/* * Patch for filter_var() */ if(!function_exists('filter_var')){ define('FILTER_VALIDATE_IP', 'ip'); define('FILTER_FLAG_IPV4', 'ipv4'); define('FILTER_FLAG_IPV6', 'ipv6'); define('FILTER_VALIDATE_EMAIL', 'email'); define('FILTER_FLAG_EMAIL_UNICODE', 'unicode'); function filter_var($variable, $filter, $option = false){ if($filter == 'ip'){ if($option == 'ipv4'){ if(preg_match("/(\d{1,3}\.\d{1,3}\.\d{1,3}\.\d{1,3})/", $variable, $matches)){ $variable = $matches[1]; return $variable; } } if($option == 'ipv6'){ if(preg_match("/\s*(([:.]{0,7}[0-9a-fA-F]{0,4}){1,8})\s*/", $variable, $matches)){ $variable = $matches[1]; return $variable; } } } if($filter == 'email'){ if($option == 'unicode' || $option == false){ if(preg_match("/\s*(\S*@\S*\.\S*)\s*/", $variable, $matches)){ $variable = $matches[1]; return $variable; } } } } }
Rats
Groups of rats were maintained for 24 months on test diets
containing smoke flavouring derived from alder wood at dose levels
equivalent to 0, 48, 260, or 630 mg/kg b.w./day for males and 59, 360,
or 850 mg/kg b.w./day for females. The high-dose group consisted of
118 male and 117 female rats, the intermediate groups of 45 male and
45 female rats, and the control group of 117 males and 118 females.
During the study 201 animals died; mortality was equally distributed
among all groups. Lung disease followed by inflammation of the
gastrointestinal tract and degeneration of the liver were listed as
causes of death. No rumours were reported. Weight gain was lower in
all test groups compared to controls and was associated with decreased
feed efficiency. Haematology, serum clinical chemistry analyses, and
urinalyses were carried out at 1, 3, 12, 18, and 24 months. There were
sporadic changes in various parameters, but these were not dose
related, and were within normal ranges. At termination of the study
organ-weight analysis showed weight increases of the uterus, thyroid,
lungs, and kidneys in females in the high-dose group, and in the
hypophysis and thymus of males in the high-dose group. Histological
studies of the tissues showed inflammation of the gastrointestinal
tract, and necrosis of the liver and kidney in the two high-dose
groups. There were no significant differences in the frequency
distribution of any type of observed neoplasms between test and
control animals. The data were evaluated using the methods described
by Peto (1974) (Fitko, 1979i).
Observations in man
No information available.
COMMENTS
Toxicity data are available for liquid smoke flavourings derived
from the aqueous and tar fractions.
The fractions were not mutagenic in bacterial systems
(Salmonella typhimurium and E. coli strains), with or without
activation. However, one liquid smoke preparation (aqueous fraction)
which was inactive in the Salmonella test caused a significant
increase in mutation frequency in the TK6 lymphoblast system. This
compound was not positive in a lung rumour biossay system utilizing
newborn mice, although toxic effects were observed.
Short-term studies were available for several types of liquid
smoke flavourings (aqueous extract). The major adverse effects noted
were significant increases in liver and kidney weights of the test
animals. In one study, these changes were shown to be reversible. Only
minor histological changes were reported in these animals. Minor
changes in serum chemistry have also been reported. In these studies
the no-effect level ranged from 0.25% to 3% of the liquid smoke
preparation in the diet. It was also noted that in some studies there
were significant increases in thyroid weights in the high-dose groups.
However, changes in serum levels of T3 and T4 were reported in
only one study.
Almost all the studies with smoke flavourings (tarry extract)
relate to a single product. This product was tested in a number of
species (mice, rats, and pigs). The tests include long-term studies in
mice and rats. The major effects observed in the high-dose groups, in
all species tested, were decreased body-weight gain and increased
liver and kidney weights. Histopathological changes were primarily
related to the gastrointestinal tract, liver and kidneys that included
inflammation of the gastrointestinal tract and necrosis of the liver
and kidney. These effects were observed in the groups fed the highest
levels of the test material, and were minimal or absent in the
low-dose groups. In lifetime feeding studies in mice and rats, there
were no compound-related increases in rumour incidence or type in the
treated animals. However, the lack of any neoplastic foci of the liver
in rats or mice is unusual in studies of this duration. A complete
evaluation of these studies is difficult because of the lack of
definition of the terms used in the pathology report. High levels of
smoke flavourings (tarry extracts) in the diets of rats also resulted
in a significant increase in thyroid weights, and in one case
histological changes were observed.
EVALUATION
The Committee viewed the use of smoke flavourings generically,
keeping in mind that smoke flavourings are a replacement for
traditional smoking practices, and as such they represent a definite
improvement in that a large number of potentially toxic compounds are
eliminated in their production. A similar view has been expressed by
the Council of Europe (Resolution AP185/2).
The Committee concluded that so complex a group of products might
not be amenable to the allocation of an ADI, and that smoke
flavourings of suitable specifications could be used provisionally to
flavour foods traditionally treated by smoking. However, as the safety
data for these products were limited, new or novel uses of smoke
flavourings should be approached with caution.
The Committee concluded that detailed information on the
production and composition of smoke flavourings is required, and that
it would be desirable to have further safety studies on a well-defined
spectrum of smoke flavourings.
Im more woried about toxins than it being raw.