Inability to assess the safety of sodium hyaluronate added for nutritional purposes as a source of sodium in food supplements and the bioavailability of sodium from this source, based on the supporting dossier [1]

Autor(en)
Jürgen König, David Michael Gott, John Gilbert, Claude Lambre, John Christian Larsen, Jean-Charles Leblanc, Alicja Mortensen, Iona Pratt, Rainer Gürtler, Dominique Parent-Massin, Ivonne Magdalena Rietjens, Ivan Stankovic, Paul Tobback, Tatjana Verguieva, Rudolf Antonius Woutersen, Fernando Aguilar, Ute Ruth Charrondiere, Birgit Dusemund, Pierre Galtier, Sandro Grilli
Organisation(en)
Department für Ernährungswissenschaften
Externe Organisation(en)
Food Standards Agency (FSA), Universität für Bodenkultur Wien, Ministère de la santé et des sports, Technical University of Denmark (DTU), Agence Française de Sécurité Sanitaire des Aliments, Food Safety Authority of Ireland (FSAI), Bundesinstitut für Risikobewertung, Université de Bretagne Occidentale, Wageningen University and Research Centre, University of Belgrade, Katholieke Universiteit Leuven, Alternative for Bulgarian Revival, Netherlands Organisation for Applied Scientific Research, Food and Agriculture Organization of the United Nations (FAO), INRA - Institut national de la recherche agronomique, Università di Bologna
Journal
EFSA Journal
Band
7
Publikationsdatum
2009
Peer-reviewed
Ja
ÖFOS 2012
106013 Genetik, 303009 Ernährungswissenschaften
Link zum Portal
https://ucris.univie.ac.at/portal/de/publications/inability-to-assess-the-safety-of-sodium-hyaluronate-added-for-nutritional-purposes-as-a-source-of-sodium-in-food-supplements-and-the-bioavailability-of-sodium-from-this-source-based-on-the-supporting-dossier-1(5fb363bd-38b8-4369-a2be-363b5d544c4b).html