{"id":1179,"date":"2014-08-22T14:58:39","date_gmt":"2014-08-22T11:58:39","guid":{"rendered":"https:\/\/ggd.org.tr\/en\/?p=1179"},"modified":"2021-07-19T12:02:04","modified_gmt":"2021-07-19T09:02:04","slug":"karamel-ve-gida-guvenligi","status":"publish","type":"post","link":"https:\/\/ggd.org.tr\/en\/karamel-ve-gida-guvenligi\/","title":{"rendered":"Caramel and Food Safety"},"content":{"rendered":"

Prof.Dr.Ali Esat KARAKAYA ; Prof.Dr.Aziz EK\u015e\u0130 ; Samim SANER<\/em><\/strong><\/p>\n

G\u0131dalar, farkl\u0131 kimyasal bile\u015fiklerin kar\u0131\u015f\u0131m\u0131ndan olu\u015fan karma\u015f\u0131k sistemler olarak tan\u0131mlanabilir. Birbirlerinden fark\u0131, i\u00e7erdikleri kimyasal bile\u015fik say\u0131s\u0131n\u0131n ve miktarlar\u0131n\u0131n farkl\u0131 olmas\u0131d\u0131r. Bile\u015fik profili a\u00e7\u0131s\u0131ndan baz\u0131lar\u0131 daha basit(ya\u011f, \u015feker vb), baz\u0131lar\u0131 ise daha karma\u015f\u0131kt\u0131r(s\u00fct, et, vb.).<\/p>\n

G\u0131dalar\u0131n i\u00e7erdi\u011fi bile\u015fiklerin \u00e7o\u011fu i\u015flendi\u011fi hammaddeden kaynaklanmaktad\u0131r. Bunlar genellikle do\u011fal g\u0131da bile\u015fenleri olarak tan\u0131mlanmaktad\u0131r. Baz\u0131lar\u0131 hammaddenin i\u00e7erdi\u011fi bile\u015fiklerden proses s\u0131ras\u0131nda olu\u015furken, baz\u0131lar\u0131 g\u0131daya farkl\u0131 kaynaklardan(\u00e7evre, ayg\u0131t, ambalaj vb.) bula\u015fabilmektedir. Baz\u0131lar\u0131 ise g\u0131daya, belirli bir i\u015flevi yerine getirsin diye bilerek kat\u0131lmaktad\u0131r. Bunlara ise “g\u0131da katk\u0131s\u0131” denilmektedir.<\/p>\n

Her kimyasal\u0131n doza ba\u011fl\u0131 zararl\u0131 oldu\u011fu bilimsel bir ger\u00e7ektir. Bu kural; ister do\u011fal olsun, ister proses s\u0131ras\u0131nda olu\u015fsun, ister bula\u015fs\u0131n veya bilerek kat\u0131ls\u0131n g\u0131dalar\u0131n her bile\u015feni i\u00e7in ge\u00e7erlidir. Bu nedenle, yaln\u0131zca zarars\u0131zl\u0131k dozu bilimsel ara\u015ft\u0131rmalarla belirlenen maddelere g\u0131da katk\u0131s\u0131 olarak izin verilmekte ve katk\u0131lar\u0131n g\u0131dadaki maksimum limitleri de buna g\u00f6re belirlenmektedir. Konu insan sa\u011fl\u0131\u011f\u0131 oldu\u011fu i\u00e7in, en ufak bir ku\u015fkulu durumda bile bu ara\u015ft\u0131rmalar tekrarlanmakta ve bulgular yetkili organlarca yeniden de\u011ferlendirilmektedir.<\/p>\n

Son y\u0131llarda benzeri bir s\u00fcre\u00e7, renklendirici g\u0131da katk\u0131s\u0131 olarak kullan\u0131lan karamelle ilgili olarak ya\u015fanm\u0131\u015f ve karamelin durumu uluslararas\u0131 ve ulusal g\u0131da ve sa\u011fl\u0131k otoriteleri taraf\u0131ndan yeniden de\u011ferlendirmi\u015ftir. Konu T\u00fcrkiye’de de tart\u0131\u015f\u0131ld\u0131\u011f\u0131 i\u00e7in G\u0131da G\u00fcvenli\u011fi Derne\u011fi taraf\u0131ndan olu\u015fturulan Uzmanlar Komitesi, bilimsel verilere dayanarak bu belgeyi haz\u0131rlam\u0131\u015ft\u0131r.<\/p>\n

GIDALARDA KARAMEL VARLI\u011eI<\/strong><\/p>\n

Karamelizasyon, \u0131s\u0131tma s\u0131ras\u0131nda baz\u0131 g\u0131dalar\u0131n esmerle\u015fmesine yol a\u00e7an ba\u015fl\u0131ca tepkimelerden biridir. Bu tepkime, proses s\u0131cakl\u0131\u011f\u0131n\u0131n g\u0131dan\u0131n i\u00e7erdi\u011fi \u015fekerlerin ergime noktas\u0131na ula\u015fmas\u0131 ile ba\u015flamaktad\u0131r. S\u0131cakl\u0131k derecesi ve \u0131s\u0131tma s\u00fcresine ba\u011fl\u0131 olarak renk ve lezzet de\u011fi\u015fimi ger\u00e7ekle\u015fmektedir. Renk de\u011fi\u015fimi do\u011fal ve kahve renkli bir pigment olan karamelden; lezzet de\u011fi\u015fimi ise furfural,furanon, diasetil, asetoin, maltol gibi bile\u015fiklerden kaynaklanmaktad\u0131r. Prosese ba\u011fl\u0131 olarak ger\u00e7ekle\u015fen bu karamelizasyon; ekmek, kahve, bira, kek, sos vb \u00e7ok say\u0131da g\u0131dada tipik rengin ve lezzetin olu\u015fumu a\u00e7\u0131s\u0131ndan olduk\u00e7a \u00f6nemlidir.<\/p>\n

