据欧盟食品安全局消息，7月22日欧盟食品安全局就评估香料组 304 第 1 修订版中的四种甲酰胺香料发布意见。
专家组运用逐步回归的方法，对构效关系、现有摄入量、毒性阈值以及毒性与新陈代谢数据进行了分析。经过评估发现，四种香料无基因毒性。专家组得出结论认为，在现有的摄入量下，这四种香料不会引起安全问题。
部分原文报道如下：
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate four flavouring substances in the Flavouring Group evaluation 304, Revision 1 （FGE.304Rev1） using the Procedure in Commission Regulation （EC） No 1565/2000.
None of the four substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach （the Procedure） that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity.
原文链接：<http://www.efsa.europa.eu/en/efsajournal/pub/3769.htm>
日期：2014-07-29
