[{"data":1,"prerenderedAt":140},["ShallowReactive",2],{"additive-sources:e150d":3},{"articlePublished":4,"id":5,"code":6,"name":7,"slug":8,"type":9,"rating":10,"summary":11,"typeDescription":12,"risks":13,"bibliography":108,"hasDetail":4},true,"7af8a8e0-f2c0-4166-b93d-7f81e1846ff6","E150d","Caramel au sulfite d'ammonium","e150d","Colorant",4,"Le caramel E150d colore en brun de nombreux produits (sodas, sauces, etc.). Sa fabrication génère du 4-méthylimidazole (4-MEI), composé classé éventuellement cancérogène pour l'humain (IARC 2B) après des études animales du NTP, et listé au titre de la Proposition 65 en Californie. L'EFSA et la FDA jugent les expositions alimentaires actuelles non préoccupantes aux niveaux réglementaires, tandis que des ONG et certaines évaluations quantitatives appellent à réduire l'exposition. La présence de sulfites peut aussi poser problème aux personnes intolérantes.","Colorant brun caramel de classe IV, produit par chauffage de sucres en présence d'ammonium et de sulfites.",[14,94],{"risk":15,"explanation":19,"sources":20},{"slug":16,"label":17,"icon":18},"cancer-suspecte","Cancérogène suspecté","oncology","Le 4-MEI formé lors de la fabrication des caramels ammoniacaux (classes III et IV) a induit des tumeurs pulmonaires chez la souris (NTP). L'IARC le classe en 2B. Des analyses de boissons et des évaluations d'exposition (Smith, Folmer, CSPI) montrent que certaines consommations peuvent approcher ou dépasser des seuils de prudence (ex. Proposition 65), même si EFSA et FDA estiment le risque alimentaire non préoccupant aux spécifications actuelles.",[21,28,35,42,49,55,62,69,76,82,87],{"id":22,"title":23,"publisher":24,"authors":25,"publishedOn":26,"url":27},"b150d001-0001-4001-8001-000000000005","Chemicals Known to the State to Cause Cancer or Reproductive Toxicity (Proposition 65 list)","OEHHA (California EPA)","Office of Environmental Health Hazard Assessment","2019-06-28","https:\u002F\u002Foehha.ca.gov\u002Fproposition-65\u002Fproposition-65-list",{"id":29,"title":30,"publisher":31,"authors":32,"publishedOn":33,"url":34},"b150d001-0001-4001-8001-000000000011","A U.S. population dietary exposure assessment for 4-methylimidazole (4-MEI) from foods containing caramel colour and from formation of 4-MEI through the thermal treatment of food","Food Additives & Contaminants: Part A","Folmer D. E., Doell D. L., Lee H. S., Noonan G. O., Carberry S. E.","2018-08-21","https:\u002F\u002Fdoi.org\u002F10.1080\u002F19440049.2018.1508892",{"id":36,"title":37,"publisher":38,"authors":39,"publishedOn":40,"url":41},"b150d001-0001-4001-8001-000000000012","Caramel color in soft drinks and exposure to 4-methylimidazole: a quantitative risk assessment","PLoS ONE","Smith T. J., Wolfson J. A., Jiao D., Crupain M. J., Rangan U., Sapkota A., Bleich S. N., Nachman K. E.","2015-02-18","https:\u002F\u002Fdoi.org\u002F10.1371\u002Fjournal.pone.0118138",{"id":43,"title":44,"publisher":45,"authors":46,"publishedOn":47,"url":48},"b150d001-0001-4001-8001-000000000004","4-Methylimidazole. In: Some Chemicals Present in Industrial and Consumer Products, Food and Drinking-Water (IARC Monographs Volume 101)","IARC \u002F WHO","IARC Working Group on the Evaluation of Carcinogenic Risks to Humans","2013-01-01","https:\u002F\u002Fwww.ncbi.nlm.nih.gov\u002Fbooks\u002FNBK373183\u002F",{"id":50,"title":51,"publisher":52,"authors":53,"publishedOn":47,"url":54},"b150d001-0001-4001-8001-000000000006","Questions & Answers on Caramel Coloring and 4-MEI","U.S. Food and Drug Administration (FDA)","U.S. Food and Drug Administration","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Ffood-additives-petitions\u002Fquestions-answers-about-4-mei",{"id":56,"title":57,"publisher":58,"authors":59,"publishedOn":60,"url":61},"b150d001-0001-4001-8001-000000000002","Refined exposure assessment for caramel colours (E 150a, c, d)","EFSA Journal","European Food Safety Authority","2012-12-19","https:\u002F\u002Fdoi.org\u002F10.2903\u002Fj.efsa.2012.3030",{"id":63,"title":64,"publisher":65,"authors":66,"publishedOn":67,"url":68},"b150d001-0001-4001-8001-000000000013","Carcinogenicity and regulation of caramel colorings","International Journal of Occupational and Environmental Health","Jacobson