SCIENTIFIC OPINION Statement on the safety of iodized ethyl esters of poppy seed oil as a source
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EFSA Journal 2013;11(3):3120
SCIENTIFIC OPINION
Statement on the safety of iodized ethyl esters of poppy seed oil as a source
of iodine added for nutritional purposes to foodstuffs1
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)2, 3
European Food Safety Authority (EFSA), Parma, Italy
ABSTRACT
Following a request from the European Commission, the Panel on Food Additives and Nutrient Sources added to
Food (ANS) was asked to deliver an opinion on the safety of “iodized ethyl esters of poppy seed oil” (ethyl
esters of iodinated fatty acids of poppy seed oil, EEIFAPSO) and the bioavailability of the iodine from this source
when used for the fortification of vegetable oils with iodine. The safety of iodine itself, in terms of amounts that
may be consumed, is outside the remit of this Panel. EEIFAPSO are described as a mixture of ethyl palmitate,
ethyl stearate, ethyl monoiodostearates, ethyl diiodostearates and ethyl triiodostearates. The iodine content of
EEIFAPSO is 37-39 % (w/w) and the source is intended to be added at the concentration of 2.76-3.05 mg of
EEIFAPSO per kg of vegetable oil. The Panel noted that kinetic data referring to exposure conditions of
fortification are limited and that available results are indicating that a possible bioaccumulation of EEIFAPSO
and/or their metabolites may occur. Furthermore the available data did not allow a quantitative assessment of the
bioavailability of iodine from EEIFAPSO. No data are available on short-term, subchronic and chronic toxicity,
carcinogenicity and reproductive toxicity of EEIFAPSO. Overall the Panel could not conclude on the safety of
EEIFAPSO as a source of iodine in food fortification and on the bioavailability of iodine from this source due to
data gaps in the kinetic and the dynamic properties of the different iodinated compounds in EEIFAPSO.
© European Food Safety Authority, 2013
KEY WORDS
Iodized ethyl esters of poppy seed oil, ethyl esters of iodinated fatty acids of poppy seed oil.
1
On request from the European Commission, Question No EFSA-Q-2011-00034, adopted on 19 February 2013.
2
Panel members: Fernando Aguilar, Riccardo Crebelli, Birgit Dusemund, Pierre Galtier, David Gott, Ursula Gundert-Remy,
Jürgen König, Claude Lambré, Jean-Charles Leblanc, Alicja Mortensen, Pasquale Mosesso, Agneta Oskarsson, Dominique
Parent-Massin, Martin Rose, Ivan Stankovic, Paul Tobback, Ine Waalkens-Berendsen, Rudolf Antonius Woutersen and
Matthew Wright. Correspondence: ans@efsa.europa.eu
3
Acknowledgement: The Panel wishes to thank the members of the Working Group B on Food Additives and Nutrient
Sources added to Food: Fernando Aguilar, Martine Bakker (until February 2013), Riccardo Crebelli, Birgit Dusemund,
David Gott, Torben Hallas-Møller, Jürgen König, Oliver Lindtner, Daniel Marzin, Inge Meyland, Alicja Mortensen, Iona
Pratt, Paul Tobback, Ine Waalkens-Berendsen and Rudolf Antonius Woutersen for the preparatory work on this scientific
opinion.
Suggested citation: EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS); Statement on the safety of
iodized ethyl esters of poppy seed oil as a source of iodine added for nutritional purposes to foodstuffs. EFSA Journal
2013;11(3):3120. [10 pp.] doi: 10.2903/j.efsa.2013.3120. Available online: www.efsa.europa.eu/efsajournal
© European Food Safety Authority, 2013Iodized ethyl esters of poppy seed oil as a source of iodine added for nutritional purposes to
foodstuffs
SUMMARY
Following a request from the European Commission to the European Food Safety Authority (EFSA),
the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver an
opinion on the safety of “iodized ethyl esters of poppy seed oil” (ethyl esters of iodinated fatty acids of
poppy seed oil, EEIFAPSO) and the bioavailability of the iodine from this source when used for the
fortification of vegetable oils with iodine. The safety of iodine itself, in terms of amounts that may be
consumed, is outside the remit of this Panel.
EEIFAPSO are described as a mixture of ethyl palmitate, ethyl stearate, ethyl monoiodostearates, ethyl
diiodostearates and ethyl triiodostearates. The source is intended to be added at the concentration of
2.76-3.05 mg of EEIFAPSO per kg of vegetable oil. The iodine content of EEIFAPSO is 37-39 % (w/w)
and the resulting final iodine content in the iodine-enriched vegetable oils amounts to 1.021 to 1.190
mg/kg.