Karamel g\u0131dalar\u0131n i\u015flenmesi s\u0131ras\u0131nda olu\u015fabildi\u011fi gibi \u00e7orba, lik\u00f6r, kola, kek gibi bir \u00e7ok g\u0131dada renklendirici katk\u0131 olarak da kullan\u0131lmaktad\u0131r. G\u0131dada proses s\u0131ras\u0131nda olu\u015fan karamel ile g\u0131da katk\u0131s\u0131 olarak kullan\u0131lan karamel ayn\u0131d\u0131r. Karamel \u00fcretimi i\u00e7in daha \u00e7ok sakkaroz kullan\u0131lmaktad\u0131r. Sakaroz 160\u2070C’de \u0131s\u0131t\u0131ld\u0131\u011f\u0131 zaman \u00f6nce susuz glukoz ve fruktoza ayr\u0131\u015fmaktad\u0131r ve s\u0131cakl\u0131k 200\u2070C’ye ula\u015ft\u0131\u011f\u0131nda karamel olu\u015fumu ger\u00e7ekle\u015fmektedir. Karamelle\u015fme derecesine ba\u011fl\u0131 olarak bu pigmente karamelan (C12<\/sub>H12<\/sub>O9<\/sub>),karamelen (C36<\/sub>H18<\/sub>O24) <\/sub>vekaramelin(3 C24<\/sub>H26<\/sub>O13<\/sub>)de denilmektedir.<\/p>\n

Farkl\u0131 sakkaritlerden elde edilen karamellerin \u00f6zellikleri yakla\u015f\u0131k ayn\u0131d\u0131r. Ancak kat\u0131laca\u011f\u0131 g\u0131dan\u0131n kimyasal bile\u015fimine ba\u011fl\u0131 olarak farkl\u0131 karamel tiplerine ihtiya\u00e7 duyulmaktad\u0131r. Bunun nedeni,karamel stabilitesinin g\u0131dan\u0131n kimyasal bile\u015fimine g\u00f6re de\u011fi\u015fmesidir. Farkl\u0131 karamel tipleri, sakkaritlerin \u0131s\u0131t\u0131lmas\u0131 s\u0131ras\u0131ndaki ortam\u0131n farkl\u0131la\u015ft\u0131r\u0131lmas\u0131 ile elde edilmektedir ve uygulanan i\u015fleme g\u00f6re bunlar T\u0130P 1,T\u0130P 2, T\u0130P 3 ve T\u0130P 4 karamel diye adland\u0131r\u0131lmaktad\u0131r:<\/p>\n

T\u0130P 1\/SADE KARAMEL (E 150a):Karamelle\u015fmenin h\u0131zlanmas\u0131 i\u00e7in asit, alkali ve tuz kullan\u0131labilmekte ancak amonyum bile\u015fi\u011fi ve s\u00fclfit kullan\u0131lmamaktad\u0131r.<\/p>\n

T\u0130P 2\/KOST\u0130K-S\u00dcLF\u0130T KARAMEL (E 150b): S\u00fclfit bile\u015fi\u011fi varl\u0131\u011f\u0131nda, amonyum bile\u015fi\u011fi yoklu\u011funda, asit veya alkali varl\u0131\u011f\u0131nda veya yoklu\u011funda haz\u0131rlanmaktad\u0131r.<\/p>\n

T\u0130P 3\/AMONYAK KARAMEL (E 150c):Amonyum bile\u015fi\u011fi varl\u0131\u011f\u0131nda, s\u00fclfit bile\u015fi\u011fi yoklu\u011funda, asit veya alkali varl\u0131\u011f\u0131nda veya yoklu\u011funda haz\u0131rlanmaktad\u0131r.<\/p>\n

\n

T\u0130P 4\/S\u00dcLF\u0130T-AMONYAK KARAMEL (E 150d): S\u00fclfat ve amonyum bile\u015fi\u011fi varl\u0131\u011f\u0131nda, asitli veya alkali varl\u0131\u011f\u0131nda veya yoklu\u011funda haz\u0131rlanmaktad\u0131r.<\/p>\n

Karamelin g\u0131dalarda renklendirici olarak kullan\u0131lmas\u0131 bira end\u00fcstrisi ile ba\u015flam\u0131\u015ft\u0131r. Bug\u00fcn farkl\u0131 karamel tiplerinin renklendirici katk\u0131 olarak kullan\u0131ld\u0131\u011f\u0131 ba\u015fl\u0131ca g\u0131dalar a\u015fa\u011f\u0131daki gibidir:<\/p>\n

 <\/p>\n<\/div>\n

BA\u015eLICA KARAMEL T\u0130PLER\u0130 UYGULANDI\u011eI GIDALAR<\/p>\n\n\n\n\n\n\n\n
T\u0130P<\/td>\nADI\/\u0130\u015eLEM<\/td>\nE KODU<\/td>\nUYGULANDI\u011eI GIDALAR<\/td>\n<\/tr>\n
1<\/td>\nSADE<\/td>\nE150a<\/td>\nV\u0130SK\u0130, L\u0130K\u00d6R, L\u0130MONATA, SOS, TAVUK HARCI vb<\/td>\n<\/tr>\n
2<\/td>\nKOST\u0130K-S\u00dcLF\u0130T<\/td>\nE150b<\/td>\n\u015eARAP, ROM, L\u0130K\u00d6R, BREND\u0130, KEK KARI\u015eIMI, \u00c7EREZ GIDA vb<\/td>\n<\/tr>\n
3<\/td>\nAMONYAK<\/td>\nE150c<\/td>\nB\u0130RA,TAHIL, ET SOSU, D\u0130P SOS, HAZIR \u00c7ORBA, FIRIN \u00dcR\u00dcN\u00dc vb<\/td>\n<\/tr>\n
4<\/td>\nS\u00dcLF\u0130T-AMONYAK<\/td>\nE150d<\/td>\nKOLA, B\u0130RA(ALKOLS\u00dcZ), BAHARAT KARI\u015eIMI, FIRIN \u00dcR\u00dcN\u00dc, PROTE\u0130N H\u0130DROL\u0130ZATI, SOS, \u00c7ORBA, TATLANDIRICI, \u00c7\u0130KOLATA \u015eURUBU vb<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Yasal reg\u00fclasyonlarda karamelin g\u0131daya kat\u0131lmas\u0131na izin verilen dozu quantum satis belirlenmi\u015ftir. Bu kavram\u0131n anlam\u0131; g\u0131dadaki maksimum limitin say\u0131sal olarak belirlenmesine gerek olmad\u0131\u011f\u0131, katk\u0131n\u0131n iyi \u00fcretim uygulamas\u0131n\u0131n gerektirdi\u011fi miktar\u0131a\u015fmayacak ve t\u00fcketiciyi yan\u0131ltmayacak \u015fekilde kullan\u0131lmas\u0131 gerekti\u011fidir. Bu belirleme karamel tiplerinin t\u00fcm\u00fc i\u00e7in ge\u00e7erlidir, bu a\u00e7\u0131dan aralar\u0131nda herhangi bir fark g\u00f6zetilmemektedir.<\/p>\n

Son y\u0131llardaki tart\u0131\u015fma ise T\u0130P 3 ve T\u0130P 4 karameldeki 4-metilimidazol t\u00fcrevi bile\u015fiklerle ilgilidir.<\/p>\n

KARAMEL T\u0130PLER\u0130N\u0130N G\u00dcVENL\u0130K DE\u011eERLEND\u0130RMES\u0130<\/strong><\/p>\n

Karamel tiplerinin g\u00fcvenlik de\u011ferlendirmesi JECFA (FAO\/WHO Expert Committee on Food Additives-FAO\/WHO G\u0131da Katk\u0131lar\u0131 Maddeleri Uzman Komitesi) ve EFSA (European Food Safety Authority-Avrupa G\u0131da G\u00fcvenli\u011fi Otoritesi) ve ulusal g\u0131da ve sa\u011fl\u0131k otoriteleri taraf\u0131ndan yap\u0131lm\u0131\u015ft\u0131r. EFSA \u00f6rne\u011finde oldu\u011fu gibi de bu de\u011ferlendirmeler \u00e7e\u015fitli tarihlerde de yenilenmi\u015ftir1<\/sup>. Yap\u0131lan de\u011ferlendirmelerin t\u00fcm\u00fcnde, belirlenen ko\u015fullarda karamel kullan\u0131m\u0131 insan sa\u011fl\u0131\u011f\u0131 a\u00e7\u0131s\u0131ndan g\u00fcvenli bulunmu\u015ftur. Bu de\u011ferlendirmeler sonucu belirlenen ADI (acceptable daily intake-kabul edilebilir g\u00fcnl\u00fck al\u0131m) de\u011ferleri a\u015fa\u011f\u0131da g\u00f6sterilmi\u015ftir.<\/p>\n

JECFA:<\/strong><\/p>\n

E-150a Sade karamel: ADI belirlenmesine gerek g\u00f6r\u00fclmemi\u015f<\/p>\n

E-150b Kostik-s\u00fclfit karamel:0-160 mg\/kg v\u00fccut a\u011f\u0131rl\u0131\u011f\u0131\/g\u00fcn<\/p>\n

E-150c Amonyak karamel: 0-200 mg\/kg v\u00fccut a\u011f\u0131rl\u0131\u011f\u0131\/g\u00fcn<\/p>\n

E-150d Amonyum-s\u00fclfit karamel: 0-200 mg\/kg v\u00fccut a\u011f\u0131rl\u0131\u011f\u0131\/g\u00fcn<\/p>\n

 <\/p>\n

EFSA:<\/strong><\/p>\n

 <\/p>\n

Bu 4 karamel tipine ayr\u0131 ayr\u0131 ADI belirlenmesi yerine t\u00fcm\u00fcn\u00fcn maksimum al\u0131m miktar\u0131n\u0131 belirleyen grup ADI belirlenmi\u015ftir. Bu de\u011fer 300 mg\/kg\/g\u00fcn’d\u00fcr. Ancak E-150c’nin bu 300 mg\/kg v\u00fccut a\u011f\u0131rl\u0131\u011f\u0131\/g\u00fcn de\u011ferine katk\u0131s\u0131 100 mg\/kg\/g\u00fcn’den fazla olmayacakt\u0131r. EFSA taraf\u0131ndan yap\u0131lan de\u011ferlendirmede, Avrupa’daki g\u0131da t\u00fcketim profili ilegenel olarak bu ADI de\u011ferlerinin a\u015f\u0131lmad\u0131\u011f\u0131 belirlenmi\u015ftir1<\/sup>.<\/p>\n

BASINA YANSIYAN HABERLER\u0130N KAYNA\u011eI<\/strong><\/p>\n

Karamel konusundaki tart\u0131\u015fmalar\u0131n kayna\u011f\u0131nda amonyak karamel (E-150c) ve amonyum- s\u00fclfit karamel (E-150d) haz\u0131rlanmas\u0131nda olu\u015fan imidazol t\u00fcrevi 3 kimyasal maddenin varl\u0131\u011f\u0131 yatmaktad\u0131r. Bunlar 4-metilimidazol (4-MI), 2-metilmidazol (2-MI) ve 2-asetil-4-metiltetrahidroksi-butilimidazol (THI)’d\u00fcr2<\/sup>.<\/p>\n

Sadece renklendirici olarak kullan\u0131lan karamelde de\u011fil, \u0131s\u0131l i\u015flem uygulanan \u00e7e\u015fitli g\u0131dalarda da g\u0131dan\u0131n do\u011fal yap\u0131s\u0131nda bulunmayan kimyasal maddeler olu\u015fabilmektedir. Amino asit ve indirgen \u015feker i\u00e7eren g\u0131dalarda y\u00fcksek s\u0131cakl\u0131\u011f\u0131n etkisi ile ger\u00e7ekle\u015fen ve g\u0131dada esmerle\u015fmeye yol a\u00e7an tepkime serisine Maillard reaksiyonu denilmektedir. 100 seneyi a\u015fk\u0131n s\u00fcredir bilinen ve ad\u0131n\u0131 Frans\u0131z bilim adam\u0131 Louis Camille Maillard’dan (1878-1936) alan bu reaksiyon serisi Maillard’\u0131n 1913 y\u0131l\u0131nda yay\u0131nlanan doktora tezinin konusudur. Is\u0131l i\u015flem uygulanan g\u0131dalarda Maillard tepkimesi sonucunda y\u00fczlerce farkl\u0131 lezzet bile\u015fi\u011fi olu\u015fmakta ve bu bile\u015fikler par\u00e7alanarak yeni lezzet bile\u015fiklerine d\u00f6n\u00fc\u015fmektedir3<\/sup>.\u0130ronik olarak bu lezzet bile\u015fiklerinin bir b\u00f6l\u00fcm\u00fc de y\u00fcksek dozlarda deney hayvanlar\u0131nda toksisite g\u00f6stermektedir. Ancak buradaki anahtar kelime dozdur.Bir g\u0131dada bir maddenin varl\u0131\u011f\u0131 de\u011fil, bu maddeye hangi dozda maruz kal\u0131nd\u0131\u011f\u0131 \u00f6nemlidir.<\/p>\n

THI’nin deney hayvanlar\u0131nda y\u00fcksek dozda imm\u00fcnotoksik etkisi g\u00f6sterilmi\u015ftir4<\/sup>. 4-MI ve 2-MI,deney hayvanlar\u0131nda y\u00fcksek dozlarda karsinojenik etki g\u00f6sterdi\u011fi5,6 <\/sup>i\u00e7in WHO- IARC (International Agency for Research on Cancer) taraf\u0131ndan 2B (insanda kanser olu\u015fturmas\u0131 m\u00fcmk\u00fcn) olarak s\u0131n\u0131fland\u0131r\u0131lm\u0131\u015ft\u0131r7<\/sup>. 2B gruptaki kimyasallar\u0131n insanda kanser olu\u015fturmalar\u0131na ait bir kan\u0131t yoktur. Ancak deney hayvan\u0131 modelinde y\u00fcksek dozda kanser olu\u015fturduklar\u0131 saptanm\u0131\u015ft\u0131r. 2B grubundaki olan etken say\u0131s\u0131 285’dir. Bu grupta her g\u00fcn t\u00fcketti\u011fimiz sebze ve meyvelerde do\u011falbiyosentez \u00fcr\u00fcn\u00fc olarak bulunan metil\u00f6jenol, kafeik asit, kate\u015fol, kumen, safrol gibi kimyasal bile\u015fikler de yer almaktad\u0131r. IARC s\u0131n\u0131fland\u0131rmas\u0131nda etkinlik y\u00f6n\u00fcnden daha \u00f6nde bulunan bile\u015fikler 2A (insanda muhtemelen kanser yap\u0131c\u0131) grubundad\u0131r7<\/sup>. 2A grubundaki 66 etkenin de insanda kanser yapt\u0131\u011f\u0131 kan\u0131tlanmam\u0131\u015ft\u0131r. Bu bile\u015fikler, yaln\u0131zca hayvan modeli ve in vitro verilerle bu s\u0131n\u0131fadahil edilmi\u015flerdir. Baz\u0131 sebzelerde do\u011fal biyosentez sonucuolu\u015fan 5-metoksipsoralen de bu gruptad\u0131r. IARC s\u0131n\u0131fland\u0131rmas\u0131ndaki Grup 1 ise “insanda kanser yap\u0131c\u0131”olarak belirlen 113 etkeni kapsamaktad\u0131r. Bu etkenler insanlar\u0131n g\u00fcnl\u00fck ya\u015fam\u0131nda kar\u015f\u0131la\u015fabilece\u011fi kadar y\u00fcksek ve s\u00fcrekli dozlarda kanser yapt\u0131klar\u0131 kan\u0131tlanan etkenlerdir7<\/sup>.<\/p>\n

 <\/p>\n

Yukar\u0131daki \u00f6zet a\u00e7\u0131klamadan anla\u015f\u0131laca\u011f\u0131 \u00fczere 2B grubundaki bir kimyasal i\u00e7in insanda kanser yap\u0131c\u0131 ifadesi kullan\u0131lmaz. Bu gruptaki kimyasallar\u0131n deney hayvanlar\u0131nda y\u00fcksek dozda olu\u015fturduklar\u0131 kanserin mekanizmas\u0131 da net de\u011fildir. \u00d6rne\u011fin kimyasallar\u0131n kanser olu\u015fturmas\u0131ndaki en \u00f6nemli mekanizma genotoksisite (DNA hasar\u0131)’dir. 4-MI ve 2-MI genotoksik etki g\u00f6stermezler5,6<\/sup>. Ayr\u0131ca deney hayvan\u0131 modelinde elde edilen sonu\u00e7lar da \u00e7eli\u015fkilidir. Tart\u0131\u015fmal\u0131 Kaliforniya reg\u00fclasyonunun dayanak noktas\u0131 olarak ald\u0131\u011f\u0131 \u00e7al\u0131\u015fmada 4-MI farelerde y\u00fcksek dozda akci\u011fer t\u00fcm\u00f6r\u00fc olu\u015ftururken, s\u0131\u00e7anlarda b\u00f6yle bir etki g\u00f6zlenmemi\u015ftir6<\/sup>. Ayr\u0131ca 4-MI karamelin d\u0131\u015f\u0131nda ekmek, kahve, malt ekstrakt\u0131 ve \u00e7e\u015fitli soslar ba\u015fta olmak \u00fczere \u00e7ok say\u0131da g\u0131dada da bulunmaktad\u0131r8.<\/sup><\/p>\n

KARAMEL\u0130N G\u00dcVENL\u0130 OLDU\u011eU B\u0130R KEZ DAHA DO\u011eRULANIYOR<\/strong><\/p>\n

Baz\u0131 karamel tiplerindeki 4-MI, 2-MI ve THI varl\u0131\u011f\u0131 ve bunlar\u0131n toksisitesi \u00f6\u011frenildikten sonra maruz kal\u0131nan dozlar dikkate al\u0131narak 2011 y\u0131l\u0131nda EFSA taraf\u0131ndan yap\u0131lan yeniden de\u011ferlendirmede bunun insan sa\u011fl\u0131\u011f\u0131 i\u00e7in bir endi\u015fe yaratmayaca\u011f\u0131 a\u00e7\u0131kl\u0131kla belirtilmi\u015ftir2<\/sup>. Bu g\u00f6r\u00fc\u015fe ABD \u0130la\u00e7 ve G\u0131da Dairesi (FDA) de2014 y\u0131l\u0131nda yapt\u0131\u011f\u0131 a\u00e7\u0131klama ile kat\u0131ld\u0131\u011f\u0131n\u0131 bildirmi\u015ftir9<\/sup>. Kanada’n\u0131n sa\u011fl\u0131k otoritesi olan Health Canada’da bir soru \u00fczerine ayn\u0131 g\u00f6r\u00fc\u015f\u00fc payla\u015ft\u0131\u011f\u0131n\u0131 bildirmi\u015ftir10<\/sup>.<\/p>\n

 <\/p>\n

KAL\u0130FORN\u0130YA EYALET\u0130”\u00d6NER\u0130 65″VE 4-MI<\/strong><\/p>\n

Karamel \u00fczerindeki tart\u0131\u015fmalar ABD Kaliforniya Eyaleti’nde y\u00fcr\u00fcrl\u00fckte olan bir etiketleme reg\u00fclasyonuna dayanmaktad\u0131r. Bu eyalette 1986 y\u0131l\u0131nda orijinal ad\u0131 “The Safe Drinking Water and Toxic Enforcement Actof 1986” olan ve k\u0131saca “Proposition 65 (\u00d6neri 65)” olarak adland\u0131r\u0131lan bir reg\u00fclasyon uygulamaya konuldu. Proposition 65 uyar\u0131nca Kaliforniya \u00c7evre Koruma \u00d6rg\u00fct\u00fc’n\u00fcnbir birimi olan \u00c7evre Sa\u011fl\u0131\u011f\u0131 Tehlike De\u011ferlendirme Ofisi-The Office of Environmental Health Hazard Assessment (OEHHA) taraf\u0131ndan \u00e7evrede ve i\u015fyerlerinde maruz kal\u0131nabilecek deney hayvan\u0131 sonu\u00e7lar\u0131 da dahil, kanser yap\u0131c\u0131 veya \u00fcreme sistemi \u00fczerine etkili 800 kadar kimyasal belirlendi. Belirlenen bu kimyasallarag\u00fcnl\u00fck olarak maruz kal\u0131nan miktar belirli limitia\u015f\u0131yorsa bu \u00fcr\u00fcnlerin\/bile\u015fiklerinbulundu\u011fu ortamlara ve \u00fcr\u00fcnlere uyar\u0131c\u0131 etiket zorunlulu\u011fu getirildi.Bug\u00fcne kadar 300 kadar kimyasal i\u00e7in OEHHA taraf\u0131ndan “no significant risk level (NSRL)-\u00f6nemli bir riski olmayan seviye”belirlendi. OEHHA, kanser yap\u0131c\u0131 maddeler i\u00e7in 100 000 ki\u015finin ya\u015fam boyu bu kimyasala maruz kalmas\u0131 durumunda en fazla bir ki\u015fide kanser olu\u015fturabilecek bu seviyeyikendi metodolojisi ile hesaplayarak tespit etti. \u00dcreme sistemine etkili kimyasallar i\u00e7in ise bu de\u011fer, deney hayvan\u0131 NOAEL -non adverse effect level (hi\u00e7bir toksik etki g\u00f6stermeyendoz)de\u011ferinin 1000’e b\u00f6l\u00fcnmesi ile elde edildi.Oysauluslararas\u0131 reg\u00fclasyonlarda g\u00fcvenli de\u011fer, NOAEL de\u011ferinin 1000’e de\u011fil 100’e b\u00f6l\u00fcnmesi ile bulunmaktad\u0131r.Di\u011fer bir deyi\u015fle Kaliforniya reg\u00fclasyonu 10 kat daha k\u00fc\u00e7\u00fck bir de\u011feri g\u00fcvenli kabuletmektedir. Bu \u015fekilde NSRL de\u011ferini a\u015fan maruziyetin oldu\u011fu g\u0131dalar\u0131n yan\u0131s\u0131ra i\u015fyeri, kiral\u0131k ev gibi ortamlarda a\u015fa\u011f\u0131daki uyar\u0131 etiketinin bulunmas\u0131 zorunlu hale getirildi.<\/p>\n

\"resim\"<\/p>\n

 <\/p>\n

Bu yolla 4-MI i\u00e7in g\u00fcnl\u00fck al\u0131mda NSRL de\u011feri 29 mikrogram (\u00b5g)olarak belirlendi.O tarihte kullan\u0131lan E-150c ve E-150d karamel tiplerinden haz\u0131rlanan me\u015frubatlarda bu de\u011ferler a\u015f\u0131labildi\u011fi i\u00e7in ABD’de yaln\u0131z Kaliforniya’da bu me\u015frubatlara uyar\u0131c\u0131 etiket zorunlulu\u011fu getirildi.<\/p>\n

Karameldeki 4-MI miktar\u0131n\u0131n sa\u011fl\u0131k y\u00f6n\u00fcnden bir sak\u0131nca yaratmad\u0131\u011f\u0131 ve genotoksik olmad\u0131\u011f\u0131 da vurgulanarak ba\u015fta EFSA2<\/sup> ve FDA9<\/sup> olmak \u00fczere sa\u011fl\u0131k\/g\u0131da otoriteleri taraf\u0131ndan belirtilmesine kar\u015f\u0131n kimyasallar\u0131n y\u00f6netiminde uygulanan temel prensiplere ayk\u0131r\u0131 olan Kaliforniya reg\u00fclasyonu bu eyalet s\u0131n\u0131rlar\u0131 i\u00e7inde y\u00fcr\u00fcrl\u00fcktedir. Bu geli\u015fmelerin ard\u0131ndan etiket uygulamas\u0131n\u0131n yarataca\u011f\u0131 negatif alg\u0131dan ka\u00e7\u0131nmak i\u00e7in (sa\u011fl\u0131k endi\u015fesinden de\u011fil)me\u015frubat \u015firketlerinin 4-MI d\u00fczeylerini d\u00fc\u015f\u00fcr\u00fcc\u00fc uygulamalar\u0131 devreye soktuklar\u0131 bilinmektedir.<\/p>\n

<\/strong><\/p>\n

KAL\u0130FORN\u0130YA UYGULAMASININ \u00c7EL\u0130\u015eK\u0130S\u0130<\/strong><\/p>\n

D\u00fcnyada kimyasal maddelerin y\u00f6netiminde uygulana ilkeler dikkate al\u0131nd\u0131\u011f\u0131nda Kaliforniya “\u00d6neri 65” reg\u00fclasyonu ger\u00e7ek\u00e7i ve uygulanabilir g\u00f6r\u00fclmemektedir. 1986 y\u0131l\u0131nda o g\u00fcn\u00fcn bilgisi ile \u00e7\u0131kart\u0131lan bu reg\u00fclasyonunun kendi i\u00e7inde a\u015fa\u011f\u0131daki \u00e7eli\u015fkiyi ta\u015f\u0131maktad\u0131r.<\/p>\n

