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Article: Carrageenan: a safe additive. (Correspondence).
- Article from:
- Environmental Health Perspectives
- Article date:
- June 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 National Institute of Environmental Health Sciences. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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As the general secretary of Marinalg International, an association representing the worldwide producers of carrageenan, I would like to comment on Tobacman's review article in EHP (1).
Authorities worldwide have extensively reviewed carrageenan safety. Contrary to Tobacman's conclusion (1), all of these authorities agree that carrageenan may be used safely in food. As recently as June 2001, the Joint FAO/WHO Expert Committee on Food Additives (JECFA; an independent international panel of expert scientists and government authorities) concluded a multiple year review of all of the relevant safety data on carrageenan (2). This included a specific analysis of the ...