0.3 -. Males Females. 1). Data were reprocessed with report on 2001 national health and nutrition survey (dietary intake survey) from Korea Ministry of Health and Welfare.. ç®f Jæ ï³êº 0.33 g/kg, ¦ÂNf 100.0%(5 7 5 ¦Â)îb Ú[~ ï³êº 0.04 g/kgb ¦ ÂNf 11.8%(17 7 2 ¦Â)î, svV~ ï³êº 0.11 g/kgb ¦ÂNf 50.0%(4 7 2 ¦Â) ¾æÒb Ò""Ê, êÖrò, B 5 brò öBº ¦Â>æ p ~ (Table 3). Table 4º j^JB¢ö & ªCÖ"¢ ¾æÞ Ö" ¦ÂB ò~ ï³ê& &Ë ¸f ®f òîb ï ³ê& 1.64 g/kg 5 ¦ÂNf 6.3%(32 7 2 ¦Â)& . $ ¦ÂN &Ë ¸f &ç®f êÖrò ï³ê 0.13 g/kg, ¦ÂNf 7.7%(13 7 1 ¦Â)î . Òû~ ã Ö ï³ê 0.37 g/kg 5 ¦ÂN 6.3%(64 7 4 ¦Â)î jÊÝf ï³ê 0.30 g/kg 5 ¦ÂN 2.8%(36 7 1. ¦Â) ¾æÒb ºÞ, ~®, Ú[, brò 5 svV öBº ¦Â>æ p~ . 6ò~ _ê S 6ò 2«ö & _&ê EDI¢ ÖÂ Ö"º Table 5f ? . _&ê 6ò~ EDI¢ ÖÂ Ö", ÒÖ¾Þf 30-49^ 5 50-64^öB, j^JB¢f 13-19^ 5 7-12^ö B Sï &Ë ôj ©b º;B . ãËf 30-49 ^ 5 50-64^öBº Zæ, svV, C'f~, Ú[ j ô S~ 13-19^ 5 7-12^öBº ò, Òû, êÖrò, j Êâ j ô S~V r^b ÒòB ..

(4) ® 7 ÓÖ¾Þ, j^JB¢~ Sïö & . 807. Table 2. Concentration of sweeteners detected in food categories that are listed by Korea Sweeteners Sodium saccharin Commodity. Cake and rice cake Dried cake Candy Chocolate Chewing gum Jam Syrup Oligosaccharide Ice cream Milk Low-fat milk Processed milk Fermented milk beverage Processed cheese Processed meat products Processed fish products Mook Extract tea Powedred tea Fruit tea Fruit & vegetable beverage Soft drink Soy milk Fermented products Other beverage Prepared milk Growing preparation food Infant formula Patient food Mixed soybean paste Sauces Red ginseng beverage Kimchi Salt-fermented fish product Salted food Hard-boiled food Takju Yakju Soju Spirituous liquor Liqueur Slices of dried meat seasoned with spices Peanut and processed nut product Honey Mixed food additives Lunch-box Total. No. of sample. Acesulfame potassium. Mean conc. Mean conc. No. of of tested of detected detected samples samples sample (g/kg) (g/kg). Detection rate (%). Mean conc. Mean conc. of tested of detected samples samples (g/kg) (g/kg). No. of detected sample. Detection rate (%). 16 86 64 22 32 04 10 01 1710 01 01 16 18 02 02 21 01 05 13 03 35 13 14 04 21 02 09 02 02 01 03 01 38 07 57 02 12 03 06 02 04. 3 4 41 -. 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 14.290 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 10.530 0.00 71.920 0.00 0.00 0.00 0.00 0.00 0.00. 0.005 0.013 0.008 -. 0.036 0.120 0.436 -. 1 4 2 2 1 -. 0.00 1.16 6.25 0.00 6.25 0.00 0.00 0.00 1.17 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 7.69 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00. 0.004 0.020 0.051 0.001 0.010 -. 0.303 0.367 1.638 0.200 0.127 -. 09. -. 0.00. -. -. -. 0.00. -. -. 05 09 04 01 7550. 1 49. 0.00 0.00 25.000 0.00 6.49. 1.316 1.342. 5.264 5.856. 1 11. 0.00 0.00 25.00 0.00 1.46. 1.180 1.266. 4.720 7.355.

