Ascorbic acid - Evaluation of the effects on reproduction, recommendation for classification
At the request of the Minister of Social Affairs and Employment, the Health Council of the Netherlands evaluates the effects on the reproduction of substances at the workplace. The evaluation and subsequent classification, according to the Directive 93/21/EEC of the European Union, are performed by the Subcommittee on the Classification of Reproduction Toxic Substances of the Dutch Expert Committee on Occupational Safety of the Health Council, hereafter called the committee. In the present report, the committee reviewed ascorbic acid.
Committee
- A.H. Piersma, Professor in reproductive toxicology, University of Utrecht / Nationa Institute of Public Health and the Environment, Bilthoven, chairman
- H.F.P. Jooste, Toxicologist, formerly NV Organon, Department of Toxicology and Drug Disposition, Oss
- D. Lindhout, Professor of Medical Genetics, paediatrician, clinical geneticist, University Medical Centre, Utrecht
- N. Roeleveld, Reproductive epidemiologist, Radboud University Nijmegen MedicalCentre, Nijmegen
- J.G. van Vliet, Reproductive toxicologist, Schering Plough, Oss
- D.H. Waalkens-Berendsen, Reproductive toxicologist, TNO Quality of Life, Zeist
- P.J.J.M. Weterings, Toxicologist, Weterings Consultancy BV, Rosmalen
- A.S.A.M. van der Burght, Health Council of the Netherlands, Den Haag, scientific secretary
- J.T.J. Stouten, Health Council of the Netherlands, Den Haag, scientific secretary
Download publications
Health Council of the Netherlands. Ascorbic acid; Evaluation of the effects on reproduction, recommendation for classification. The Hague: Health Council of the Netherlands, 2009; publication no. 2009/03OSH. ISBN 978-90-5549-784-3
Related news
Ascorbic acid
17 December 2009 – The evaluation and subsequent classification are performed by the Subcommittee on the Classification of Reproduction Toxic Substances of the Dutch Expert Committee on Occupational Safety of the Health Council, hereafter called the committee. Read more
