Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Assessment of Estimated Daily Intakes of Artificial Sweeteners from Non-alcoholic Beverages in Children and Adolescents

어린이와 청소년의 비알콜성음료 섭취에 따른 인공감미료 섭취량 평가

  • Kim, Sung-Dan (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Moon, Hyun-Kyung (Department of Food and Nutrition, Dankook University) ;
  • Lee, Jib-Ho (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Chang, Min-Su (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Shin, Young (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Jung, Sun-Ok (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Yun, Eun-Sun (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Jo, Han-Bin (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Jung-Hun (Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • 김성단 (서울시보건환경연구원) ;
  • 문현경 (단국대학교 식품영양학과) ;
  • 이집호 (서울시보건환경연구원) ;
  • 장민수 (서울시보건환경연구원) ;
  • 신영 (서울시보건환경연구원) ;
  • 정선옥 (서울시보건환경연구원) ;
  • 윤은선 (서울시보건환경연구원) ;
  • 조한빈 (서울시보건환경연구원) ;
  • 김정헌 (서울시보건환경연구원)
  • Received : 2014.04.01
  • Accepted : 2014.07.01
  • Published : 2014.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

The aims of this study were to estimate daily intakes of artificial sweeteners from beverages and liquid teas as well as evaluate their potential health risks in Korean children and adolescents (1 to 19 years old). Dietary intake assessment was conducted using actual levels of aspartame, acesulfame-K, and sucralose in non-alcoholic beverages (651 beverages and 87 liquid teas), and food consumption amounts were drawn from "The Fourth Korea National Health and Nutrition Examination Survey (2007~2009)". To estimate dietary intake of non-alcoholic beverages, a total of 6,082 children and adolescents (Scenario I) were compared to 1,704 non-alcoholic beverage consumption subjects (Scenario II). The estimated daily intake of artificial sweeteners was calculated based on point estimates and probabilistic estimates. The values of probabilistic artificial sweeteners intakes were presented by a Monte Carlo approach considering probabilistic density functions of variables. The level of safety for artificial sweeteners was evaluated by comparisons with acceptable daily intakes (ADI) of aspartame (0~40 mg/kg bw/day), acesulfame-K (0~15 mg/kg bw/day), and sucralose (0~15 mg/kg bw/day) set by the World Health Organization. For total children and adolescents (Scenario I), mean daily intakes of aspartame, acesulfame-K, and sucralose estimated by probabilistic estimates using Monte Carlo simulation were 0.09, 0.01, and 0.04 mg/kg bw/day, respectively, and 95th percentile daily intakes were 0.30, 0.02, and 0.13 mg/kg bw/day, respectively. For consumers-only (Scenario II), mean daily intakes of aspartame, acesulfame-K, and sucralose estimated by probabilistic estimates using Monte Carlo simulation were 0.52, 0.03, and 0.22 mg/kg bw/day, respectively, and 95th percentile daily intakes were 1.80, 0.12, and 0.75 mg/kg bw/day, respectively. For scenarios I and II, neither aspartame, acesulfame-K, nor sucralose had a mean and 95th percentile intake that exceeded 5.06% of ADI.

