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ABSTRACTThis paper, the first of a three‐part series, describes the philosophy and establishment of the Mental Impairment Evaluation and Treatment Service. It explains how the service operates, the kinds of people referred to the unit during its first 18 months of operation, and the quality of life it has provided for its service users.

Corriegendum: The authors would like to apologise for errors in Table IV and Supplementary Table SI of the above article. ACKNOWLEDGMENTS The authors thank the custodians of Aberdeen Maternal and Neonatal Databank for granting access to the required dataset. FUNDING This project has received funding from the European Union's Horizon 2020 research and innovation program under the Marie Skłodowska-Curie grant agreement No. 722634. ; Peer reviewed ; Publisher PDF

Acknowledgments: All authors wish to dedicate this review to Bernard Jégou who enabled their meeting, and who was a perpetual source of inspiration for their research on human fetal gonads and in particular on their steroidogenic capacities with testes as ovaries. Funding: This work was funded by the European Union's Horizon 2020 FREIA (grant agreement No. 825100) and the Marie Skłodowska‐Curie PROTECTED projects (grant agreement No. 722634 to P.A.F.). P.A.F., S.C.P., P.L., and L.L. are FREIA project recipients. T.L. was a recipient of funding from the French agency for food and safety (Anses). ; Peer reviewed ; Publisher PDF

Polyglycerol polyricinoleate (PGPR, E 476) was re‐evaluated in 2017 by the former EFSA Panel on Food Additives and Nutrient sources added to Food (ANS). As a follow‐up to this assessment, in this opinion, the Panel on Food Additives and Flavouring (FAF) addresses the data gaps identified to support an amendment of the EU specifications for E 476. Additionally, this opinion deals with the assessment of the proposed extension of use for E 476 in edible ices and a revision of the maximum permitted level in emulsified sauces. The Panel concluded that the proposed extension of use, if authorised, would not give rise to a safety concern. Additionally, the Panel performed a risk assessment of undesirable impurities potentially present in E 476. The Panel concluded that the maximum limits in the EU specifications for the four toxic elements (arsenic, lead, mercury, cadmium) should be lowered based on actual levels in the commercial food additive E 476. The Panel also concluded that maximum limits for glycidyl esters and 3‐monochloropropanediol should be included in the EU specifications for E 476. Alternatively, the Panel recommends an amendment of the definition of E 476 to include a requirement that the fats and oils used in the manufacturing of E 476 comply with the respective EU legislation regarding suitability for human consumption. Further, the Panel recommends a modification of the definition of E 476 indicating that polyglycerol used for the manufacturing of E 476 should be produced from glycerol meeting the specifications for E 422 (Commission Regulation (EU) No 231/2012). In this case, respective specification limits for epichlorohydrin, acrolein and butanetriol would not be needed for E 476. Finally, the Panel concluded that the proposed method based on the determination of ricinoleic acid is suitable for the determination of E 476 content in food.

Funding: This project has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement no. 825100. ; Peer reviewed ; Publisher PDF

The Panel on Food Additives and Flavourings of the European Food Safety Authority was requested to deliver a scientific opinion on the implications for human health of the product Grill flavour concentrate (vegetable) [FL‐no: 21.002] in the Flavouring Group Evaluation 501 (FGE.501), according to Regulation (EC) No 1331/2008 and Regulation (EC) No 1334/2008 of the European Parliament and of the Council. The product is derived from heat‐treated canola oil and intended to be used as a food flavouring with grilled aroma in a wide variety of food categories. Information on manufacturing and compositional data was considered adequate to show the reproducibility of the production process. The chronic dietary exposure to the substance estimated using the added portions exposure technique (APET) was calculated to be 0.402 and 0.252 mg/person per day for a 60‐kg adult and for a 15‐kg child, respectively. Based on exposure estimate and the results from the repeated‐dose toxicity studies, a sufficient margin of safety could be calculated. However, the Panel noted that for six constituents of the flavouring there is an indication for genotoxicity. Therefore, these six substances have to be further considered. Until these evaluations have been finalised the safety of Grill flavour concentrate (vegetable) cannot be fully assessed.