Considerations for deriving a safe intake of propylene glycol.

Autor: Lewis AS; Gradient, Boston, MA, 02108, USA. Electronic address: alewis@gradientcorp.com., Boomhower SR; Gradient, Boston, MA, 02108, USA; Harvard Division of Continuing Education, Harvard University, Cambridge, MA, 02138, USA., Marsh CM; Gradient, Boston, MA, 02108, USA., Jack MM; American Beverage Association, Washington, DC, 20004, USA.
Jazyk: angličtina
Zdroj: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association [Food Chem Toxicol] 2024 Apr; Vol. 186, pp. 114460. Date of Electronic Publication: 2024 Feb 05.
DOI: 10.1016/j.fct.2024.114460
Abstrakt: The use of propylene glycol (PG) in food and other applications is widespread, and some estimates of dietary exposure to PG approach or exceed the Acceptable Daily Intake (ADI) of 25 mg/kg bw-day. The current ADI for PG applies a cumulative uncertainty factor of 100, which includes factors of 10 for both interspecies and intraspecies differences. Available toxicology studies and human data, however, indicate a plausible mode of action (MoA) that would support a chemical-specific adjustment factor (CSAF) of 1 for interspecies toxicodynamic differences, reducing the total uncertainty factor from 100 to 40. The MoA involves an increase in serum PG concentrations after metabolic saturation, leading to serum hyperosmolarity, which can ultimately cause hemolytic changes and red blood cell damage. Therefore, the species similarities in toxicodynamic response for this critical effect could support increasing the ADI from 25 to 62.5 mg/kg bw-day, applicable to both children and adults.
Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Ari Lewis, Steven Boomhower and Charlotte Marsh are employed by Gradient, a private environmental consulting firm. Maia Jack is Chief Science and Regulatory Officer at the American Beverage Association. The work reported in this paper was conducted during the normal course of employment. This work was funded by the American Beverage Association and the International Organization of the Flavor Industry. The authors have the sole responsibility for the writing, content, and conclusions of this article.
(Copyright © 2024 Gradient. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: