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Risk-benefit in food safety and nutrition - Outcome of the 2019 Parma Summer School.
Verhagen, Hans; Alonso-Andicoberry, Cristina; Assunção, Ricardo; Cavaliere, Francesca; Eneroth, Hanna; Hoekstra, Jeljer; Koulouris, Stylianos; Kouroumalis, Andreas; Lorenzetti, Stefano; Mantovani, Alberto; Menozzi, Davide; Nauta, Maarten; Poulsen, Morten; Rubert, Josep; Siani, