Post on 31-Dec-2015
description
Health Effects DivisionOffice of Pesticide Programs
Dietary Exposure Assessment Activities at U.S. EPA's Office Pesticide Programs
Interagency Risk Assessment ConsortiumWorkshop on Chemical Food Safety Risk AssessmentFDA – Center for Food Safety and Applied Nutrition
Aaron NimanLT, USPHSOffice of Pesticide ProgramsUS Environmental Protection Agency
June 14, 2012
Health Effects DivisionOffice of Pesticide Programs
Health Effects DivisionOffice of Pesticide Programs
Overview
1. U.S. EPA’s Office of Pesticide Programs (OPP)
2. OPP’s dietary exposure assessment methodology
3. Dietary Exposure Assessment Resources–Food Commodity Intake Database (FCID)–JIFSAN Foodrisk.org Web Application–Dietary Exposure Evaluation Model (DEEM)–Stochastic Human Exposure and Dose Simulation (SHEDS) Model
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Health Effects DivisionOffice of Pesticide Programs
EPA’s Office of Pesticide Programs
• Registers pesticides for agricultural, residential, and public health applications
• Evaluates safety of pesticides by assessing exposure and associated risks
• Establishes legal limits (aka “tolerances”) for pesticides on agricultural commodities
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Antimicrobials
Health Effects
Environmental Fate & Effects
Biopesticides & Pollution Prevention
Biological & Economic Analysis
Registration
Pesticide Re-Evaluation
Field & External Affairs
IT
Office Director
Health Effects DivisionOffice of Pesticide Programs
Dietary Exposure AssessmentApproach• Evaluate food consumption patterns and residue
concentrations that lead to highest potential for exposure
• Assessments range from simple to complex, but based on same general exposure algorithm
• Tiering process used to refine exposure assessment to reflect more realistic assumptions
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X =ResidueConsumptionDietary
Exposure
Health Effects DivisionOffice of Pesticide Programs
Dietary Exposure Modeling
• Exposure assessment models based on nationally-representative monitoring surveys
Key data surveys and databases:– USDA’s Pesticide Data Program (PDP)
Nationally representative commodity residue sampling program
– Continuing Survey of Food Intake by Individuals (CSFII) (1994-96/1998)NHANES’ What We Eat In America (WWEIA)
Nationally representative food consumption surveys
– U.S. EPA’s Food Commodity Intake Database (FCID)Recipe database that links WWEIA foods to PDP residue
data
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Health Effects DivisionOffice of Pesticide Programs
Dietary Exposure Modeling
Food Consumption(WWEIA)
Food Recipe Database
(FCID)
Raw Ingredient Consumption
Ingredient Pesticide Residue
(USDA/PDP)
+ =
Dietary Exposure
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RiskAcceptable LevelaPAD, cPAD, etc.
Health Effects DivisionOffice of Pesticide Programs
• Modeling tools rely on probabilistic techniques (Monte-Carlo) to evaluate exposure
• Techniques are routinely applied by OPP for virtually all of its pesticide risk assessments
• Allow the Agency to characterize and quantify the variability in dietary exposure across various subgroups of interest
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Dietary Exposure Modeling
X =
All Residue Values
All Consumption Values
Range of Dietary Exposures
Health Effects DivisionOffice of Pesticide Programs
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SHEDS-Multimedia
DEEM-FCID/Calendex
Dietary Exposure Modeling
Health Effects DivisionOffice of Pesticide Programs
Dietary Resources• Food Commodity Intake Database
• Recipe database used by EPA/OPP in exposure assessment models• Developed using CSFII, 1994-96, 1998• Updated for NHANES-WWEIA, 2003-08
• Foodrisk.org Web Application– FCID recipe search tool– Links to NHANES-WWEIA– Population-based consumption estimates
• Dietary Exposure Evaluation Model (DEEM)– Dietary exposure assessment mode– Now free and publically available– Utilizes NHANES WWEIA 2003-08 survey data
• Stochastic Human Exposure and Dose Simulation (SHEDS) Model– Developed by EPA’s Office of Research and Development– Simulates aggregate and cumulative dietary exposure
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Health Effects DivisionOffice of Pesticide Programs
Food Commodity Intake Database (FCID)
• Both CSFII and WWEIA Captures dietary recall data on foods as reported eaten Examples: 1 slice apple pie, 1 Big Mac™ , 1 slice Cheese Pizza (1/8 of 12” pie)
• Pesticide residue information and regulatory focus is on a food commodity basis
• Therefore, estimating dietary exposure requires converting data on foods “as eaten” to food commodities (e.g, tomato sauce, wheat flour, apples, soybean oil, beef, milk, etc.)
