In 2011, the Norwegian Scientific Committee for Food Safety (VKM) conducted a risk categorisation of 30 amino acids and amino acid compounds. Based on potential health risks related to high intakes of the amino acids they were categorised into low, moderate or high risk groups. The amino acids histidine, methionine, S-adenosylmethionine (SAM) and tryptophan were categorised into the high risk group in this first screening.

The Norwegian Scientific Committee for Food Safety has on request by the Norwegian Food Safety Authority implement the new data into the fortification model from 2006.