본 연구는 음료 651건 및 액상차 87건의 인공감미료 실측치(아스파탐, 아세설팜칼륨 및 수크랄로스)와 제4기 국민건강 영양조사 중 영양조사의 섭취량을 이용하여 단위 체중당 비알콜성음료 섭취량이 가장 높았던 1~19세의 어린이 및 청소년을 대상으로 비알콜성음료를 통한 인공감미료의 추정식이섭취량(estimated daily intake, EDI)을 산출하여 평가하였다. 비알콜성음료의 섭취량은 어린이 및 청소년 6,082명 전체의 비알콜성음료의 평균소비자(average consumer)와 극단소비자(extreme consumer)의 섭취량을 파악하기 위하여 평균, 95 percentile 및 분포를 적용한 경우(시나리오 I)와 비알콜성음료를 섭취한 어린이와 청소년 1,074명의 섭취량 평균, 95 percentile 및 분포를 적용한 경우(시나리오 II)로 나누어 살펴보았다. 음료에 함유된 인공감미료의 건강 위해성 평가는 추정식이섭취량과 FAO/WHO에서 설정한 일일섭취허용량(acceptable daily intake, ADI)인 아스파탐 40 mg/kg bw/day, 아세설팜칼륨 15 mg/kg bw/day, 수크랄로스 15 mg/kg bw/day 값을 비교하여 %ADI로 평가를 하였다. 인공감미료의 인체노출량 계산에 필요한 몸무게는 국민건강영양조사 검진조사 자료를 이용하였다. 이때 위해도 평가방법은 평균과 95th percentile을 이용하는 단일값평가와 각 변수의 확률밀도함수(probabilistic density functions, PDFs)를 이용한 Monte Carlo simulation을 실시하여 확률평가를 하였다. 연구 결과를 요약하면 인공감미료는 아스파탐, 아세설탐칼륨, 수크랄로스가 평균 $3.21{\pm}28.36mg/kg$(ND~342.00 mg/kg, 검출률 1.4%), $1.94{\pm}12.55mg/kg$(ND~160.00 mg/kg, 검출률 4.5%), $6.18{\pm}23.27mg/kg$(ND~290.00 mg/kg, 검출률 10.8%) 함유되어 있었다. 또한 비알콜성음료에 함유된 인공감미료 중 아스파탐은 Min Extreme 분포, 아세설팜칼륨은 Logistic 분포, 수크랄로스는 Student's t 분포를 나타냈다. 비알콜성음료 섭취량은 어린이와 청소년 전체를 대상으로 한 시나리오 I에서는 대부분 Logistic 분포를 나타내었으나, 특히 소비자 집단만을 고려한 시나리오 II 경우에는 왼쪽으로 기울어진 Max Extreme 분포가 되었다. 체중은 시나리오 I이 Logistic 분포, 시나리오 II는 Beta 분포를 나타내었다. 그리고 시나리오 I에서 확률평가한 아스파탐, 아세설팜칼륨, 수크랄로스의 평균 추정식이섭취량은 각각 0.09, 0.01, 0.04 mg/kg bw/day였으며, 95th percentile 추정식이섭취량은 각각 0.30, 0.02, 0.13 mg/kg bw/day였다. 확률평가한 아스파탐, 아세설팜칼륨, 수크랄로스의 평균 %ADI는 각각 0.22, 0.04, 0.24이었고, 확률평가한 95th percentile %ADI는 각각 0.75, 0.13, 0.83으로 안전한 수준이었다. 시나리오 II에서 확률평가한 아스파탐, 아세설팜칼륨, 수크랄로스의 평균 추정식이섭취량은 각각 0.52, 0.03, 0.22 mg/kg bw/day였으며, 95th percentile 추정식이섭취량은 각각 1.80, 0.12, 0.75 mg/kg bw/day였다. 확률평가한 아스파탐, 아세설팜칼륨, 수크랄로스의 평균 %ADI는 각각 1.32, 0.22, 1.44였고, 확률평가한 95th percentile %ADI는 4.52, 0.80, 5.06으로 나타났다. 즉 비알콜성음료 섭취를 통한 인공감미료 중 아스파탐, 아세설팜칼륨, 수크랄로스의 노출수준은 일일섭취허용량(ADI)을 초과하는 인구집단은 없는 것으로 나타났으며, 시나리오 I II에서 아스파탐, 아세설팜칼륨, 수크랄로스의 평균 및 95th percentile %ADI는 모두 5.06이내로 낮은 수준이었다. 한편 섭취자군 중 인공감미료에서 검출률이 가장 높았던 수크랄로스의 경우 %ADI가 10 이상일 확률이 2.2%였다.

