Levels of preservatives (sulfite, sorbate and benzoate) in New Zealand foods and estimated dietary exposure

Abstract

Thirty foods assessed as being the likely major contributors to dietary preservative exposure were purchased, prepared as normally consumed and analyzed for sulfite, sorbate and benzoate. The majority of preservative concentrations (>98%) were within maximum permitted levels (MPLs) specified in the Australia New Zealand Food Standards Code. Mean population level estimates of dietary exposure were well below the respective acceptable daily intakes (ADIs) for all age-gender groups for all preservatives at 7–27%, 1–4% and 1–8% of the ADI for sulfites, sorbates and benzoates, respectively. All population level 95th percentile estimates of dietary exposure were below the ADI, with the exception of estimates for sulfite exposure for 5–12-year-old boys. The results of the current survey indicate that dietary exposure to the preservatives, sulfite, sorbate and benzoate, represent a low level of public health risk. However, it should be noted that the exposure estimates determined in the current survey will be influenced by the assumptions made.

Keywords:

• preservatives
• sulfites
• sorbates
• benzoates
• dietary exposure

Acknowledgements

The authors thank the New Zealand Food Safety Authority (NZFSA) for funding this work, with particular thanks to John van den Beuken for his constructive comments and insights. We also thank Food Standards Australia New Zealand and particularly Rob Keane for sharing the early results from their survey, which was invaluable in constructing our food list. The authors acknowledge the Crown as owners of the data from the 1997 National Nutrition Survey and the 2002 National Children's Nutrition Survey, used in this study. We further acknowledge the Ministry of Health as funders of these studies and thank them for making 24-h dietary recall records available.