O tarihten bu yana geli\u015ftirilen analitik y\u00f6ntemlerle g\u0131dalarda biyosentez \u00fcr\u00fcn\u00fc binlerce do\u011fal kimyasal madde saptand\u0131. Bunlardan bir b\u00f6l\u00fcm\u00fc de y\u00fcksek dozda deney hayvanlar\u0131na verildi\u011finde kanser yap\u0131c\u0131d\u0131r. Kate\u015fol, klivorin, krotonaldehit, estragol, etil akrilat, gama-glutamil-p-hidrazinobenzoikasit, hekzanal metilformilhidrazin, p-hidrazinobenzoik asit, hidrokinon, l-hidroksianthrokinon, laziokarpin, d-limonen, 3-metoksikate\u015fol, 8-metoksipsirolen, N-metil-N-formilhidrazin, alfa-metilbenzil alkol, 3-metilbutanal-metilformil hidrazon, 4-metilkate\u015fol, metilhidrazin, monokrotalin, pentanal-metilformilhidrazon, petasitenin, kuersetin, reserpin, safrol,senkrinkin, sesamol, simpitin bu kimyasallar\u0131n yaln\u0131zca baz\u0131lar\u0131d\u0131r,12<\/sup>. Tek bir \u00f6rne\u011fi ele al\u0131rsak kahvede 1000 civar\u0131nda kimyasal madde tespit edilmi\u015ftir vebunlardan yaln\u0131zca 29’unun toksisitesi konusunda veri bulunmaktad\u0131r. Bu 29 kimyasal\u0131n 21’i deney hayvanlar\u0131na y\u00fcksek dozda verildiklerinde kanser olu\u015fturabilmektedir12<\/sup>. Yukar\u0131da verilen \u00f6rnekler, kapsaml\u0131 bir bilimselde\u011ferlendirme yapmadan g\u0131dalarda deney hayvanlar\u0131nda kanser yapabilen bir kimyasal hakk\u0131nda yap\u0131lan tart\u0131\u015fmalar\u0131n ve uygulamalar\u0131n anlams\u0131zl\u0131\u011f\u0131n\u0131 ve g\u0131dalar\u0131n y\u00f6netiminde ortaya \u00e7\u0131kabilecek kaosun boyutlar\u0131n\u0131 ortaya koymaktad\u0131r.<\/p>\n

4-MI \u00f6zelinde Kaliforniya reg\u00fclasyonun temel \u00e7eli\u015fkisi; genotoksik olmamas\u0131na ra\u011fmen 4-MI i\u00e7in risk y\u00f6netiminde genotoksik kimyasallara uygulanan risk de\u011ferlendirme metodolojisi olan “kabul edilebilir risk” hesaplama y\u00f6netimini uygulamas\u0131d\u0131r.Oysa,genetoksik olmayan kimyasallar\u0131n risk y\u00f6netiminde uygulanmas\u0131 gereken”e\u015fik de\u011fer”e dayal\u0131 y\u00f6ntemdir.4-MI uygulamas\u0131 i\u00e7in Kaliforniya reg\u00fclasyonunun esas ald\u0131\u011f\u0131 \u00e7al\u0131\u015fma National Toxicology Progman (NTP) taraf\u0131ndan yap\u0131lan karsinojenesite testi sonu\u00e7lar\u0131d\u0131r. Bu \u00e7al\u0131\u015fmada farelerde karsinojenik etki g\u00f6r\u00fcl\u00fcrken s\u0131\u00e7anlarda bu etki g\u00f6zlenmemi\u015ftir. Fare sonu\u00e7lar\u0131 dikkate al\u0131nsa dahi bu \u00e7al\u0131\u015fmadaki NOAEL de\u011feri 80 mg\/kg\/g\u00fcn’d\u00fcr.4-MI genotoksik olmad\u0131\u011f\u0131na g\u00f6re bu NOAEL de\u011ferinden yola \u00e7\u0131k\u0131larak bulunacak ADI de\u011feri Kaliforniya’n\u0131n belirledi\u011fi 29\u00b5g\/g\u00fcn’den \u00e7ok daha y\u00fcksekbir de\u011fer olacakt\u0131.<\/p>\n

 <\/p>\n

DE\u011eERLEND\u0130RME SONUCU<\/strong><\/p>\n

Yukar\u0131daki bilgilerin \u0131\u015f\u0131\u011f\u0131nda a\u015fa\u011f\u0131da, G\u0131da G\u00fcvenli\u011fi Derne\u011fi’nin g\u00f6revlendirdi\u011fi Uzmanlar Komitesi \u00fcyeleri olarak EFSA, FDA ve Health Canada’n\u0131n”karamel’de bulunabilecek 4-MI de\u011ferleri dikkate al\u0131nd\u0131\u011f\u0131nda Codeks Alimentarius Commission (CAC) standartlar\u0131na uygun olarak haz\u0131rlanan E-150c ve E-150d dahil t\u00fcm karamel tiplerinin herhangi bir sa\u011fl\u0131k endi\u015fesi nedeni olmad\u0131\u011f\u0131”\u015feklindeki g\u00f6r\u00fc\u015fe kat\u0131ld\u0131\u011f\u0131m\u0131z\u0131 bildiririz.<\/p>\n