Keywords

References

  1. WHO. 2003. Diet, nutrition and the prevention of chronic diseases. WHO Technical Report Series, 916. Report of a Joint FAO/WHO Expert Consultation. World Health Organization, Geneva, Switzerland.
  2. Nelson AL. 2000. Special topics. In Sweeteners: Alternative. Eagan Press, St. Paul, MN, USA. p 91-95.
  3. Nabors OL, Gelardi RC. 1985. 1. Introduction, 5. Acesulfame- K. In Alternative Sweeteners. Marcel Dekker, Inc., New York, NY, USA. p 1-14, 89-102.
  4. Kim SY, Oh DK, Kim SS, Kim CJ. 1996. New sweeteners used in sucrose-free cookies: Sugar alcohols and new sugar sweeteners. Food Sci Ind 29: 53-61.
  5. KFDA. 2009. Korea Food Additives Code. Korea Food and Drug Administration, Seoul, Korea. p 1-12.
  6. Schoenig GP, Goldenthal EI, Geil RG, Frith CH, Richter WR, Carlborg FW. 1985. Evaluation of the dose response and in utero exposure to saccharin in the rat. Food Chem Toxicol 23: 475-490. https://doi.org/10.1016/0278-6915(85)90142-5
  7. Weihrauch MR, Diehl V. 2004. Artificial sweeteners-do they bear a carcinogenic risk? Ann Oncol 15: 1460-1465. https://doi.org/10.1093/annonc/mdh256
  8. Han YJ, Kim JH, Park SY, Oh JH, Jang YM, Kim MH. 2010. Monitoring of food additives as an artificial sweetener on favorite foods of children. J Fd Hyg Safety 25: 185-191.
  9. Boulton TJ, Magarey AM, Cockkinton RA. 1995. Tracking of serum lipids and dietary energy, fat and calcium intake from 1 to 15 years. Acta Paediatr 84: 1050-1055.
  10. Lee JM, Park HJ, Rak SM. 2003. A survey on eating behaviors of preschool children for development snack. Korean J Food Culture 18: 151-159.
  11. WHO. 1987. Principles for the safety assessment of food additives and contaminants in food. Environmental Health Criteria, 70. International Programme on Chemical Safety in cooperation with the Joint FAO/WHO Expert Committee on Food Additives (JECFA). World Health Organization, Geneva, Switzerland.
  12. Renwick AG. 1996. Needs and method for priority setting for estimating the intake of food additives. Food Addit Contam 13: 467-475. https://doi.org/10.1080/02652039609374432
  13. Mitsuhashi Y, Kobori Y, Hamano T, Aoki N, Semma M, Ito Y. 1995. Preparation and characterization of sulfite adducts. Jpn J Toxicol Environ Health 41: 440-446. https://doi.org/10.1248/jhs1956.41.440
  14. Tsuji S, Shibata T, Isshiki K, Kato T, Kamikura M, Nishijima M, Hayashi H, Fukasawa Y, Kuroda H, Goto M, Sakabe Y, Sasaki K, Ouchi K, Moriguchi H, Uchiyama H, Shiro T, Ito Y. 1995. Daily intake of non-naturally occurring chemically synthesized food additives from the processed foods purchased in Japan. Food Hyg Saf Sci 36: 93-101. https://doi.org/10.3358/shokueishi.36.93
  15. Tsuji S, Shibata T, Nishijima M, Fukasawa Y, Kuroda H, Goto M, Sakabe Y, Mishima Y, Oshiro Z, Sato M, Nakamura K, Morita S, Etoh S, Sasaki Y, Uchiyama H, Shiro T, Ito Y. 1996. Estimation of daily intake of chemically synthesized natural food additives from processed foods in Japan. Food Hyg Saf Sci 37: 308-318. https://doi.org/10.3358/shokueishi.37.5_308
  16. Tsuji S, Fujiwara K, Kakiuchi M, Shibata T, Uchibori-Hase S, Furuyama M, Kaneta N, Oda Y, Fujiwara K, Suzuki H, Ito Y. 1993. Naturally occurring of sulfites in raw and processed foods. Food Hyg Saf Sci 34: 303-313. https://doi.org/10.3358/shokueishi.34.303
  17. Tsuji S, Kohsaka M, Morita Y, Shibata T, Kaneta N, Wakabatashi K, Uchibori-Hase S, Ide S, Fujiwara K, Suzuki H, Ito Y. 1993. Naturally occurring of nitrite existing in various raw and processed foods. Food Hyg Saf Sci 34: 294-302. https://doi.org/10.3358/shokueishi.34.294
  18. Tsuji S, Shibata T, Uchibori N, Kobayashi T, Suzuki H, Uchibori-Hase S, Muroi J, Kaneda N, Ito Y. 1994. Naturally occurring of orthophosphate ion in various raw and processed foods by ion chromatography. Food Hyg Saf Sci 35: 56-65. https://doi.org/10.3358/shokueishi.35.56
