Assessment of added amino acids to foods and food supplements

There is an increasing interest from the food industry to add high amounts of amino acids to foods, including soft drinks, food supplements and gels intended for exercise. In Denmark, companies need approval to add ”certain other substances to food”, which include a risk assessment. Performing risk assessments of the amino acids is challenging, as knowledge of the health consequences of consuming single amino acids in high amounts is currently insufficient to make a comprehensive risk assessment. The branched chain amino acids Lleucine, L-isoleucine and L-valine are currently the most commonly used and in addition added in the largest amounts to food supplements and food. However, only a few toxicological studies have been performed on the branched chain amino acids and even less for most other amino acids.

In 2011, the Norwegian authorities (VKM) carried out an assessment of 30 amino acids and amino acid compounds. The accompanying report has contributed to a certain overview, but cannot constitute a complete basis for risk assessment.