Annex B

Introduction

1.            The information presented in this Annex should be read in conjunction with the main draft statement on the potential risk to human health of turmeric and curcumin supplements. It contains further detailed information on exposure data for turmeric in food and the presentation of trace element contamination from a recent survey.

Exposure from curcuminoids in food

2.    The relative proportions and total concentration of curcuminoids within turmeric rhizomes vary depending on the variety grown and the conditions of cultivation (Li et al., 2011) (Table 1). 

Table 1. Percentage composition of curcuminoids in turmeric powders and oleoresin extracts (adapted from Li et al., 2011).

3.    The EFSA ANS panel (2010) estimated dietary exposure to curcumin in children and adults using national consumption data with maximum permitted levels (MPLs) specified in Directive 94/36/EC (EC 1994) (tier 2 approach), and maximum reported use levels (tier 3 approach). Estimates of dietary exposure to curcumin obtained from these approaches are presented in Table 2.

4.    For adults (> 18 years old), the EFSA ANS Panel (2010) estimated the exposure based on the UK consumption survey as the UK population is considered to be one of the highest consumers of soft drinks in Europe and individual food consumption data (UK National Diet and Nutrition Survey (NDNS), 2000-2001) are available (Tennant D., 2007, 2006). For children (1-10 years old), the Panel estimated exposure based on the Dietary Exposure Assessments for Children in Europe (EXPOCHI) project. The EXPOCHI project details individual food consumption data from eleven European countries (Belgium, France, the Netherlands, Spain, Italy, Finland, Sweden, Czech Republic, Cyprus, Greece and Germany). As the UK is not included in the EXPOCHI consortium, estimates for UK children (1.5 - 4.5 years old) were made by the Panel with the use of individual food consumption data (UK NDNS, 1992-1993) (Tennant D., 2007, 2006).

Table 2: Estimates of dietary exposure to curcumin in the UK adult population and in children from the EXPOCHI study and UK NDNS data.

* Includes dietary exposure to curcumin from turmeric powder added to food as a spice and curry powder (see Table 3).

† For UK children and adults, mean consumption plus intake at the 97.5^th percentile of ‘spirituous beverages’). For EU children, estimates are based on the EXPOCHI report, which gives the 95^th percentile intake.

5.            In tier 2, the main contributor to curcumin exposure from the UK adult diet was non-alcoholic flavoured drinks (46 %). The main contributors to the estimates of mean curcumin exposure for UK children, between 1.5 and 4.5 years old, (and children between 1 and 10 years old considered by the EXPOCHI consortium) were non-alcoholic beverages (13-55 %), fine bakery wares (e.g., biscuits, cakes, wafer) (12-43 %), desserts, including flavoured milk products (12-45 %), and sauces, seasonings, pickles, relishes, chutney and piccalilli (11-42 %).

6.            In tier 3, the main contributor to curcumin exposure from the UK adult diet was non-alcoholic flavoured drinks (50 %). The main contributors to the estimates of mean curcumin exposure for UK children, between 1.5 and 4.5 years old,  (and children between 1 and 10 years old considered by the EXPOCHI consortium) were fine bakery wares (e.g., biscuits, cakes, wafer) (13-47 %), desserts (including flavoured milk products) (13-52 %), non-alcoholic beverages (15-57 %) and sauces and seasonings (11-45 %).

7.            The exposure assessment in tier 3 does not take into account the use of turmeric as a spice in cooking. The estimated additional dietary exposure to curcumin through the use of turmeric spice in cooking was calculated by the EFSA ANS panel (2010) and is displayed in Table 3.

8.            Because of the estimated exceedances of the ADI by 1 – 10-year-olds in the 2010 assessment, EFSA undertook a refined assessment of exposure to curcumin in the EU diet (EFSA, 2014). The refined assessment utilised consumption data from the Comprehensive European Food Consumption Database which contains data from EU Member States at the time of the assessment. Each age category was contributed to by a range of countries and consumption by the UK population was represented only in the “adult” category (18 – 60-years-old). The refined assessment also used additional data on curcumin levels reported to EFSA between 2010 and 2014.