(5) ®"²æ B 36 ² B 5 ^ (2004). 808. Table 3. The analytical results and estimated daily intakes of sodium saccharin in each food item that is regulated by Korea Sweeteners Samples. Danmooji Pickled cucumber Fish paste Apple juice Soft drink Sikhe Coffee Kakdugi Nabak-kimchi Cabbage kimchi Cucumber kimchi Yulmoo kimchi Green onion kimchi Chonggak kimchi Total. Sodium saccharin. No. of sample No. of detected sample. Mean conc. of detected samples (g/kg). EDI (mg/man/day). 300 5 2 3 1 41. 0.480 0.334 0.036 0.115 0.110 1.075. 1.616 0.057 0.259 1.352 0.847 4.131. 370 5 170 220 130 3 1 4 1 200 3 2 3 3 13400. 6ò~ Wê S 6ò 2«ö & Wê EDIj ÖÂ Ö"º Table 6 " ? . Wê EDIf ®ê 1 1¢ ïSï(Wê)ö HPLC ªCö ~ 6ò& ¦ÂB ®ò~ 6ò ï Fïj 8j Ö~ ÖÂ~& . 6ò~ EDI ¢ ÖÂ Ö", ÒÖ¾Þf ÎW~ Sï ¸f ©b ¾æÒb j^JB¢f W~ Sï ¸f ©b ¾ æÒ . $, Wê C ¢¢º;Sï(ΣEDI)f ÎW 5.91 mg/ man/day, Wf 4.89 mg/man/dayb ÎW W . ¸² ¾æÒ . 6òê º;Sï 5 n*W ï& 6òê EDIf ÒÏV&Ò~ n*>&j ï&~V *B ADI¢ jv Ö"º Table 7" ? . 2001j "'·Òö ~ ®Sïj V. ÖÂB Î ¦Òò~ ®ê 6òê ï³êö ' ®~ S ïj ~ 11¢ º;Sïj ~&j r, 6 òê ΣEDIº FAO/WHOöB ï&B ' 6ò~ ADI¢ "ïÚ7 55 kgb ~Ö ÒÖ¾Þ 275 mg/man/day (ADI 0-5 mg/kg), j^JB¢ 825 mg/man/day(ADI 0-15 mg/ kg)f jv~&j r '' 1.5% 5 0.2% ~ Ôf >~¢ & . çV >~ f ' &ç®öB 6ò& ¦ÂB ®Ï. ~ ï8j Ï~&bæ B 6ò& ¦Â>æ p º ®Ïj êÖö ' 6ò~ C EDIº R ÔjæÒ¢ '> V¢B CEDI/ADI Ö Ôf 8j ¾æâ © . '~ 6òê º;Sï jv Table 8f 6ò~ ¢¢º;Sïö & *Òræ B ÒÖ"f Ö"¢ jv~ ¾æÞ © . 6òê 11¢ Sïö & ÖÒ¾¢öBº (14)ö ~ B "'·Òf SïBö ~ ¢¢S. º;Ö", ®²jï" &îÏïj Ï º;Sïï & 5 f (26)ö ~ &ç®~ BªC~, "'·Ò ö ~ Sï Ö"& B : ® . öº ¢öB >¯B 1994jêf 1996jêö B Ö", îÒj, î 5 J¦öB B Ö" ~ B& ®b Ö"f jv~&j r 6òê SjNöB ÒÖ ¾Þ z ¸f ©b ¾æÒ " º "ö z ô S~º ãËj "î . Ö"º ÒÖ¾Þ ~ ãÖ f~~ 5 .ª~ ÒÏV&~ {&ö V ©b ÒòB . çV ~ Sï Ö"¢ jv~º ãÖ, ÒO»ö V ¢ º;~º O» ¢ ² "& $º "²ï&F > ®º º ® Vê N 5 &ö V¢ î&B 6ò f ÒÏV& V r^ö 6ê J~¢ ~, ö 'ÏB ¦ÒÖ"º ®Î&b*~ ÒÏV&ö V¢ þj ¯ ©b ' 6ò~ ÒÏ&Ë® 5 ÒÏV& *>&ËW ®º ®j &çb ~º ãË ®bæ Ò Ï&ËW Ô¾ $º ÒÏ&ËW ìº ®~ ¦Ò> º jv' ' . V¢B öB ÖÂB ® 7~ 6 òê ³ê 5 Ö"¦V áf º;Sïf 6 & ® *Ú~ 6ò ï³ê 5 B 6ò Sï £* ¸j > ®º &ËW ® . Nê 6ò~ Sï Òº &æ ÒO»j 'Ï Ö"¢ '' b ¦Æ~¢ ;{ Sï º;Ö"¢ áj > ® j ©b ÒòB .. º. £. 7öB FÛ> ®º B® 7 ÒÖ¾Þ 5 j^JB ¢ ÒÏ &Ë &ç® $º Ç~, f~~, rò~, ÚG&®, "~, jÊâ~, â~ 5 BÎF~ 46« 755®Ïj &çb 6ò 2«ö & ÒÏ ¢ 2k ~ ¢ Û B S>º 6ò~ C Sïj .

