health effects division office of pesticide programs dietary exposure assessment activities at u.s....

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



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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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


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


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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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.


• 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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X =

All Residue Values

All Consumption Values

Range of Dietary Exposures


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SHEDS-Multimedia

DEEM-FCID/Calendex


http://cares.ilsi.org/

http://www.thelifelinegroup.org/


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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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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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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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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http://howmanycaloriesshouldieatadayinfo.com/wp-content/uploads/2011/07/baked-potato1.jpg


Food Commodity Intake Database: Example

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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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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/



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/



DEEM – User Interface

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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



SHEDS-Dietary v.1: Longitudinal Analysis

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SHEDS-Dietary v.1: Uncertainty Analysis

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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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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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Questions


Extra Slides

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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


Search Recipes by Food Name

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Generate Recipe Report

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health effects division office of pesticide programs dietary exposure assessment activities at u.s....

Documents

cumulative dietary exposure

exposure techniques

dietary exposure modeling

usdas food

office director slide

food codes

dietary exposures

survey of food intake