Mr. Speaker, Health Canada completed a thorough safety assessment of the use of azodicarbonamide in 2006.
The 2006 assessment took into consideration the available scientific data as well as the outcomes of scientific research conducted by Health Canada to investigate the safety of azodicarbonamide.
Health Canada’s assessment of azodicarbonamide did take into consideration exposure to one of its main breakdown products, semicarbazide. While Health Canada scientists were aware that small amounts of urethane, or ethyl carbamate, can form in some products associated with azodicarbonamide use, the levels were considered to be consistent with low urethane levels that can naturally form in a number of foods and alcoholic beverages during fermentation.
The results of Health Canada’s studies on semicarbazide demonstrated that manufacturers were using azodicarbonamide according to Canada’s food additive provisions and that the levels of semicarbazide formed did not represent a health risk to consumers.
Health Canada is not aware of any recent scientific evidence that would suggest the current use of azodicarbonamide as a food additive, or exposure to semicarbazide, represents a health concern to consumers. Therefore, there are no plans to undertake another assessment in the near future. Should any scientific evidence indicate that the use of azodicarbonamide as a food additive presents a risk to human health, Health Canada would take appropriate action that could include reassessing the substance and amending the provisions that permit its use.
No acceptable daily intake has been established for azodicarbonamide or its chemical by-products, as the results of Health Canada’s initial assessment and most recent reassessment have deemed such a level unnecessary.
In addition, following the 2006 evaluation, it was concluded that there was a very large margin of safety between doses associated with adverse effects in experimental animals and the maximum dietary exposure for Canadians. Therefore, an acceptable daily intake was also not established for semicarbazide.
Currently, azodicarbonamide can be used as a food additive in bread, flour or whole wheat flour at a maximum level of 45 parts per million, or ppm, in the flour. The regulatory provisions for the use of azodicarbonamide as an additive are “enabling” provisions, meaning that food manufacturers can choose to use azodicarbonamide, provided they do so in accordance with its legal conditions of use, however, they are not obligated to use it.
When used according to the stated conditions in the Food and Drug Regulations, exposure to either azodicarbonamide or its breakdown products, semicarbazide and urethane, do not represent a health risk to consumers. It is the responsibility of the Canadian Food Inspection Agency to ensure that all food additives approved for use in Canada comply with their stated conditions of use.
When offered for sale, flour and whole wheat flour must carry a list declaring all ingredients, including any food additives contained within, such as azodicarbonamide.