(6) ® 7 ÓÖ¾Þ, j^JB¢~ Sïö & . 809. Table 4. The analytical results and estimated daily intakes of acesulfame potassium in each food item that is regulated by Korea Sweeteners Samples. Cracker Biscuit Chewing gum Apple jam Ice cream Milk Yogurt Bread Candy Chocolate Cheese Fish paste Strawberry Beverage(powder) Bran rice-green tea Soy milk Apple juice Soft drink Sikhe Coffee Infant food Mixed soybean paste Sauces Kakdugi Nabak-kimchi Cabbage kimchi Cucumber kimchi Yulmoo kimchi Green onion kimchi Chonggak kimchi Takju Soju File fish Honey Total. Sweeteners 1-2 3-6 7-12 13-19 20-29 30-49 50-64 >65. No. of detected sample. Mean conc. of detected samples (g/kg). EDI (mg/man/day). 1 2 2 4 1 10. 0.303 1.638 0.200 0.367 0.127 2.635. 0.152 0.000 0.000 0.620 0.073 0.000 0.407 0.000 1.252. 48 36 32 4 171 18 22 16 64 22 2 19 1 11 14 22 13 3 1 11 1 3 3 1 20 3 2 3 4 12 6 9 9 606. Table 5. Estimated daily intakes of sweeteners for each age Ages. Acesulfame potassium. No. of sample. Table 6. Estimated daily intakes of sweeteners for sex. EDI* (mg/man/day) Sodium saccharin. Acesulfame potassium. 0.269 0.872 1.653 2.119 2.400 3.190 2.879 2.127. 1.625 2.586 2.703 2.792 1.868 0.700 0.171 0.073. *EDI (mg/man/day) = Food intake (kg/man/day)ÜSweeteners contents in food (mg/kg).. Sweeteners Sex Male Female. EDI* (mg/man/day) Sodium saccharin. Acesulfame potassium. 4.679 3.633. 1.227 1.257. ΣEDI (mg/man/day) 5.906 4.890. *EDI (mg/man/day) = Food intake (kg/man/day)ÜSweeteners contents in food (mg/kg).. Ò~ FAO/WHO~ ADIf jv ¦ÆbB 6ò~. B Sï" ADI* n*>&ï& 5 ÒÏV& B; V. ¶ò Ï~¶ >¯~& . V¢B ªCB Ö"¢ V. ®F;ê, _&ê, Wê 5 6òê ÒÏ ¢ 2k.

