Design of the first German total diet study to assess dietary exposure Irmela Sarvan, Oliver Lindtner, Matthias Greiner Bundesinstitut für Risikobewertung

Mahlzeiten für die Expositionsschätzung und Analytik von Lebensmitteln [Meals for Exposure assessment and Analytics in food] Dr. Irmela Sarvan, 09.04.2019 International Fresenius Conference          Page 2

Data for exposure assessment in Germany Data to assess dietary exposure in Germany Food                    Concentration consumption                 data in Food VELS (2002) University Paderborn                                         Food Monitoring Age 0,5-4 Years ESKIMO (2006)                                               Food composition Robert Koch-Institut (RKI) table for nutrients Age 6-17 Years NEMONIT                                                                                       (BLS) Max Rubner-Institut             NVS II (2006)                                               Max Rubner-Institut Max Rubner-Institut Update/ Trends NVS II                Age14-80 Years Since 2014 BfR Since             Since 2015              2015 RKI               BfR Dr. Irmela Sarvan, 09.04.2019 International Fresenius Conference                                     Seite 3

Aims of the BfR MEAL Study What is in our food? Are there seasonal or regional differences in foods? Which amounts of substances do we ingest? Realistic Assessment of the ingestion of substances from foods Reliable assessment for more substances Process contaminants Additives Substances migrating from packaging Ingestion of beneficial or potentially harmful substances through the consumption of organically produced foods compared to conventionally grown/harvested products Dr. Irmela Sarvan, 09.04.2019 International Fresenius Conference                        Seite 4

Criteria of a Total Diet Study Criterion 1                              Criterion 2             Criterion 3 • Representative for the                 • Foods are prepared as • Similar foods are (German) population                     consumed                pooled together to one • Covers 90 % of the                                               sample to reduce the German diet                                                     number of samples • Includes highly contaminated foods, although they are consumed rarely (< 10 %) Dr. Irmela Sarvan, 09.04.2019 International Fresenius Conference                       Seite 5

Scientific Community Process contaminants Expert group Mycotoxines Expert                                    Expert group                                    group Pharmcological active substances Intl. Advisory Board Expert                                             Expert CORE        group                                              group MODULE Elements &                                                                  Additives environmental contaminants Perfluorated               Expert                 Expert tensides                    group                  group Food contact                                                       Chemical investigation materials                            Nutrients offices Dr. Irmela Sarvan, 09.04.2019 International Fresenius Conference                                Seite 6

Timetable 2015         2016        2017   2018 2019 2020        2021 Planning Core module Nutrients Pharm. active substances Perfluoroalkyl substances Mycotoxins Food additives Process contaminants                                   PAH Pesticides Food contact materials MOSH/MOAH Expert groups Dr. Irmela Sarvan, 09.04.2019 International Fresenius Conference                 Page 7

Steps of the BfR MEAL Study Step Step11           Step 2             Step 3          Step 4        Step 5   Step 6 Selection of     Shopping on        Preparation and Pooling and    Analysis Evaluation and foods            national level     processing      homogenisation          exposure assessment Dr. Irmela Sarvan, 09.04.2019 International Fresenius Conference                           Page 8

Step 1 Compilation of the Food List • Main Food Groups (FoodEx II-Codes, EFSA) 19 + Chia seeds + Millet • Food Groups in BfR MEAL Food List        + Buckwheat 353                                                      + Amaranth + Quinoa • Pools, division in: • regionality • seasonality 3500              • organic / conventional Dr. Irmela Sarvan, 09.04.2019 International Fresenius Conference                Page 9

Regional Food Sampling Step 2 Subsamples purchased: 27 069 Money spend on foods: 107 157€ Regional shopping: 84 650 km National shopping: 23 850 m Dr. Irmela Sarvan, 09.04.2019 International Fresenius Conference                         Page 10