INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY

    WORLD HEALTH ORGANIZATION



    TOXICOLOGICAL EVALUATION OF SOME
    FOOD COLOURS, EMULSIFIERS, STABILIZERS,
    ANTI-CAKING AGENTS AND CERTAIN
    OTHER SUBSTANCES



    FAO Nutrition Meetings Report Series 
    No. 46A WHO/FOOD ADD/70.36




    The content of this document is the result of the deliberations of the
    Joint FAO/WHO Expert Committee on Food Additives which met in Rome,
    27 May - 4 June 19691





    Food and Agriculture Organization of the United Nations

    World Health Organization



                   
    1 Thirteenth report of the Joint FAO/WHO Expert Committee on Food
    Additives, FAO Nutrition Meetings Report Series, in press;
    Wld Hlth Org. techn.  Rep. Ser., in press.


    PECTIN

    Biological Data

    Biochemical aspects

    These partially methoxylated polygalacturonic acids occur naturally
    and widely in fruits especially citrus fruits and apples and are part
    of the cell walls. They are therefore part of the normal diet. At one
    time they have been used as plasma extenders but large intravenous
    doses have led to pectin deposition in the kidney, liver and lung with
    consequential degenerative changes (Merck Index, 1968) - pectin has
    been shown to lower blood cholesterol in man (Keys et al., 1961) and
    in the rat (Wells & Ershoff, 1961). Four groups of three male and
    three female pigs were given diets for four weeks supplemented with
    either five per cent. pectin or five per cent. cellulose with or
    without dietary cholesterol. Pectin had no effect on body weight or
    plasma cholesterol level unless cholesterol was given in the diet.
    Pectin lowered significantly alimentary hypercholesterolaemia (Fisher
    et al., 1966). Chicken fed cholesterol in the diet excrete more
    cholesterol if pectin is also added. Pectin has no effect on
    endogenous plasma cholesterol or may raise the level (Fisher et al.,
    1964). The digestibility of pectin was determined in groups of six
    rats fed 17.4 per cent. or 34.8 per cent. pectin in their diet for
    three weeks. At the lower dietary level there was no adverse effect on
    the utilization of other nutrients but at the higher level utilization
    of other nutrients was reduced. Pectin produced diarrhoea and growth
    was retarded at both dietary levels. Faecal recovery showed only 20
    per cent. of orally ingested pectin to be digestible (Carey, 1958).

    Acute toxicity

    None available.

    Short-term studies

    Rat. Rats were fed 2.5-10 per cent. pectin without any deleterious
    effects (Ershoff & McWillians, 1945).

    Long-term studies

    None available.

    Comments

    Pectins and their salts as specified are normal constituents of the
    human diet and have also been administered intravenously at high
    levels without acute toxic effects. Little formal animal testing has
    been carried out but in view of the very long human experience seems
    not to be necessary.

    EVALUATION

    Not limited except for good manufacturing practice.

    REFERENCES

    Carey, P. L. (1958) Thesis submitted to Purdue University

    Ershoff, B. H. & McWilliams, H. B. (1945) Amer. J. dig. Dis., 12, 21

    Fisher, H. et al. (1964) Science, 146, 1063

    Fisher, H. et al. (1965) J. Nutr., 86, 113

    Fisher, H. et al. (1960) J. Atheroscler. Res., 6, 190

    Keys, A., Grande, F. & Anderson, J. T. (1961) Proc. Soc. exp. Biol.
    (N.Y.), 106, 555

    Merck Index (1968)
    

    See Also:
       Toxicological Abbreviations
       Pectin (WHO Food Additives Series 5)