  19. Tsuji S, Shibata T, Okamoto K, Takeda K, Fujiwara Y, Ito Y. 1995. Preparation of sample solution using pronase treatment for determination of food coal-tar dyes in foods. Food Hyg Saf Sci 36: 68-76. https://doi.org/10.3358/shokueishi.36.68
  20. Tomomi K, Tomoko Y, Yoshie T, Nastsuyo H, Yoshiko T, Miki F, Masanori S, Sumiko T, Tadashi S, Yosio I. 1995. Studies on daily intake of food coal-tar dye in Japan. Jpn J Food Chem 2: 16-23.
  21. Ishiwata H, Sugita T, Kawasaki Y, Taketa Y, Yamada T, Nishijima M, Fukasawa Y. 1999. Estimation of preservative concentrations in food and their daily intake based on official inspection results in Japan in fiscal year 1996. Food Hyg Saf Sci 40: 246-258. https://doi.org/10.3358/shokueishi.40.3_246
  22. Tsuji S, Yomota C, Shibata T, Isshiki K, Kamikura M, Nishijima M, Hayashi H, Fukasawa Y, Kuroda H, Goto M, Sakage Y, Sasaki K, Ouchi K, Mishima Y, Oshiro Z, Moriguchi H, Uchiyama H, Shiro T, Ito Y. 1995. Daily intake of naturally occurring chemically synthesized food additives in Japan. Food Hyg Saf Sci 36: 428-441. https://doi.org/10.3358/shokueishi.36.428
  23. Pennington JA, Capar SG, Parfitt CH, Edwards CW. 1996. History of the Food and Drug Administration's total diet study (Part II). Journal AOAC International 79: 163-170.
  24. van Dokkum W, de Vos RH, Muys T, Wesstra JA. 1989. Minerals and trace elements in total diets in the Netherlands. Br J Nutr 61: 7-15. https://doi.org/10.1079/BJN19890087
  25. Vaessen HA, Schothorst RC. 1999. The oral nitrate and nitrite intake in the Netherlands: evaluation of the results obtained by HPLC analysis of duplicate 24-hour diet samples collected in 1994. Food Addit Contam 16: 181-188. https://doi.org/10.1080/026520399284046
  26. Rojo Camargo MC, Toledo MCF, Farah HG. 1999. Caffeine daily intake from dietary sources in Brazil. Food Addit Contam 16: 79-87. https://doi.org/10.1080/026520399284244
  27. Massey RC. 1997. Estimation of daily intake of food preservatives. Food Chem 60: 177-185. https://doi.org/10.1016/S0308-8146(96)00349-4
  28. Verger P, Chambolle M, Babayou P, Le Breton S, Volatier JL. 1998. Estimation of the distribution of the maximum theoretical intake for ten additives in France. Food Addit Contam 15: 759-766. https://doi.org/10.1080/02652039809374707
  29. Gartrell MJ, Craun JC, Podrebarac DS, Gunderson EL. 1986. Pesticides, selected elements, and other chemicals in adult total diet samples, October 1980-March 1982. J Assoc Off Anal Chem 69: 146-159.
  30. Becker W, Kumpulainen J. 1991. Content of essential and toxic mineral elements in Swedish market-basket diets in 1987. Br J Nutr 66: 151-160. https://doi.org/10.1079/BJN19910021
  31. Yoon HJ, Cho YH, Park J, Lee CH, Park SK, Cho YJ, Han KW, Lee JO, Lee CW. 2001. Assessment of estimated daily intakes of sorbates, benzoates, and esters of ${\rho}$-hydroxybezoic acid for average consumers in Korea. J Fd Hyg Safety 16: 53-60.
  32. Hong KP, Roh IW, Kang YS, Jung DC, Park SR, Yoon JH, Bae DH. 2007. Monitoring and risk assessment of ethyl carbamate in Korean major foods. J Korean Soc Appl Biol Chem 50: 29-35.
  33. Kim HY, Yoon HJ, Hong KH, Choi DJ, Park SK, Park HO, Jin MS, Choi WJ, Park SY, Lee KJ, Lee CW. 2004. Estimated dietary intake of sodium saccharin and acesulfame potassium in Koreans. Korean J Food Sci Technol 36: 804-811.
  34. Lee CH, Park SK, Yoon HJ, Park JS, Lee JO, Lee CW. 2000. Estimation of daily intake of artificial sweetener and antioxidants in foods. Korean J Food Sci Technol 32: 519-524.
  35. Lee CH, Park SK, Kwon WJ, Yoon HJ, Chang YM, Lee JO, Lee CW. 2002. Assessment of estimated daily intakes for preservatives from survey data. J Fd Hyg Safety 17: 166-172.
  36. Kim HY, Yoon HJ, Hong KH, Choi DJ, Park SK, Choi WJ, Jang YM, Lee DS, Ha SC, Song OJ, Moon DC, Shin IS. 2006. A study on intake of aspartame and sucralose in food. J Korean Soc Food Sci Nutr 35: 690-697. https://doi.org/10.3746/jkfn.2006.35.6.690