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Health Effects DivisionOffice of Pesticide Programs
Food Commodity Intake Database (FCID)• Translates foods as reported eaten to raw agricultural
commodities using U.S. EPA food vocabulary– Developed in collaboration with USDA ‘s Agricultural Research Service– Originally based on:
• CSFII 1994-96/1998• USDA’s Food and Nutrient Database for Dietary Studies (FNDDS)
• Converts more than 5,000 food codes into recipes containing roughly 540 difference food commodities
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Health Effects DivisionOffice of Pesticide Programs
Food Commodity Intake Database (FCID)
• Also includes additional information on food commodities (used subsequently in exposure modeling)– Cooked Status (Yes, No)– Food Form (Fresh, frozen, etc.)– Cooking Method (Baked, boiled, etc.)
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Health Effects DivisionOffice of Pesticide Programs
Food Commodity Intake Database: Example
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Health Effects DivisionOffice of Pesticide Programs
Updating FCID: WWEIA 2003-2008
• New Recipe Formation– New recipes were needed for foods that were not included
in earlier versions of FCID. – Some of these new foods were easily matched to an
already existing recipe for a similar food that was in the CSFII-FCID database, with little or no modification necessary.
– Other foods required generating a recipe “from scratch,” or using an already existing recipe but applying significant alterations to their ingredients.
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Health Effects DivisionOffice of Pesticide Programs
FCID Accessibility• Developed database and user interface in MS Access• Web application with USDA’s Food Safety Inspection Service
and U-Maryland’s Joint Institute of Food Safety and Applied Nutrition (JIFSAN)Functionality– Improve transparency of coded fields– Make recipes fully searchable– Make recipe format more user-friendly– Enable users to estimate consumption of food commodities
Weighted mean and percentile calculations
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http://fcid.foodrisk.org/
Health Effects DivisionOffice of Pesticide Programs
Dietary Exposure Evaluation Model (DEEM)
• EPA/OPP has acquired DEEM license and made freely available to the public– Improve accessibility– Increase transparency of EPA/OPP regulatory decisions
• DEEM Updates and Release– Incorporates WWEIA 2003-08 consumption data– Addressed stakeholder feedback from Fall 2011 beta testing– Enables eating occasion analysis
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http://www.epa.gov/pesticides/science/deem/
Health Effects DivisionOffice of Pesticide Programs
DEEM – User Interface
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Health Effects DivisionOffice of Pesticide Programs
DEEM – User Interface
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Health Effects DivisionOffice of Pesticide Programs
DEEM – User Interface
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Health Effects DivisionOffice of Pesticide Programs
SHEDS-Multimedia• State-of-the-science model developed by EPA’s Office of Research
and Development• Enables longitudinal assessment of exposure from multimedia
sources• SHEDS-Residential v.4: Residential model that can simulate cumulative or
aggregate residential exposures over time via multiple routes of exposure for different types of chemicals and scenarios.
• SHEDS-Dietary v.1: Dietary model that can simulate individual exposures to chemicals in food and drinking water over different time periods
• Collaborated closely with EPA’s Office of Pesticide Programs with extensive peer-review by the FIFRA Scientific Advisory Panel
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http://www.epa.gov/heasd/products/sheds_multimedia/sheds_mm.html
Health Effects DivisionOffice of Pesticide Programs
SHEDS-Dietary v.1: Longitudinal Analysis
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Health Effects DivisionOffice of Pesticide Programs
SHEDS-Dietary v.1: Uncertainty Analysis
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Health Effects DivisionOffice of Pesticide Programs
What’s Next
• FCID Recipe Database– FCID 2003-06 available through foodrisk.org– Working to finalize 2003-08 recipe CR-ROM and make
available through JIFSAN foodrisk.org website
• DEEM-WWEIA 2003-08– Available through EPA/OPP website– Performing model-to-model comparisons– Upcoming ISES Dietary Symposium (Oct-2012)
• SHED-Dietary– Available through EPA/ORD website
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Health Effects DivisionOffice of Pesticide Programs
Exposure Assessment Resources
FCID Recipe Databasehttp://fcid.foodrisk.org/
DEEM-WWEIA 2003-08http://www.epa.gov/pesticides/science/deem/
SHEDS-Multimediahttp://www.epa.gov/heasd/products/sheds_multimedia/sheds_mm.html
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Health Effects DivisionOffice of Pesticide Programs
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Questions
Health Effects DivisionOffice of Pesticide Programs
Extra Slides
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Health Effects DivisionOffice of Pesticide Programs
New Recipe Formation
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Step 1Identify food nutrients
Step 1.AConduct internet search to determine food description and ingredients (if
necessary)
Step 2Search existing recipes for similar food
Step 3Use similar existing recipe as starting point for new recipe
Step 4Modify/add/delete recipe commodities to match new recipe nutrient information
Health Effects DivisionOffice of Pesticide Programs
Search Recipes by Food Name
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Health Effects DivisionOffice of Pesticide Programs
Generate Recipe Report
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