9.            Using this data, the 2014 assessment estimated exposure to curcumin under three different scenarios: Using maximum permitted levels; using reported use levels based on a “brand-loyal” scenario; and using reported use levels based on a “non-brand-loyal" scenario. The estimated exposures are displayed in table 4.

10.         For children (no UK estimates), adolescents (no UK estimates), adults (UK estimates included), and the elderly (no UK estimates), the main food categories contributing to curcumin exposure in the 2014 assessment were flavoured drinks and fine bakery wares. For toddlers (no UK estimates), the main contributing food categories were flavoured fermented milk products and fine bakery wares. These food categories were the main contributors regardless of the exposure assessment scenario. 

11.         Overall, the curcumin exposures estimated in EFSA’s 2014 assessment were lower than those estimated in 2010. Whilst UK NDNS data for adult consumption of curcumin was included in the 2014 estimate as one of 15 consumption surveys, the UK data was the only survey considered in the 2010 estimate for adult exposures.  

Table 3. Estimates of dietary exposure to curcumin from ingestion of spice added to food and curry powder in adults in children.

* The use of turmeric as a spice added to foods and used in home-made recipes was assessed using data from Irish adults (1379 adults, aged 18-64 years) and children (594 children, aged 5-12 years) (Harrington et al., 2001; IUNA (Irish Universities Nutrition Alliance), 2005). The dietary intake of curry powder was also considered, as turmeric powder is a widespread ingredient of this (approximately 30 % depending on the blend).

Table 4. Estimated exposures to curcumin in the EU population (from EFSA, 2014).

Contamination of raw, ground turmeric and curcumin supplements

Heavy metals

Table 4. List of other trace elements (i.e. not including Pb, Hg, As or Cd) from turmeric product samples, where the concentration is greater than 5 x the mean concentration and the mean concentrations plus 2 x standard deviations for that product type.

Table 5. Summary of exposure of each of the trace elements from Table 4 for an adult taking the supplement as advised on the label, alongside comparison of a Health Based Guidance Value (HBGV) if applicable.
 

*  Assumes a 70Kg adult consumes the supplement as stated on the label.
** Assumes a 70Kg adult to derive the TUI.
#  Tungsten concentration from a spice powder not a supplement. A. conservative estimate of 4g per day if consumed as a supplement has been used for the exposure calculations.
TUI = Tolerable Upper Intake.
TDI = Tolerable Daily Intake.
p-RFD = Provisional Reference Dose.
ADI = Acceptable Daily Intake.
n/a = not applicable.

List of Abbreviations and Technical terms

References

 ADDIN ZOTERO_BIBL {"uncited":[],"omitted":[],"custom":[]} CSL_BIBLIOGRAPHY

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EFSA, 2014. Refined exposure assessment for curcumin (E 100). EFSA Journal, 12:10, 3876. https://doi.org/10.2903/j.efsa.2014.3876

Harrington, K.E., Robson, P.J., Kiely, M., Livingstone, M.B., Lambe, J., Gibney, M.J., 2001. The North/South Ireland Food Consumption Survey: survey design and methodology. Public Health Nutr. 4, 1037–1042. https://doi.org/10.1079/phn2001184

IUNA (Irish Universities Nutrition Alliance), 2005. National Children’s Food Survey. Main report. Iuna | Survey Reports | Dietary Research | Nutritional Research.

Li Shiyou, Yuan Wei, Deng Guangrui, Wang Ping, Yang Peiying,, Aggarwal Bharat, 2011. Chemical Composition and Product Quality Control of Turmeric (Curcuma longa L.). Pharm. Crops 5, 28–54. https://doi.org/10.2174/2210290601102010028

Tennant D., 2007. Screening potential intakes of natural food colours. Report provided for the Natural Food Colours Association (NATCOL).

Tennant D., 2006. Screening of Colour Intakes from Non-Alcoholic Beverages. Report prepared for the Union of European Beverages Associations (UNESDA), December 2006.