Azodicarbonamide (ADA) is approved for use in the United States (U.S.) as an aging and bleaching ingredient in cereal flour and as a dough conditioner in bread products. When used as an ingredient to make bread, ADA quickly reacts with water to form biurea, which may undergo thermal decomposition during baking to form semicarbazide. Because of concerns that have been raised regarding the potential exposure to semicarbazide from the use of ADA in bread making, the U.S. Food and Drug Administration (U.S. FDA) has conducted an exposure estimate for semicarbazide from the consumption of bread products that list ADA as an ingredient on the product label.<br/><br/>FDA sampled bread products from various locations in the U.S. and determined the presence of semicarbazide in these samples using liquid chromatograph tandem mass spectrometry (LC-MS/MS) with 2-nitrobenzaldehyde as a derivatization reagent. Bread products identified as containing semicarbazide were grouped into broad categories and matched with food codes from the combined 2009 - 2012 National Health and Nutrition Examination Survey (NHANES). NHANES contains food consumption data based on a 2-day dietary intake survey. Dietary exposure of semicarbazide was estimated for each broad category, as well as for all bread products containing semicarbazide for the U.S. population aged 2 years or more, and for various subpopulations. The use of 2-day food consumption data to assess chronic exposure can lead to an overestimation of exposure, especially for certain types of breads that are not commonly consumed. For this reason, data collected from a 10-14 day survey are considered to be more representative of actual consumption patterns in the U.S. Therefore, exposure of semicarbazide was also estimated using 14-day food consumption data. The exposure to semicarbazide from the use of ADA in bread products will be presented.

Exposure estimate for semicarbazide from the use of azodicarbonamide in bread for the U.S. population

251st National Meeting (2016)

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