对某些食品添加剂的评估：粮农组织_世卫组织食品添加剂联合专家委员会第九十九份报告

Ninety-ninth report of the JointFAO/WHO Expert Committee onFood Additives The World Health Organization (WHO) was established in 1948 as aspecialized agency of the United Nations serving as the directing andcoordinating authority for international health matters and publichealth. One of WHO’s constitutional functions is to provide objectiveand reliable information and advice in the field of human health, aresponsibility that it fulfils in part through its extensive programme ofpublications. The Organization seeks through its publications to supportnational health strategies and address the most pressing public healthconcerns of populations around the world. To respond to the needs ofMember States at all levels of development, WHO publishes practicalmanuals, handbooks and training material for specific categories ofhealth workers; internationally applicable guidelines and standards;reviews and analyses of health policies, programmes and research;and state-of-the-art consensus reports that offer technical adviceand recommendations for decision-makers. These books are closelytied to the Organization’s priority activities, encompassing diseaseprevention and control, the development of equitable health systemsbased on primary health care, and health promotion for individualsand communities. Progress towards better health for all also demandsthe global dissemination and exchange of information that draws onthe knowledge and experience of all WHO Member States and thecollaboration of world leaders in public health and the biomedicalsciences. To ensure the widest possible availability of authoritativeinformation and guidance on health matters, WHO secures the broadinternational distribution of its publications and encourages theirtranslation and adaptation. By helping to promote and protect healthand prevent and control disease throughout the world, WHO’s bookscontribute to achieving the Organization’s principal objective – theattainment by all people of the highest possible level of health. The WHO Technical Report Series makes available the findings ofvarious international groups of experts that provide WHO with thelatest scientific and technical advice on a broad range of medical andpublic health subjects. Members of such expert groups serve withoutremuneration in their personal capacities rather than as representativesof governments or other bodies; their views do not necessarily reflectthe decisions or the stated policy of WHO. To purchase WHO publications, please contact: WHO Press, World HealthOrganization, 20 Avenue Appia, 1211 Geneva 27, Switzerland; email:bookorders@who.int; order online: http://apps.who.int/bookorders. Evaluation ofcertain food additives Ninety-ninth report of the JointFAO/WHO Expert Committee onFood Additives This report contains the collective views of an international group of experts anddoes not necessarily represent the decisions or the stated policy of the World Health Organization Evaluation of certain food additives: ninety-ninth report of the Joint FAO/WHO Expert Committee onFood Additives (WHO Technical Report Series, No. 1056) ISBN (WHO) 978-92-4-010015-2 (electronic version)ISBN (WHO) 978-92-4-010016-9 (print version)ISBN (FAO) 978-92-5-139071-9ISSN 0512-3054 © World Health Organization and Food and Agriculture Organization of the United Nations, 2024 Some rights reserved. This work is available under the Creative Commons Attribution-NonCommercial-ShareAlike 3.0 IGO licence (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc-sa/3.0/igo/). Under the terms of this licence, you may copy, redistribute and adapt the work for non-commercial purposes,provided the work is appropriately cited, as indicated below. In any use of this work, there should be nosuggestion that the World Health Organization (WHO) or the Food and Agriculture Organization of the UnitedNations (FAO) endorse any specific organization, products or services. The use of the WHO or FAO logo is notpermitted. If you adapt the work, then you must license your work under the same or equivalent CreativeCommons licence. If you create a translation of this work, you should add the following disclaimer along withthe suggested citation:“This translation was not created by the World Health Organization (WHO) or the Foodand Agriculture Organization of the United Nations (FAO). WHO and FAO are not responsible for the content oraccuracy of this translation. The original English edition shall be the binding and authentic edition”. Any mediation relating to disputes arising under the licence shall be conducted in accordance with themediation rules of the World Intellectual Property Organization http://www.wipo.int/amc/en/mediation/rules. Suggested citation. Evaluation of certain food additives: ninety-ninth report of the Joint FAO/WHO ExpertCommittee on Food Additives. Geneva: World Health Organization and Food and Agriculture Organization of theUnited Nations; 2024 (WHO Technical Report Series, No. 1056