This article refers to:
Hu Y., Wang M, Huang W, Yang G, Lou T, Lai S, Lu B, Zheng L. 2018. Risk assessment of dietary exposure to phytosterol oxidation products from baked food in China. Food Addit Contam. 35(2):200–210. doi:10.1080/19440049.2017.1382727
The authors regret to inform that ADI of POP is more accurately calculated from “No observed effect level” for POP (Lea et al. Citation2004) than by TTC. Taking a 100-fold safety margin for the species and individual difference into account, the ADI of POP was estimated as 1280–1440 μg/kg BW/day for humans. The conclusion that POP intake from commercial baked foods may lead to health concerns in some subgroups of the Chinese population is not warranted and could be misleading.
References
- Lea LJ, Hepburn PA, Wolfreys AM, Baldrick P. 2004. Safety evaluation of phytosterol esters. Part 8. Lack of genotoxicity and subchronic toxicity with phytosterol oxides. Food Chem Toxicol. 42:771–783.