 <\/p>\n

Prof.Dr.Ali Esat KARAKAYA ; Prof.Dr.Aziz EK\u015e\u0130 ; Samim SANER<\/em><\/strong><\/p>\n

G\u0131da G\u00fcvenli\u011fi Derne\u011fi Uzmanlar Komitesi \u00dcyeleri<\/em><\/strong><\/p>\n

(Komite \u00dcyeleri G\u0131da G\u00fcvenli\u011fi Derne\u011fi Y\u00f6netim Kurulu’nun 23.05.2014 tarihli ve 6 say\u0131l\u0131 karar\u0131 ile g\u00f6revlendirilmi\u015flerdir.)<\/em><\/p>\n

KAYNAKLAR<\/strong><\/p>\n

EFSA. European Food Safety Authourity. Statement of EFSA.Refined exposure assessment for caramel colours (E 150a, c, d). EFSA Journal 2012;10(12):3030.<\/p>\n

    \n
  1. EFSA Panel on Food Additives and Nutrient Sources added to Food :Scientific Opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives. EFSA Journal 2011;9(3):2004 [103 pp.]<\/li>\n
  2. Food-Info . Maillard Reaksiyonlar\u0131 : www.food-info.net\/tr\/colour\/maillard.htm<\/a>. (Eri\u015fim 23\/05\/2014)<\/li>\n
  3. Gugasyan R, Coward A, O’Connor L, Shortman K and Scollay R : Emigration of mature T cells from the thymus is inhibited by the imidazole-based compound 2-acetyl-4-tetrahydroxybutylimidazole. Immunology 93: 398-404 (1998).<\/li>\n
  4. National Toxicology Program, Natl. Toxicol. Program. Tech. Rep. Ser. 516, (2004)<\/li>\n
  5. National Toxicology Program, Natl. Toxicol. Program. Tech. Rep. Ser. 535, (2007)<\/li>\n
  6. WHO-International Agency for Research on Cancer. Agents Classified by the IARC Monographs, Volumes 1\u2013109http:\/\/monographs.iarc.fr\/ENG\/Classification(Eri\u015fim 23\/05\/2014).<\/li>\n
  7. WHO-International Agency for Research on Cancer.IARC Monographs. Some Chemicals Present in Industrial and Consumer Products, Food and Drinking-water. 4-Methylimidazole.S.450-451.(2012).<\/li>\n
  8. FDA.US Food and Drug Adminitration: Questions & Answers on Caramel Coloring and 4-MEI.<\/li>\n
  9. www.fda.gov\/food\/ingredientspackaginglabeling\/foodadditivesingredients\/ucm364184.htm<\/a> (Eri\u015fim 06\/06\/2014).<\/li>\n
  10. Health Canada’dan Kanada Me\u015frubat \u00dcreticileri Birli\u011fi’ne g\u00f6nderilen 15\/11\/2011 tarihli yaz\u0131<\/li>\n
  11. Ames BN, Gold LS: Paracelsus to parascience: the environmental cancer distraction. MutationResearch. 447: 3-13 (2000).<\/li>\n
  12. Gold LS, Slone TH, Manley NB, Ames BN: Misconceptions About the Causes of Cancer. The Fraser Institute Centre for Studies in Risk, Regulation and Environment Vancouver British Columbia Canada 2002. http:\/\/toxnet.nlm.nih.gov\/cpdb\/pdfs\/Gold_Misconceptions.pdf<\/a>(Eri\u015fme06\/052014)<\/li>\n<\/ol>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Prof.Dr.Ali Esat KARAKAYA ; Prof.Dr.Aziz EK\u015e\u0130 ; Samim SANER G\u0131dalar, farkl\u0131 kimyasal bile\u015fiklerin kar\u0131\u015f\u0131m\u0131ndan olu\u015fan karma\u015f\u0131k sistemler olarak tan\u0131mlanabilir. Birbirlerinden fark\u0131, i\u00e7erdikleri kimyasal bile\u015fik say\u0131s\u0131n\u0131n ve miktarlar\u0131n\u0131n farkl\u0131 olmas\u0131d\u0131r. Bile\u015fik profili a\u00e7\u0131s\u0131ndan baz\u0131lar\u0131 daha basit(ya\u011f, \u015feker vb), baz\u0131lar\u0131 ise daha karma\u015f\u0131kt\u0131r(s\u00fct, et, vb.). G\u0131dalar\u0131n i\u00e7erdi\u011fi bile\u015fiklerin \u00e7o\u011fu i\u015flendi\u011fi hammaddeden kaynaklanmaktad\u0131r. Bunlar genellikle do\u011fal g\u0131da bile\u015fenleri […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23],"tags":[],"_links":{"self":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/1179"}],"collection":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/comments?post=1179"}],"version-history":[{"count":4,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/1179\/revisions"}],"predecessor-version":[{"id":3201,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/1179\/revisions\/3201"}],"wp:attachment":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/media?parent=1179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/categories?post=1179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/tags?post=1179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}