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.

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.