TDS exposure project: Relevance of the Total Diet Study approach for different groups of substances
2014
Vin, Karine | Papadopoulos, Alexandra | Cubadda, Francesco | Aureli, Federica | Oktay Basegmez, Hatice Imge | D’Amato, Marilena | De Coster, Sam | D’Evoli, Laura | López Esteban, María Teresa | Jurkovic, Martina | Lucarini, Massimo | Ozer, Hayrettin | Fernández San Juan, Pedro Mario | Sioen, Isabelle | Sokolic, Darja | Turrini, Aida | Sirot, Véronique
A method to validate the relevance of the Total Diet Study (TDS) approach for different types of substances is described. As a first step, a list of >2800 chemicals classified into eight main groups of relevance for food safety (natural components, environmental contaminants, substances intentionally added to foods, residues, naturally occurring contaminants, process contaminants, contaminants from packaging and food contact materials, other substances) has been established. The appropriateness of the TDS approach for the different substance groups has then been considered with regard to the three essential principles of a TDS: representativeness of the whole diet, pooling of foods and food analyzed as consumed. Four criteria were considered for that purpose (i) the substance has to be present in a significant part of the diet or predominantly present in specific food groups, (ii) a robust analytical method has to be available to determine it in potential contributors to the dietary exposure of the population, and (iii) the dilution impact of pooling and (iv) the impact of everyday food preparation methods on the concentration of the substance are assessed. For most of the substances the TDS approach appeared to be relevant and any precautions to be taken are outlined.
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