The Panel considered that EEIFAPSO are a mixture containing potentially a variety of 14 positional
isomers of the ethyl esters of mono-, di-, or triiodostearic acid, each existing in the form of two to
eight stereoisomers. The relative proportions of the isomers present in EEIFAPSO were not indicated by
the applicant.
Kinetic studies in humans with oral administration of EEIFAPSO in a single high dose followed by
observations for up to one year showed that iodine was retained in the body and progressively released
over a long time period. The Panel noted that this was indicative of a long half life of EEIFAPSO or
their metabolites.
The Panel also noted that kinetic data referring to exposure conditions of fortification are limited and
that available results indicate that a possible bioaccumulation of EEIFAPSO and/or their metabolites
may occur. Furthermore the available data did not allow a quantitative assessment of the
bioavailability of iodine from EEIFAPSO.
The Panel was aware of results showing that monoiodostearic acid esters or their metabolites have a
higher retention in the organism than diiodostearic acid esters or their metabolites and will therefore
release iodide for longer periods. Thus the Panel presumed that different iodinated components in
EEIFAPSO such as ethyl mono-, di- and triiodostearates may persist for different times in the body and
the Panel further noted that corresponding data were missing. It had to be considered that variations in
composition of EEIFAPSO, which may be due to the use of poppy seed oils of different origin in the
manufacturing process, could lead to differences in the rate of release of iodine.
No data were available on short-term, subchronic and chronic toxicity, carcinogenicity and
reproductive toxicity of EEIFAPSO.
Overall the Panel could not conclude on the safety of EEIFAPSO as a source of iodine for the
fortification of food and on the bioavailability of iodine from this source due to data gaps in the kinetic
and the dynamic properties of the different iodinated compounds in EEIFAPSO.
EFSA Journal 2013;11(3):3120 2Iodized ethyl esters of poppy seed oil as a source of iodine added for nutritional purposes to
foodstuffs
TABLE OF CONTENTS
Abstract .................................................................................................................................................... 1
Summary .................................................................................................................................................. 2
Table of contents ...................................................................................................................................... 3
Background as provided by the European Commission........................................................................... 4
Terms of reference as provided by the European Commission ................................................................ 4
Evaluation................................................................................................................................................. 5
1. Introduction ..................................................................................................................................... 5
2. Assessment ...................................................................................................................................... 5
Conclusions .............................................................................................................................................. 8
Documentation provided to EFSA ........................................................................................................... 8
References ................................................................................................................................................ 9
Glossary and abbreviations .................................................................................................................... 10
EFSA Journal 2013;11(3):3120 3Iodized ethyl esters of poppy seed oil as a source of iodine added for nutritional purposes to
foodstuffs
BACKGROUND AS PROVIDED BY THE EUROPEAN COMMISSION
The European Community legislation lists nutritional substances that may be used for nutritional
purposes in certain categories of foods as sources of certain nutrients.
The Commission has received a request for the evaluation of iodized ethyl esters of poppy seed oil as a
source of iodine added for nutritional purposes to foodstuffs. The relevant Community legislative
measures are:
Regulation (EC) 1925/2006 of the European Parliament and of the Council on the addition of
vitamins and minerals and of certain other substances to foods4.
TERMS OF REFERENCE AS PROVIDED BY THE EUROPEAN COMMISSION
In accordance with Article 29 (1) (a) of Regulation (EC) No 178/20025, the European Commission
asks the European Food Safety Authority to:
provide a scientific opinion, based on its consideration of the safety and bioavailability of
iodized ethyl esters of poppy seed oil as a source of iodine added for nutritional purposes to
foodstuffs.
4
Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of
vitamins and minerals and of certain other substances to foods. OJ L 404, 30.12.2006, p.26.
5
Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general
principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in
matters of food safety. OJ L31, 1.2.2002, p.1.
EFSA Journal 2013;11(3):3120 4Iodized ethyl esters of poppy seed oil as a source of iodine added for nutritional purposes to
foodstuffs
EVALUATION
1. Introduction
Following a request from the European Commission to the European Food Safety Authority (EFSA),
the Panel on Food Additives and Nutrient Sources added to Food (ANS), was asked to deliver a
scientific opinion on the safety of “iodized ethyl esters of poppy seed oil” (ethyl esters of iodinated
fatty acids of poppy seed oil, EEIFAPSO) and on the bioavailability of the iodine from this source when
used for the fortification of vegetable oils with iodine. The safety of iodine itself, in terms of amounts
that may be consumed, is outside the remit of this Panel.
