Food Standards Agency
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Listen to this siteWednesday 30 August 2006
This research project aims to develop methods to assess the health effects from mixtures of food chemicals using four well characterised food additives.
Study Duration : June 2006 to August 2007
Contractor : Leatherhead Food International
The aim of the present work is to continue the development of methods to assess the health effects of mixtures of food additives, butylated hydroxytoluene (BHT), curcumin (CC), propyl gallate (PG) and thiabendazole (TB).
The aim is to test the additives both individually and in various statistically determined combinations, to assess whether there are any interactions between the chemicals. This project is a continuation of previous work performed in the FSA funded Project T01021 and will be performed in collaboration with project T01041. T01040 will focus on study design, analysis of gene expression and statistical analysis of results. T01041 will focus on conducting studies in rat and human liver cells. BHT, CC, PG and TB are known to produce liver effects in animal studies.
As part of T01021, dietary administration studies were performed in the rat, both with the individual food additives and with mixtures of the four compounds.
Based on the results of the
in vivo
studies outlined above, dose levels and parameters will be selected to be employed in
in vitro
rat and human liver studies, for comparison of in vitro and
in vivo
results for the rat, and to provide information on potential differences in response between rats and humans.
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