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Assessment of vitamin E intake in relation to tolerable upper intake Levels. Opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food Safety. VKM report 2017:4

dc.contributor.authorHaugen, Margaretha
dc.contributor.authorLillegaard, Inger Therese L.
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHenjum, Sigrun
dc.contributor.authorHolvik, Kristin
dc.contributor.authorLøvik, Martinus
dc.contributor.authorSkålhegg, Bjørn Steen
dc.contributor.authorStea, Tonje Holte
dc.contributor.authorStrand, Tor A
dc.coverage.spatialNorwaynb_NO
dc.date.accessioned2018-04-27T11:18:22Z
dc.date.available2018-04-27T11:18:22Z
dc.date.created2017-10-17T12:53:18Z
dc.date.issued2017
dc.identifier.isbn978-82-521-8526-3
dc.identifier.urihttp://hdl.handle.net/11250/2496367
dc.description.abstractThe Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has,at the request of the Norwegian Food Safety Authority (Mattilsynet; NFSA), assessed the intake of vitamin B6(pyridoxine) in the Norwegian population in relation to tolerable upper intake levels (ULs). The existing maximum limit for vitamin B6in food supplements is 4.2mg/day. VKM has also conducted scenario calculations to illustrate the consequences of amending the maximum limitto 2, 6, 8, 10, 20 or 25mg/day.nb_NO
dc.language.isoengnb_NO
dc.publisherNorwegian Scientific Committee for Food Safetynb_NO
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report;
dc.relation.urihttps://vkm.no/download/18.645b840415d03a2fe8f2653f/1499330377092/00bdf9f437.pdf
dc.subjectVKMnb_NO
dc.subjectrisk assessmenten
dc.subjectNorwegian Scientific Committee for Food Safetyen
dc.subjectvitamin B6en
dc.subjectpyridoxineen
dc.subjectfood supplementen
dc.subjectupper levelen
dc.subjectexposureen
dc.titleAssessment of vitamin E intake in relation to tolerable upper intake Levels. Opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food Safety. VKM report 2017:4en
dc.typeOthersen
dc.description.versionpublishedVersionnb_NO
dc.source.pagenumber40nb_NO
dc.source.issue4nb_NO
dc.identifier.cristin1505159
cristin.unitcode1991,0,0,0
cristin.unitnameSykehuset Innlandet HF
cristin.ispublishedtrue
cristin.fulltextoriginal


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