Abstrakt

Barwniki karmelowe to jedne z najbardziej rozpowszechnionych na świecie dodatków do żywności, które podzielono na cztery klasy (I–IV), oznaczone odpowiednio symbolami E150 a-d. Poszczególne klasy karmeli różnią się właściwościami fizyko-chemicznymi oraz sposobem otrzymywania, co wpływa na powstawanie różnych związków, istotnych dla oceny bezpieczeństwa żywności. Przeprowadzono wiele badań wszystkich klas karmeli, w tym badania toksykokinetyczne, genotoksyczne, rakotwórcze oraz badania toksyczności reprodukcyjnej i rozwojowej, które nie wykazały ich szkodliwości, w dawkach nieprzekraczających ADI. Rośnie jednak liczba doniesień naukowych o możliwym działaniu toksycznym, obecnych w karmelach związków niskocząsteczkowych. Obecnie za ważne z toksykologicznego punktu widzenia oraz ze względu na możliwe stężenie w produkcie końcowym, uznaje się trzy związki: 5-HMF (występujący we wszystkich klasach), 4(5)-MeI (obecny w karmelu klasy III i IV) czy THI (obecny w karmelu klasa III). 4(5)-MeI działa neurotoksycznie, a w 2011 r. został uznany za związek o możliwym działaniu rakotwórczym dla człowieka (klasa 2B, wg IARC). W przypadku THI badania potwierdziły jego aktywność limfopeniczną, prawdopodobnie wtórną do działania immunosupresyjnego. W latach 80. ub. w. JECFA ustalił dopuszczalne stężenia 4(5)-MeI oraz THI w odniesieniu do klas karmeli, w których związki te mogą występować. Toksyczność 5-HMF nie została jednoznacznie potwierdzona, ale przeprowadzone badania wskazują, że związek ten nie jest obojętny dla organizmów żywych. Obecnie większość organizacji międzynarodowych i instytutów naukowych, uznaje te dodatki za bezpieczne dla konsumentów, ale jednocześnie naukowcy podkreślają potrzebę prowadzenia dalszym badań. Celem pracy jest przegląd dostępnego piśmiennictwa i doniesień dotyczących karmeli ze szczególnym uwzględnieniem ich charakterystyki toksykologicznej.

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