health effects division office of pesticide programs modeling dietary pesticide exposure using...

Health Effects DivisionOffice of Pesticide Programs

Modeling Dietary Pesticide Exposure Using Consumption and Pesticide Residue Survey Data

Aaron Niman, LT (USPHS)[email protected] Office of Pesticide Programs | Health Effects DivisionU.S. Environmental Protection Agency

Environmental Health Category Day2011 COA Conference, New Orleans, LA

June 20-23, 2010


mailto:[email protected]


Objectives

1. Provide overview of U.S. EPA’s Office of Pesticide Programs (OPP) and regulatory role in food safety

2. Introduce OPP’s dietary exposure assessment methodology

–Approach–Dietary Models–Key National Surveys

3. Describe recent efforts to update OPP’s Food Commodity Intake Database

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Office of Pesticide Programs

• Roughly 700 Staff and Annual Budget ~150 Million USD4 Risk Assessment Divisions2 Risk Management DivisionsCommunications & Stakeholder EngagementEconomic and Lab AnalysisIT Support

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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


Major OPP Regulatory Statutes

Federal Statute OPP Authority

Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA)

• Established U.S. EPA as pesticide licensing agency• Established risk/benefit standard for registering

pesticide products• Grants U.S. EPA strong authority to obtain toxicity and

exposure data from pesticide registrants• Grants U.S. EPA ability to regulate labels and

packaging

Federal Food Drug and Cosmetic Act(FFDCA)

• Grants U.S. EPA authority to establish pesticide tolerances for foods and feeds

• Requires that FDA and USDA monitor and enforce tolerances

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Major OPP Regulatory Statutes

Food Quality Protection Act of 1996• Amended both FIFRA and FFDCA• Established more health protective standard• Required OPP to re-evaluate over 10,000 pesticide tolerances• Required more advanced assessments methods

– Aggregate pesticide exposure Food + Residential + Water

– Cumulative effects of pesticides with common mode of toxicityEvaluate exposure to multiple OP pesticide, rather than individual compounds

– Special sensitivity of infants and childrenAdditional 10X factor applied to reference levels

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OPP Risk Assessment Framework

Four broad categories of risk assessment…

FoodAggregate -Food - Drinking water - ResidentialCumulativeOccupational

… each of which are evaluated in terms of toxicity testing on

AcuteSubchronicChronicCarcinogenicityReproductive/DevelopmentalNeurotoxicityGenetics

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Dietary Risk 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 =All Residue

ValuesAll Consumption

ValuesRange of Dietary

Exposures


Dietary Risk AssessmentOPP Residue Tiering Process

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Tier 1 -- Tolerance-level residues/100%CT

• % Crop Treated • Field trial data• PDP/FDA data • Processing studies• Cooking Factors• Bridging studies• Residue degradation/decline studies• Market basket data

Tier 4 -- highly refined residues

residu

e refinem

ents

Refin

emen

ts


Dietary Risk AssessmentHigher Tiered Approaches• Population-based approach to evaluate of possible

exposures

• Generally utilize dietary exposure models to simulate exposure – DEEM (Dietary Exposure Evaluation Model )– CARES– SHEDS-Dietary (Stochastic Human Exposure and Dose Simulation)

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X =

All Residue Values

All Consumption Values

Range of Dietary Exposures


Dietary Risk Assessment Models

• Exposure assessment models based on nationally-representative monitoring surveys

Key data surveys and databases:– USDA’s What We Eat In America (WWEIA)

Nationally representative food consumption survey

– USDA’s Pesticide Data Program (PDP)Nationally representative commodity residue sampling program

– U.S. EPA’s Food Commodity Intake Database (FCID)Recipe database that links WWEIA foods to PDP residue data

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Dietary Risk Assessment Models

Food Consumption(WWEIA)

Food Recipe Database

(FCID)

Raw Ingredient Consumption

Ingredient Pesticide Residue

(PDP)

+ =

Dietary Exposure

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RiskAcceptable LevelaPAD, cPAD, etc.


USDA’s What We Eat In America• National food survey conducted as part of the National Health

Assessment and Nutrition Examination Survey (NHANES)– Collected on two-year continuous basis– Nationally representative and uses consistent data collection methods– Data collected on two days of 24-hour dietary recall

• Captures dietary recall data on foods as reported eaten e.g., pizza, cake, cheese, chicken tortilla, etc.

Additional Information: http://www.ars.usda.gov/Services/docs.htm?docid=13793

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USDA’s Pesticide Data Program• Sampling program that analyzes pesticide residue from food

samples collected near the point of purchase (i.e., grocery stores)

• Sample analysis (as if for consumption)

• Often targets foods consumed by children

Additional Information: http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003252

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Pesticide Data Program Participating States


Food Commodity Intake Database (FCID)

• Translates foods as reported eaten to raw agricultural commodities using U.S. EPA food vocabulary

• Converts more than 5,000 food codes into recipes containing roughly 540 difference food commodities

• Database may also have useful applications in risk assessment and identification of ingredient-based disease outbreaks

Examples include:

Apple pie apples, wheat, soybean oil, etc. Big Mac wheat flour, beef, cucumbers, etc. Cheese Pizza wheat flour, milk, tomatoes, etc.

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Food Commodity Intake Database: Example

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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.)

• OPP currently updating FCID so that it is able to link to WWEIA consumption data collected in NHANES 2003-2006

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FCID Graphical User Interface• OPP working to improve accessibility of FCID• Developed database and user interface in MS Access• Working to develop 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– Link FCID directly to WWEIA– Enable users to estimate consumption of food commodities

Weighted mean and percentile calculations

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Search Recipes by Food Name

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Next Steps

• Dietary Exposure Evaluation Model– Adding more recent consumption data– Working to make free and publically available

• FCID Updates and Tools– More compatible with more recent NHANES-WWEIA food

consumption– Foodrisk.org Web Application• Recipe search tool• Population consumption estimate tool

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Acknowledgements:• Katie Egan• Toiya Goodlow• Ranwa Hammamy• David Hrdy• Yuen-Shaung Ng• Aaron Niman

• Allison Nowotarski• Sheila Piper• Kristin Rury• Bernie Schneider• Julie Van Alstine• Phil Villanueva

Additional Information:

• EPA Pesticide Website: http://www.epa.gov/pesticides/ • Purdue Pesticide Program Resources: http://www.ppp.purdue.edu/

http://www.epa.gov/pesticides/

http://www.ppp.purdue.edu/

health effects division office of pesticide programs modeling dietary pesticide exposure using...

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pesticide exposure food

pesticide tolerances

pesticide products

exposure data

dietary exposure models

national health assessment

pesticide registrants