Risk assessment of hyaluronic acid in food supplements

Bodin, Johanna Eva; Aakre, Inger; Alexander, Jan; Mangschou, Bente; Parr, Christine Louise; Andersen, Lene Frost; Dalen, Knut Tomas; Fadnes, Lars Thore; Kvestad, Ingrid; Lysne, Vegard; Madsen, Lise; Medin, Anine Christine; Schultz, Gry Irene Granli; Telle-Hansen, Vibeke; Strand, Tor Arne
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https://hdl.handle.net/11250/3106464
Date
2023
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Original version
VKM Report. 2023, 13 1-70.  
Abstract
Hyaluronic acid (HA) is a high-molecular-mass polysaccharide, that is endogenously produced and present in connective tissue, synovial fluid, intraoccular fluid, and skin. The basic unit of the HA polymer consists of D-glucuronic acid and N-acetyl-D-glucosamine. The Norwegian Food Safety Authority has requested VKM to evaluate the risk of adverse effects related to daily intake of food supplements with 150 mg, 120 mg, 64 mg, and 48 mg HA. Exposure from other sources of HA (food, cosmetics, and different medical applications) is not estimated.
 
Risk assessment of hyaluronic acid in food supplements
 
Journal
VKM Report