2. Assessment
EEIFAPSO are described as a mixture of ethyl palmitate (4.6-6.7 %), ethyl stearate (0.8-1.9 %), ethyl
monoiodostearates (11.3-15.3 %), ethyl diiodostearates (73.8-82.8 %), ethyl triiodostearates (< 0.6 %)
and as stabiliser poppy seed oil (1 %).
The source is intended to be added at the concentration of 2.76-3.05 mg of EEIFAPSO per kg of
vegetable oil. The iodine content of EEIFAPSO is 37-39 % (w/w). The final iodine content in the
iodine-enriched vegetable oils ranges from 1.021 to 1.190 mg /kg.
According to the applicant the aim is to use EEIFAPSO as a source of iodine to fortify vegetable oils.
An oil, containing 1 mg iodine/kg oil, was introduced on the market in Romania in 2006 where it is
used in addition to iodized salt. The Panel noted that oils fortified with EEIFAPSO are intended for long
term regular consumption by the general population.
EEIFAPSO have also been used as slow release preparations, orally administered once per year in
prophylactic campaigns for the prevention and control of iodine deficiency disorders (IDD), especially
in developing countries. Claude (1997) calculated the recommended oral single dosage to be
equivalent to 400-960 mg iodine (approximately 2-5 capsules, 1 capsule containing 190 mg iodine in
the form of 500 mg EEIFAPSO) in adults for 12 months of efficacy.
According to the applicant EEIFAPSO are obtained from poppy seed oil by complete iodination under
conditions, in which one iodine atom is added per double bond of the unsaturated fatty acid chains
(Wolff, 2001). The Panel noted that EEIFAPSO are a mixture containing a variety of up to 14 positional
isomers of the ethyl esters of mono-, di-, or triiodostearic acid, differing in the number of iodine atoms
and/or in the position of the iodine atom(s) in the fatty acid chain. In addition, due to the introduction
of one to three chiral centres by iodination, each of the 14 individual positional isomers exists in the
form of one to eight stereoisomers.
The Panel noted that the use of poppy seed oils of other botanical origins and/or geographical origins
as indicated by the applicant in the manufacturing procedure could result in different proportions of
ethyl monoiodostearates, ethyl diiodostearates and ethyl triiodostearates as described above due to
variation in the pattern of individual unsaturated fatty acids in the oils. An altered composition of the
iodinated components of EEIFAPSO might influence the persistence of iodine in the body, since
available data show that monoiodostearate esters or their metabolites have a higher retention in the rat
than diiodostearate esters or their metabolites (van der Heide et al., 1989).
Poppy seeds may be contaminated with alkaloids such as morphine, codeine, thebaine, noscapine,
papaverine and oripavine which could also contaminate poppy seed oil (EFSA Panel on Contaminants
in the Food Chain (CONTAM), 2011). Corresponding results of analysis for EEIFAPSO were made
available by the applicant upon request of the Panel. None of the aforementioned alkaloids could be
detected in EEIFAPSO. The limits of detection were 0.04, 0.02, 0.02, 0.75, 0.11 or 0.05 μg/g,
respectively. The analytical procedure was based on RP-HPLC (reversed phase High-performance
liquid chromatography) separation and subsequent ESI-MS (electrospray ionisation mass
spectrometry) detection (morphine, codeine, thebaine, noscapine and papaverine) or HPLC
EFSA Journal 2013;11(3):3120 5Iodized ethyl esters of poppy seed oil as a source of iodine added for nutritional purposes to
foodstuffs
(oripavine). The Panel concluded that none of the alkaloids mentioned is considered to be associated
with a health risk for consumers with respect to the maximum levels given for EEIFAPSO taking into
consideration that the concentrations of EEIFAPSO in the fortified vegetable oils is limited to 2.76 to
3.05 mg/kg.
The Panel noted the absence of adequate data on the stability of EEIFAPSO and on the fate of EEIFAPSO
in vegetable oil during storage and processing of food.
Kinetic studies in humans with oral administration of EEIFAPSO in a single high dose followed by
observations for up to one year showed that iodine was retained in the body and progressively released
over a long time period (Ingenbleek et al., 2000; Leverge et al., 2003; Untoro et al., 2006). The Panel
noted that this was indicative of a long half life of EEIFAPSO or their metabolites.