(7) ®"²æ B 36 ² B 5 ^ (2004). 810. Table 7. Assessment of dietary intake of sodium saccharin and acesulfame potassium Sweeteners. ΣEDI1) (mg/man/day). ADI2) (mg/man/day). ΣTMDI3) (mg/man/day). EDI/ADI (%). Sodium saccharin Acesulfame potassium. 4.131 1.252. 275 825. 30.610 106.460. 1.502 0.152. 1). EDI (mg/man/day) = Food intake (kg/man/day)ÜSweeteners contents in food (mg/kg). ADI is expressed in terms of mg/kg weight/day by a man of 55 kg. 3) TMDI (mg/man/day) = Food intake (kg/man/day)ÜMaximum level of use (standards for use) (mg/kg). 2). Table 8. Comparison of estimated daily intake of sweeteners in Korea, Japan, Italy, Denmark, Netherlands, and UK Sweeteners. ADI1) EDI2) from this (mg/man/day) study (mg/man/day) Korea3). Study period Sodium saccharin Acesulfame potassium. 2003 4.13 1.25. 275 825. 1997 0.26 -. EDI from references (mg/man/day) Japan. Japan. Italy4). 1996 7.64 -. 1994 7.26 -. 1996 0.21 0.02. Denmark5) The Netherlands6) 1995 2.0 3.6. 1995 0.4 0.2. UK7) 1992 0.40 0.63. 1). ADI is expressed in terms of mg/kg weight/day by a man of 55 kg. EDI (mg/man/day) = Food intake (kg/man/day)ÜSweeteners contents in food (mg/kg). 3) Estimated by Lee CW et al. (14) 4) Estimated by Leclercq C et al. (27) 5) Expressed by Renwick AG (28) 6) Estimated by Hulshof KFAM et al. (29) 7) Estimated by Hinson AL et al. (30) 2). ~ "'·Ò¶òö "~ &ç®~ F;" _ö V 6òê 1 1¢ º;Sïj ÖÂ~&b FAO/ WHOöB J; ADIf jv ¦Æ Ö", C ¦Ò> 755 7 57~ 6ò& ¦Â>Ú 7.6%~ ¦ÂNj ¾æÚ îb 6òê ¦Â>f ¦ÂNf '' ÒÖ¾Þ 49(6.5%) 5 j^JB¢ 11(1.5%)b ¾æÒ . $, & ç®ê ¢¢º;Sïj ÖÂ Ö" ÒÖ¾Þf Z æöB, j^JB¢f jÊâöB &Ë ¸f ©b ¾ æÒ . _ê ΣEDIº 1.89-4.91 mg/man/day~ º* 13-19^ öB 6ò S& &Ë ô~b 65^ çöB &Ë Ô ~ . $ ' 6ò¢ _&ê ÒÖ¾Þf 30-49^, j^JB¢f 13-19^öB &Ë Sï ôf © b ¾æÒ . Wê ΣEDIº ÎWf 5.91 mg/man/day, Wf 4.89 mg/man/dayb ¾æÒ . "'·Ò ~ ®ê 1 1¢ Sï" 6òê ï¦Â³ê¦V ¢¢º; Sïj ÖÂ~&j r, 6òê ΣEDIº ÒÖ¾Þ 4.13 mg/man/day, j^JB¢ 1.25 mg/man/day ' 6 ò~ ADI¢ "ïÚ7 55 kgb ~Ö 275-825 mg/man/ dayf jv~&j r Ö Ôf >~¢ ¾æÚîb Ö" º ADI &j 0.2-1.5% >&î ÒÏ&Ë &ç®~ ' TMDI~ 1.2-13.5%~ >&b ÒÏ&ç®j Û 6ò~ Sº n*~ 6B .. ^. ò. 1. Gibney MJ. Dietary intake methods for estimating food additive intake. Regulatory Toxicol. Pharmacol. 