Occurrence of and Dietary Exposure to Toxic Element Impurities in Food Additives: A Probabilistic Exposure Assessment for the Belgian Population

Toxic element impurities in food additives may contribute to the dietary exposure to arsenic (As), cadmium (Cd), lead (Pb), and mercury (Hg). This study aimed to quantify these toxic elements in selected food additives available on the Belgian market and to assess their contribution to dietary exposure and associated health risks. Seventeen food additives were analyzed using ICP-MS/MS, direct mercury analysis, and LC-ICP-MS. Dietary exposure to toxic elements originating from food additives was estimated for different age groups using probabilistic modeling based on occurrence data and EFSA intake estimates for the food additives. The highest element concentrations were measured in algae-based additives, notably sodium alginate and carrageenan. Arsenic speciation showed predominantly organic forms in sodium alginate, while carrageenan contained up to 32% inorganic arsenic. Mineral additives and pectin also contributed to toxic element occurrence, whereas additives produced via a purification process showed negligible levels. The exposure to Pb through the combined intake of multiple food additives may reach up to ~18% of total dietary Pb exposure in adults. For children, margins of exposure for Pb and inorganic As were low (≈2–6), indicating that a health concern cannot be excluded. Exposure to Cd and Hg remained well below health-based guidance values.