The Panel noted that a new study investigating the kinetics in rat after a single dose of 125I labelled
EEIFApso and after a single dose of 125I labelled EEIFApso preceeded by 28 days dosing with unlabelled
EEIFApso resulted in greater absorption and altered kinetics of 125I labelled material after repeated
administration (TNO Triskelion, 2012).
The Panel also noted that rat data can only be used with caution in assessing the safety and kinetics of
EEIFAPSO due to species differences in iodine metabolism and the absence of thyroxine binding
globulin in adult rats (Hetzel and Maberly, 1986; IOM, 2001; Savu et al., 1992; SCF, 2002).
In a study in Romanian school children, who for a one-month-period received daily doses of oil
fortified with EEIFAPSO, elevated median urinary iodine excretion persisted in the 1st month following
the fortification period and returned to baseline values during the 3rd to 6th month (de Benoist et al.,
2009; Simescu et al., 2008). The Panel concluded that the slow clearance and altered kinetics after
repeated administration raises the question of potential bioaccumulation which cannot be ruled out
based on the current data.
The Panel noted that no data are available on short-term, sub-chronic and chronic toxicity,
carcinogenicity and reproductive toxicity of EEIFAPSO.
Mutagenicity testing with different strains of Salmonella typhimurium and Escherichia coli with and
without metabolic activation gave negative responses (Claude, 1997). In an in vitro chromosomal
aberration test with and without metabolic activation in human lymphocytes, negative results were
also obtained (Claude, 1997), but because of insufficient reporting, the Panel noted that the validity of
this assay could not be determined.
Pregnant rats (n=25 per group) received EEIFAPSO by gavage from day 6 to day 17 of gestation in
doses corresponding to 0, 50, 110 and 250 mg iodine/kg bw/day. The authors identified NOAELs for
EEIFAPSO corresponding to 110 mg iodine/kg bw/day (mid dose equivalent to 282-297 mg
EEIFAPSO/kg bw/day) for maternal toxicity and to 250 mg iodine/kg bw/day (highest dose equivalent
to 641-676 mg EEIFAPSO/kg bw/day) for developmental toxicity (Claude, 1997).
Furthermore EEIFAPSO were tested in two studies with continuous or intermittent administration by
gavage in pregnant rabbits (Claude, 1997). In the first study with continuous application from day 6 to
day 18 of gestation at levels of 12.5, 25 and 50 mg iodine in EEIFAPSO/kg bw/day, the maternal
tolerance of the treatment was poor. The number of early resorptions increased in all treatment groups.
Malformations in the fetuses were observed in the low and high dose groups. The Panel noted that
under these conditions of continuous treatment, the NOAEL has to be expected to be below the lowest
dose of EEIFAPSO tested, corresponding to 12.5 mg iodine/kg bw/day (equivalent to 32-34 mg
EEIFAPSO/kg bw/day). In the second study with intermittent application of EEIFAPSO corresponding to
12.5 mg iodine/kg bw/day (Group 1: dosing on gestation days 6, 9, 12, 15 and 18; Group 2: dosing on
gestation days 7, 10, 13 and 16; Group 3: dosing on gestation days 8, 11, 14 and 17), no maternal
toxicity was observed and no abnormalities were seen in the offspring. The Panel noted that the only
EFSA Journal 2013;11(3):3120 6Iodized ethyl esters of poppy seed oil as a source of iodine added for nutritional purposes to
foodstuffs
dose of EEIFAPSO which has been tested, corresponding to 12.5 mg iodine/kg bw/day (equivalent to
32-34 mg EEIFAPSO/kg bw/day), did not induce any adverse effect after intermittent treatment.
Overall the Panel noted the following:
EEIFAPSO are a mixture containing potentially a variety of 14 positional isomers of the ethyl
esters of mono-, di-, or triiodostearic acid, differing in their degree of iodine content and/or in
the position of the iodine atom(s) in the fatty acid chain. Each of the 14 individual positional
isomers exists in the form of two to eight stereoisomers.
No data were provided on which of the positional isomers (and stereoisomers) occur in
EEIFAPSO. The concentrations of the individual positional isomers (and stereoisomers) in
EEIFAPSO are not known.
There are no data on the stability of EEIFAPSO and on the fate of EEIFAPSO in vegetable oil
during storage and/or processing of food.
Kinetic data referring to conditions of fortification (low, repeated, oral, long-term exposure)
are limited and available results indicate that a bioaccumulation of EEIFAPSO and/or their
metabolites may occur.