  37. Choi S, Choi HK, Song H, Oh CH, Park J. 2002. A health risk assessment of tributyltin compounds in fishes and shellfishes in Korea. J Fd Hyg Safety 17: 137-145.
  38. Gibney MJ, van der Voet H. 2003. Introduction to the Monte Carlo project and the approach to the validation of probabilistic models of dietary exposure to selected food chemicals. Food Additives Contam 20: S1-S7. https://doi.org/10.1080/0265203031000134947
  39. Mato Y, Suzuki N, Katatani N, Kadokami K, Nakano T, Nakayama S, Sekii H, Komoto S, Miyake S, Morita M. 2007. Human intake of PCDDs, PCDFs, and dioxin like PCBs in Japan, 2001 and 2002. Chemosphere 67: S247-S255. https://doi.org/10.1016/j.chemosphere.2006.05.105
  40. Murakami T, Takakura K, Yamano T. 2010. Evaluation of the probabilistic distribution of dietary biotin intake in Japan using Monte Carlo simulation. J Nutr Sci Vitaminol 56: 449-454. https://doi.org/10.3177/jnsv.56.449
  41. Jang M, Moon H, Kim T, Yuk D, Kim J, Park S. 2010. Dietary risk assessment for pesticide residues of vegetables in Seoul, Korea. Korean J Nutr 43: 404-412. https://doi.org/10.4163/kjn.2010.43.4.404
  42. WHO. 2009. Principles and methods for the risk assessment of chemicals in food. Chapter 6. Dietary exposure assessment of chemicals in food. Environmental Health Criteria, 240. A Joint publication of FAO and WHO. Geneva, Switzerland.
  43. Kim SD, Moon HK, Park JS, Lee YC, Shin GY, Jo HB, Kim BS, Kim JH, Chae YZ. 2013. Macromineral intake in non-alcoholic beverages for children and adolescents: Using the Fourth Korea National Health and Nutrition Examination Survey (KNHANES Ⅳ, 2007-2009). Korean J Nutr 46: 50-60. https://doi.org/10.4163/kjn.2013.46.1.50
  44. WHO. 2002. Evaluation of certain food additives and contaminants. WHO Technical Report Series, 909. Fifty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). World Health Organization, Geneva, Switzerland.
  45. WHO. 1991. Evaluation of certain food additives and contaminants. WHO Technical Report Series, 806. Thirty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). World Health Organization, Geneva, Switzerland.
  46. WHO. 1981. Evaluation of certain food additives. WHO Technical Report Series, 669. Twenty-fifth report of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). World Health Organization, Geneva, Switzerland.
  47. Statistics Korea, KOSIS (Korea Statistical Information Service). Available from http://kosis.kr/statisticsList/statisticsList_01List.jsp?vwcd=MT_ZTITLE&parmTabId= M_01_01. Accessed Aug 9, 2009.
  48. Choi SH, Lee MS, Park EY, Won J, Kim SH, Park SK, Lim HS. 2011. Assessment of estimated daily intake of sweeteners in the Korean population. Korean J Food Sci Technol 43: 387-395. https://doi.org/10.9721/KJFST.2011.43.3.387
  49. Arcella D, Le Donne C, Piccinelli R, Leclercq C. 2004. Dietary estimated intake of intense sweeteners by Italian teenagers. Present levels and projections derived from the INRAN-RM-2001 food survey. Food Chem Toxicol 42: 677-685. https://doi.org/10.1016/j.fct.2003.12.004
  50. American Dietetic Association. 2004. Position of the American Dietetic Association: use of nutritive and nonnutritive sweeteners. J Am Diet Assoc 104: 255-275. https://doi.org/10.1016/j.jada.2003.12.001
  51. Lee MG, Lee SR. 1997. Reduction factors and risk assessment of organophosphorus pesticides in Korean foods. Korean J Food Sci Technol 29: 240-248.
  52. Davis MM, Gance-Cleveland B, Hassink S, Johnson R, Pardis G, Resnicow K. 2007. Recommendations for prevention of childhood obesity. Pediatrics 120: S229-S253. https://doi.org/10.1542/peds.2007-2329E

Cited by

  1. Increased Incidence of Inflammatory Bowel Disease in Korea May Not Be Explained by Food Additives vol.21, pp.8, 2015, https://doi.org/10.1097/MIB.0000000000000480
  2. Low-/No-Calorie Sweeteners: A Review of Global Intakes vol.10, pp.3, 2018, https://doi.org/10.3390/nu10030357
  3. 스테비아 잎추출물을 첨가한 그릭스타일 요거트의 발효특성 및 저장기간 중 품질특성 vol.34, pp.1, 2014, https://doi.org/10.22424/jmsb.2016.34.1.51