WRITTEN QUESTION E-2006/01

by Cristiana Muscardini (UEN) to the Commission

(6 July 2001)

Subject: Chemicals in fast food

Eric Schlosser's diatribe of a book entitled Fast Food Nation reveals the alarming fact that the taste of the fare served up at fast-food outlets all over the world is produced by chemical flavourings which are damaging to health because they apparently lead to obesity, the risk of heart attacks, colon and stomach cancer, diabetes, high blood pressure, and sterility.

In the light of these worrying allegations:

1. Is the Commission aware of the problem?

2. Will it make provision for research with a view to establishing the truth of the claims?

3. If the information in its possession were to corroborate the accusations, what steps would it call for to protect the health of European citizens?

Answer given by Mr Byrne on behalf of the Commission

(5 September 2001)

The Commission is not aware of the publication referred to and is not in a position to comment on its content. However, the Commission would like to recall the legislation and actions taken to ensure safety of flavourings.

Community legislation on flavourings covers the use of flavourings in all foodstuffs, not only the use in a particular category of foods, and aims at a high level of consumer health protection.

Council Directive 88/388/EEC of 22 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production(1) prohibits the addition of certain substances as such to foodstuffs and sets maximum levels for these substances in foodstuffs to which flavourings and other food ingredients with flavouring properties have been added. These substances of toxicological concern are naturally present in source materials for flavourings, like herbs and spices, and cannot normally

be avoided. The intake of such substances via flavourings is normally low in comparison to the intake via herbs and spices. The Commission is currently working on an amendment of Directive 88/388/EEC, including an update of the list of these substances of toxicological concern and their maximum levels in foodstuffs. For this reason, the Commission has requested the advice of the Scientific Committee on Food (SCF). The respective SCF opinions are expected by the end of 2001, after which the Commission intends to submit a proposal to the Parliament and the Council.

Regulation (EC) No 2232/96 of the Parliament and the Council of 28 October 1996(2) lays down a procedure for establishing a positive list of flavouring substances intended for use in or on foodstuffs2. The procedure includes a full scientific evaluation by the SCF of flavouring substances which are used in the Member States (Regulation (EC) No 1565/2000(3)). This evaluation began in July 2000. After the evaluation has been completed, the Commission will propose a list of flavouring substances the use of which will be authorized to the exclusion of all others in the Community. If, during this evaluation, it becomes apparent that a flavouring substance does not comply with the general use and safety criteria, it shall be deleted from the list of flavouring substances used in the Member States.

(1) OJ L 184, 15.7.1988.

(2) OJ L 299, 23.11.1996.

(3) OJ L 180, 19.7.2000.