Food Colors' Dietary Exposure in the Brazilian Population Using the 2008-2009 and 2017-2018 POF Food Consumption Databases.

Two out of the four steps of risk assessment for chemical substances in food, i.e., exposure assessment and risk characterization, merit regional evaluation based on current legislation and local food consumption data.

Using labelling information to evaluate the distribution of food additives in products marketed in Brazil.

Food additives are ingredients added to food and beverages in order to modify physical, chemical, biological or sensory characteristics, contributing to the development of products that are safer and more convenient and attractive. Although they are widely used by food industries, little is known about the distribution of the food additives currently employed in products marketed in Brazil. Therefore, this study aimed to use labelling information of commercial food and beverages in order to identify the substances currently used by the Brazilian industry.

Lead in Brazilian food: Exposure assessment and risk characterization.

A risk assessment was performed to estimate the lead (Pb) dietary intake in the Brazilian population. Data on Pb concentration in food were obtained through a systematic review with meta-analyses and from the GEMS/Food database, both involving data through 2018. Food consumption data were obtained from a Brazilian official dietary survey.