Data are inadequate for the quantitative assessment of the bioavailability of iodine from
EEIFAPSO.
On the basis of the available data, an adequate comparison of the bioavailability of iodine
from EEIFApso to that from iodized salt (which is common for fortification purposes in food),
or to that from other sources is not possible.
The mechanism by which the different iodinated components of EEIFAPSO release iodine is
not known.
The break-down products or metabolites of EEIFAPSO have not been identified and it is also
uncertain where deiodination of the components of EEIFAPSO occurs in the body.
Monoiodostearic acid esters or their metabolites have a higher retention in the body than
diiodostearic acid esters or their metabolites (no further characterisation of esters given) and
will, thus, release iodide for longer periods (van der Heide et al, 1989). Thus the Panel
presumed that different iodinated components in EEIFAPSO such as ethyl esters of mono-, di-
and triiodostearic acid in the form of their various isomers may have different retention times
in the body. Therefore a variation in composition of EEIFAPSO may lead to differences in the
rate of release of iodine.
It has to be taken into account that different manufacturers may produce EEIFAPSO from
poppy seed oil of different botanical and/or geographical origins. Such oils may have different
proportions of unsaturated fatty acids influencing the final proportions of ethyl esters of
mono-, di-, or triiodostearic acid in EEIFAPSO.
No adequate data on the residence time of iodine (retention time) in the body from ethyl
monoiodostearate esters, ethyl diiodostearate esters and ethyl triiodostearate esters are
available.
There is a lack of data on possible differences in the kinetic and the dynamic properties of
individual positional isomers (and stereoisomers) having the same molecular formula.
EFSA Journal 2013;11(3):3120 7Iodized ethyl esters of poppy seed oil as a source of iodine added for nutritional purposes to
foodstuffs
No data are available on short-term, sub-chronic and chronic toxicity, carcinogenicity and
reproductive toxicity of EEIFAPSO.
Negative results were obtained in mutagenicity tests with and without metabolic activation
with Salmonella typhimurium strains and Escherichia coli and in human lymphocytes, but the
validity of the latter assay could not be determined because the reporting of test conditions
was inadequate.
In developmental studies by gavage, in rats NOAELs for EEIFAPSO corresponding to 110 mg
iodine/kg bw/day or 250 mg iodine/kg bw/day were identified for maternal toxicity or
developmental toxicity, respectively. In rabbits receiving a daily administration of EEIFAPSO
corresponding to 12.5 mg iodine/kg bw/day from day 6 to day 18 of gestation, maternal
tolerance was poor and an increase in the numbers of early resorptions and malformations was
induced.
As a whole the Panel considered the database to be inadequate for the evaluation of a mixture of
substances to be used for the fortification of food and therefore it could neither conclude on the safety
of EEIFAPSO as a source of iodine added for nutritional purposes to foodstuffs, nor on the
bioavailability of iodine from this source. This was due to gaps in knowledge on the composition of
EEIFAPSO and in the kinetic and dynamic properties of the different iodinated compounds being
present in EEIFAPSO.
CONCLUSIONS
The present opinion deals with the safety of EEIFAPSO as a source of iodine added for nutritional
purposes to foodstuffs and on the bioavailability of iodine from this source. The safety of iodine itself,
in terms of amounts that may be consumed, is outside the remit of this Panel.
In view of the inadequate data base the Panel cannot conclude on the safety of EEIFAPSO as a source
of iodine added for fortification purposes to foodstuffs, and on the bioavailability of iodine from this
source due to data gaps concerning the composition of EEIFAPSO and in the kinetic and the dynamic
properties of the different iodinated compounds being present in EEIFAPSO.
DOCUMENTATION PROVIDED TO EFSA
1. Additional information related to a bioavailability and kinetics study on iodized ethyl esters of
poppy seed oil. January 2013. Submitted by Bunge Europe, Switzerland.
2. Additional reference, December 2012. Submitted by Bunge Europe, Switzerland.
3. Updated authorisation dossier submitted for the safety evaluation of a source of iodine proposed
for the addition to vegetable oil (Article 17 of Regulation (EC) N°1925/2006 of the European
Parliament and of the Council on the addition of vitamins and minerals and of certain substances
to foods. September 2012. Submitted by Bunge Europe, Switzerland.
4. Additional technical and exposure data. March 2012. Submitted by Bunge Europe, Switzerland.
5. Additional data on occurrence of oripavine in ethyl esters of iodized fatty acids. June 2011.
Submitted by Bunge Europe, Switzerland.
