Acetaldehyde as a Food Flavoring Substance: Aspects of Risk Assessment

The Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG) has reviewed the currently available data in order to assess the health risks associated with the use of acetaldehyde as a flavoring substance in foods. Acetaldehyde is genotoxic in vitro. Following oral intake of ethanol or inhalation exposure to acetaldehyde, systemic genotoxic effects of acetaldehyde in vivo cannot be ruled out (induction of DNA adducts and micronuclei). At present, the key question of whether acetaldehyde is genotoxic and mutagenic in vivo after oral exposure cannot be answered conclusively. There is also insufficient data on human exposure. Consequently, it is currently not possible to reliably assess the health risk associated with the use of acetaldehyde as a flavoring substance. However, considering the genotoxic potential of acetaldehyde as well as numerous data gaps that need to be filled to allow a comprehensive risk assessment, the SKLM considers that the use of acetaldehyde as a flavoring may pose a safety concern. For reasons of precautionary consumer protection, the SKLM recommends that the scientific base for approval of the intentional addition of acetaldehyde to foods as a flavoring substance should be reassessed. Available data are reviewed in order to assess the health risks associated with the use of acetaldehyde as a flavoring substance in foods. Acetaldehyde is genotoxic in vitro but it is unclear whether it is genotoxic in vivo after oral exposure. Directly exposed tissues may be particularly affected. The exposure to acetaldehyde remains unclear. Considering the data gaps, it is concluded that use of acetaldehyde as a flavoring substance may pose a safety concern and should be re-evaluated.image

Automated summary

The Senate Commission on Food Safety has found that the use of acetaldehyde as a flavoring substance in foods may pose health risks due to its genotoxic potential. However, there is a lack of sufficient data to determine its genotoxic effects in vivo after oral exposure. Therefore, the commission recommends reassessing the safety of using acetaldehyde as a food flavoring.