30: 31-33 (1999) 2. Yukimasa M, Yuka K, Takashi H, Nobumi A, Masanori S, Yoshio I. Preparation an characterization of sulfite adducts. Toxicol. Environ. Health. Jpn. 41: 440-446 (1995) 3. Sumiko T, Tadashi S, Kenji I, Takeo K, Mieko K, Motohiro N, Hiromichi H, Toshinobu F, Hiroyuki K, Munehiko G, Yoshio S, Kiyoshi S, Kakuyuki O, Hiroshi M, Hisanori U, Teruo S, Yoshio I. Daily intake of non-naturally occurring chemically synthesized. food additives from the processed foods purchased in Japan. J. Food Hyg. Soc. Jpn. 36: 93-101 (1995) 4. Sumiko T, Tadashi S, Motohiro N, Yoshinobu F, Hiroyuki K, Munehiko G, Yoshio S, Yasuko M, Zensho O, Minoru S, Kazuo N, Shigeru M, Shuichi E, Yayoi S, Hisanori U, Teruo S, Yoshio I. Estimation of daily intake of chemically synthesized natural food additives from processed foods in Japan. J. Food Hyg. Soc. Jpn. 37: 308-318 (1996) 5. Sumiko T, Kaori F, Masa K, Tadashi S, Sachiko UH, Miyuki F, Noboru K, Yoshiko O, Kazuya F, Hiroshi S, Yoshio I. Naturally occurring of sulfites in raw and processed foods. J. Food Hyg. Soc. Jpn. 34: 303-313 (1993) 6. Sumiko T, Masako K, Yukihiro M, Tadashi S, Noboru K, Kazuya F, Kazuko W, Sachiko UH, Shigeaki I, Kazuya F, Hiroshi S, Yoshio I. Naturally occurring of nitrite existing in various raw and processed foods. J. Food Hyg. Soc. Jpn. 34: 294-302 (1993) 7. Sumiko T, Tadashi S, Nobutake U, Tateo K, Hiroshi S, Sachioko UH, Junko M, Noboru K, Yoshio I. Naturally occurring of orthophosphate ion in various rqu and processed foods by ion chromatography. J. Food Hyg. Soc. Jpn. 35: 56-65 (1994) 8. Sumiko T, Tadashi S, Koichiro O, Koji T, Tasuchi F, Yoshio I. Preparation of sample solution using pronase treatment for determination of food coal-tar dyes in foods. J. Food Hyg. Soc. Jpn. 36: 68-76 (1994) 9. Tomomi K, Tomoko Y, Yoshie T, Nastsuyo H, Yoshiko T, Miki F, Masanori S, Sumiko, T, Tadashi S, Yosio I. Studies on daily Intake of Food Coal-tar Dye in Japan. J. Food Chem. Jpn. 2: 1623 (1995) 10. Lee CW, Lee DS, Moon BS. A study on intakes of some food additives by Korean. Korean J. Food Hyg. 4: 1-20 (1989) 11. Kim KS, Lee CW, Lee DS, Lee YJ, Yu SY, Kim YK, Lee JD, Moon BS, Shin MK. A study on intakes of some food additives by Korean (I) (DHA, BHA, BHT). Ann. Report NIH 22: 443-454 (1985) 12. Kim KS, Lee CW, Lee DS, Lee YJ, Yu SY, Kim YK, Kim KN, Kim JH, Moon BS. A study on intakes of some food additives by Korean (II) (Benzoic acid, Sorbic acid, ρ-Hydroxybenzoate ester). Ann. Report NIH 23: 631-642 (1986) 13. Kim KS, Lee CW, Lee DS, Lee YJ, Yu SY, Kim YK, Kim KN, Hong KH, Kim HJ, Moon BS. A study on intakes of some food additives by Korean (III) (Propionic acid, Sodium nitrite, Sodium sulfite (as SO2)). Ann. Report NIH 24: 719-732 (1987).

(8) ® 7 ÓÖ¾Þ, j^JB¢~ Sïö & 14. Lee CW, Kim BS, Kwak IS, Lee CH, Park SK, Huh SY, Ju SK, Kang KM, Park JS, Kim KS. A study on food additives from diet (Artificial sweeteners). Ann. Report KFDA 1: 67-74 (1997) 15. Lee CH, Park SK, Yun HJ, Park JS, Lee JO. Estimation of daily intake of artificial sweetener and antioxidants in foods. Korean J. Food Sci. Technol. 32: 519-524 (2000) 16. FAO/IPCS. Summary of Evaluations Performed by the Joint FAO/ WHO Expert Committee Food Additives. JECFA, Rome, Italy (1994) 17. Lee JO, Yun HJ, Lee CH, Park SK, Lee CW. A study for analytical method of synthetic color additives in foods (I). Ann. Report KFDA 2: 107-115 (1998) 18. Lee JO, Kim SH, Yun HJ, Lee CH, Park SK, Park JS, Jung YH, Chae SY, Kim EJ, Lee CW. A study for analytical method of synthetic color additives in foods (II). Ann. Report KFDA 3: 129148 (1999) 19. JECFA. Safety evaluation of certain food additives. WHO Food Add. Series 42: 402-459 (1999) 20. Kim HY, Yoon HJ, Hong KH, Lee CH, Park SK, Choi JM, Park SY, Lee KJ, Oh SJ, Kim MS, Park SM, Lee CW. A study on intake of artificial sweeteners in foods (I). Ann. Report KFDA 6: 169-176 (2003) 21. Ministry of health and welfare. Report on 2001 National Health and Nutrition Survey (Dietary Intake Survey). Korea Health Industry Development Institute, Seoul, Korea (2001) 22. Hajimu I, Motohiro N, Yoshinobu F, Yoshio I, Takashi Y. Evaluation of the contents of BHA, BHT, propylene glycol, and sodium saccharin in foods and estimation of daily intake based on the results of official inspection in Japan in fiscal year 1994. J. Food Hyg. Soc. Jpn. 39: 89-100 (1998) 23. Shin KH, Lee YH, Lee YJ, Lee HD. A study on the food addi-. 811. tives. (The simultaneous analysis of food colorants by HPLC). Ann. Report NIH 18: 377-381 (1981) 24. Hajimu I, Takiko S, Yoko K, Yuiko T, Takashi Y, Motohiro N, Yoshinobu F. Estimation of antifungal agent concentrations allowed as food additives in food and their daily intake based on official inspection results in Japan in fiscal year 1996. J. Food Hyg. Soc. Jpn. 40: 407-416 (1999) 25. Hajimu I, Takiko S, Yoko K, Yuiko T, Takashi Y, Motohiro N, Yoshinobu F. Estimation of preservative concentrations in food and their daily intake based on official inspection results in Japan in fiscal year 1996. J. Food Hyg. Soc. Jpn. 40:246-258 (1999). 26. Kim HY, Lee YJ, Hong KH, Ha SC, An MS, Cho JS, Kim KS. Intake of food additives in foods by total diet. Food Sci. Technol. 30: 767-774 (1998) 27. Leclercq C, Berardi D, Sorbillo MR, Lambe J. Intake of saccharin, aspartame, acesulfame K and cyclamate in Italian teenagers: present levels and projections. Food Add. Contam. 16: 99-109 (1999) 28. Renwick AG. Intake studies on low-calorie sweeteners: methods, results and comparisons. In: Intake Studies-Lessons Learnt. Corti A (ed). International Sweeteners Association, Brussels, Belgium. pp. 79-97 (1995) 29. Hulshof KFAM, Bouman M. Use of various types of sweeteners in different population groups. In: 1992 Dutch National Food Consumption Survey. Hulshof KFAM, Bouman M (eds). TNO Nutrition and Food Research Institute, Bonn, Germany (1995) 30. Hinson AL, Nicol WM. Monitoring sweetener consumption in Great Britain. Food Add. Contam. 9: 669-681 (1992) (2004j 7ú 31¢ 7>; 2004j 10ú 3¢ j).

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