6. Additional data on impurities, exposure data and references. April 2011. Submitted by Bunge
Europe, Switzerland.
7. Authorisation dossier submitted for the safety evaluation of a source of iodine proposed for the
addition to vegetable oil (Article 17 of Regulation (EC) N°1925/2006 of the European Parliament
EFSA Journal 2013;11(3):3120 8Iodized ethyl esters of poppy seed oil as a source of iodine added for nutritional purposes to
foodstuffs
and of the Council on the addition of vitamins and minerals and of certain substances to foods.
January 2011. Submitted by Bunge Europe, Switzerland.
REFERENCES
Claude JR, 1997. Expert Report on the toxicological documentation. Laboratoire Guerbet, Paris,
Unpublished Report.
De Benoist B, Simescu M, Podia-Igna CC, Sava M, Delange F, 2009. Correction of iodine deficiency
by iodine fortified sunflower oil. 34th Annual European Meeting of the European Thyroid
Association, 5-9 September 2009, p: 260. Lisbon, Portugal (abstract only).
EFSA Panel on Contaminants in the Food Chain (CONTAM), 2011. Scientific Opinion on the risks
for public health related to the presence of opium alkaloids in poppy seeds. EFSA Journal
2011;9(11):2405. [150 pp.] doi:10.2903/j.efsa.2011.2405. Available online:
www.efsa.europa.eu/efsajournal
Hetzel BS and Maberly GF. 1986. Iodine. In: Mertz W, ed. Trace Elements in Human and Animal
Nutrition, Vol. 2. Orlando: Academic Press. Pp. 139–208 as reported in IOM, 2001.
Ingenbleek Y, Jung L, Férard G, 2000. Brassiodol. A new iodised oil for eradicating endemic goitre.
The Journal of Trace Elements in Experimental Medicine 13 (1), 85-96.
IOM (Institute of Medicine), 2001. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic,
Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium,
and Zinc. Food and Nutrition Board 2001: 258-289, 2001. National Academy, Washington DC.
Leverge R, Bergmann JF, Simoneau G, Tillet Y, Bonnemain B, 2003. Bioavailability of oral vs.
intramuscular iodinated oil (Lipiodol UF) in healthy subjects. Journal of Endocrinology and
Investigation 26, 20-26.
Savu L, Vranckx R, Rouaze-Romet M, Nunez EA, 1992. The pituitary control of rat thyroxine binding
globulin. Acta Medica Austriaca 19(1):88-90.
SCF (Scientific Committee on Food), 2002. Opinion of the Scientific Committee on Food on the
Tolerable Upper Intake Level of Iodine 26 September 2002. Health and Consumer Protection
Directorate-General. SCF/CS/NUT/UPPLEV/26 Final. European Commission. Brussels.
Simescu M, de Benoist B, Sava M, Podia-Igna C, Delange F. Correction of iodine deficiency by an
iodized vegetable oil – Floriol Iodine product – (partial results). In: Metal Elements in
Environment, Medicine and Biology. Publishing House “Eurobit” Timişoara, 2008. Tome VIIII;
pp.: 87-94.
TNO Triskelion, 2012. Kinetics and ADME of Ethyl esters of [125I] labeled iodized fatty acids of
poppy seed oil (EEIFApso). Unpublished study report.
Untoro J, Schultink W, West CE, Gross R, Hautvast GAJ, 2006. Efficacy of oral iodized peanut oil is
greater than that of iodized poppy seed oil among Indonesian schoolchildren. The American
Journal of Clinical Nutrition 84, 1208-1214.
Van der Heide D, de Goeje MJ, van der Bent C, 1989.The effectiveness of iodized oil in rats and man.
Ann Endocrinol 50, Abstract 63.
Wolff J, 2001. Physiology and pharmacology of iodized oil in goitre prophylaxis. Medicine 80, 20-36.
EFSA Journal 2013;11(3):3120 9Iodized ethyl esters of poppy seed oil as a source of iodine added for nutritional purposes to
foodstuffs
GLOSSARY AND ABBREVIATIONS
ANS Scientific Panel on Food Additives and Nutrient Sources added to Food
EC European Commission
EEIFA Ethyl esters of iodized fatty acids
EEIFAPSO Ethyl esters of iodized fatty acids of poppy seed oil
EFSA European Food Safety Authority
IDD Iodine deficiency disorders
SCF Scientific Committee on Food
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