At times people may be exposed to troublesome chemicals or substances in food. An added complexity to exposure to these substances through food is that some characteristics, such as high fat diets, may facilitate absorption. In some instances, children may be uniquely exposed due to their unusual or routine dietary habits. One such example is the formation of acrylamide in foods that contain high carbohydrates and cooked at high temperatures such as potato chips, breads, and cereals.

Our experts are capable of evaluating the significance of these chemicals through detailed understanding of chemistry of these materials and their fate in the food. We are fluent in characterizing these exposures, both for individuals and groups. The exposure modeling we undertake on our clients? behalf focuses on both the human interface and the internal doses as the chemicals become absorbed into the blood stream (bioavailability) and reach sensitive internal organs and cells. Most importantly, our team is retained for their skill in estimating the risks to human health from these types of exposures. Our clients are ensured advice and counsel that assure that the information will be placed in a useful context for risk managers as well as provide guidance for regulatory and legal response and compliance.

Direct & Indirect Additives

Among the chemicals in food, most of which are predominately natural in origin, are also additives to enhance value such as color and taste. Food also contains indirect additives that are inadvertently introduced during food processing. The presence of such chemicals is highly regulated by Food, Drug, and Cosmetic Act.