The GRAS Substances (SCOGS) Database allows access to opinions and conclusions from 115 SCOGS reports published between 1972-1980 on the safety of over 370 Generally Recognized As Safe (GRAS) food substances. The GRAS ingredient reviews were conducted by the Select Committee in response to a 1969 White House directive by President Richard M. Nixon.
Lard (packaging); Lard oil (packaging)
|GRAS Substance||ID Code|
|Lard oil (packaging)||8016-28-2|
Lard has been consumed in pork, as an ingredient in foods, or has been added to food as the result of frying, for centuries. Aside from the implication of all animal fats as contributors to atherosclerosis, no deleterious effects have been recorded. Some adverse effects observed in experimental animals can be ascribed to very high levels of fat in the diet rather than to specific effects of lard. Such high dietary levels of lard or lard oil are unlikely to occur in the diet of man. Moreover, the amount of lard or lard oil, is obviously minute compared to the amounts of lard ingested in food.
In the light of these considerations, the Select Committee concludes that:
There is no evidence in the available information on lard and lard oil that demonstrates, or suggests reasonable grounds to suspect a hazard to the public when they are used in cotton and cotton fabric dry food packaging materials as now practiced or as they might reasonably be expected to be used for such purposes in the future.
*Complete reports containing details of the safety studies that formed the basis of the opinions and conclusions and are available from the National Technical Information Service (NTIS), 5285 Port Royal Road, Springfield, VA 22161 (703) 605-6000.