M. F.","2012-07-01","https:\u002F\u002Fdoi.org\u002F10.1179\u002F1077352512Z.00000000031",{"id":70,"title":71,"publisher":72,"authors":73,"publishedOn":74,"url":75},"b150d001-0001-4001-8001-000000000009","Lab tests find carcinogen in regular and diet Coke and Pepsi","Center for Science in the Public Interest (CSPI)","Center for Science in the Public Interest","2012-03-05","https:\u002F\u002Fwww.cspinet.org\u002Fnew\u002F201203051.html",{"id":77,"title":78,"publisher":58,"authors":79,"publishedOn":80,"url":81},"b150d001-0001-4001-8001-000000000001","Scientific Opinion on the re-evaluation of caramel colours (E 150a,b,c,d) as food additives","EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)","2011-03-08","https:\u002F\u002Fdoi.org\u002F10.2903\u002Fj.efsa.2011.2004",{"id":83,"title":84,"publisher":72,"authors":73,"publishedOn":85,"url":86},"b150d001-0001-4001-8001-000000000010","Petition to Bar the Use of Caramel Colorings Produced with Ammonia and Containing the Carcinogens 2-Methylimidazole and 4-Methylimidazole","2011-02-16","https:\u002F\u002Fwww.cspinet.org\u002Fsites\u002Fdefault\u002Ffiles\u002Fattachment\u002Fcaramel_coloring_petition.pdf",{"id":88,"title":89,"publisher":90,"authors":91,"publishedOn":92,"url":93},"b150d001-0001-4001-8001-000000000003","Toxicology and Carcinogenesis Studies of 4-Methylimidazole (CAS No. 822-36-6) in F344\u002FN Rats and B6C3F1 Mice (Feed Studies)","National Toxicology Program (NTP)","National Toxicology Program","2007-01-01","https:\u002F\u002Fntp.niehs.nih.gov\u002Fpublications\u002Freports\u002Ftr\u002Ftr535",{"risk":95,"explanation":99,"sources":100},{"slug":96,"label":97,"icon":98},"allergies","Allergies","allergy","Le procédé de fabrication de l'E150d implique des sulfites. Chez les personnes intolérantes ou allergiques aux composés soufrés, cela peut provoquer des réactions (cutanées, respiratoires), indépendamment de la question du 4-MEI.",[101],{"id":102,"title":103,"publisher":104,"authors":105,"publishedOn":106,"url":107},"b150d001-0001-4001-8001-000000000014","Contact allergy and intolerance to sulphite compounds: clinical and occupational relevance","Allergo Journal International","Haeberle M., Geier J., Mahler V.","2017-01-01","https:\u002F\u002Fdoi.org\u002F10.1007\u002Fs40629-016-0003-x",[109,110,111,112,113,114,115,116,117,118,119,120,127,128,135],{"id":22,"title":23,"publisher":24,"authors":25,"publishedOn":26,"url":27},{"id":29,"title":30,"publisher":31,"authors":32,"publishedOn":33,"url":34},{"id":102,"title":103,"publisher":104,"authors":105,"publishedOn":106,"url":107},{"id":36,"title":37,"publisher":38,"authors":39,"publishedOn":40,"url":41},{"id":43,"title":44,"publisher":45,"authors":46,"publishedOn":47,"url":48},{"id":50,"title":51,"publisher":52,"authors":53,"publishedOn":47,"url":54},{"id":56,"title":57,"publisher":58,"authors":59,"publishedOn":60,"url":61},{"id":63,"title":64,"publisher":65,"authors":66,"publishedOn":67,"url":68},{"id":70,"title":71,"publisher":72,"authors":73,"publishedOn":74,"url":75},{"id":77,"title":78,"publisher":58,"authors":79,"publishedOn":80,"url":81},{"id":83,"title":84,"publisher":72,"authors":73,"publishedOn":85,"url":86},{"id":121,"title":122,"publisher":123,"authors":124,"publishedOn":125,"url":126},"b150d001-0001-4001-8001-000000000015","Long-term dietary exposure to different food colours in young children living in different European countries","EFSA Supporting Publications","Huybrechts I., et al.","2010-05-01","https:\u002F\u002Fdoi.org\u002F10.2903\u002Fsp.efsa.2010.EN-53",{"id":88,"title":89,"publisher":90,"authors":91,"publishedOn":92,"url":93},{"id":129,"title":130,"publisher":131,"authors":132,"publishedOn":133,"url":134},"b150d001-0001-4001-8001-000000000008","Caramel Colours","JECFA (FAO\u002FWHO)","Joint FAO\u002FWHO Expert Committee on Food Additives","2000-01-01","https:\u002F\u002Fwww.fao.org\u002Ffileadmin\u002Fuser_upload\u002Fjecfa_additives\u002Fdocs\u002FMonograph1\u002FAdditive-102.pdf",{"id":136,"title":137,"publisher":52,"authors":53,"publishedOn":138,"url":139},"b150d001-0001-4001-8001-000000000007","Caramel (21 CFR 182.1235) : Substances Generally Recognized as Safe","1973-01-01","https:\u002F\u002Fwww.ecfr.gov\u002Fcurrent\u002Ftitle-21\u002Fchapter-I\u002Fsubchapter-B\u002Fpart-182\u002Fsubpart-B\u002Fsection-182.1235",1789814237988]