Colour additives in snack foods consumed by primary school children in Hong Kong
作者： Kris Yuet-Wan Lok , Wai-Yuen Chung , Iris F.F. Benzie , Jean Woo
DOI: 10.1080/19393210.2010.509815
关键词:
摘要: The objective of the present study was to assess synthetic colours in common snack foods consumed by children and accuracy labelling. Dietary exposure estimated using food frequency questionnaire data obtained from primary school Hong Kong. concentration items determined HPLC with photodiode array detection. for an average student considerably lower than acceptable daily intake their age. Estimates fell below maximum established Food Agriculture Organization/World Health Organization (FAO/WHO) European Safety Authority (ESFA). However, analyses showed that several colours, which were labelled as being food, not detected vice versa.
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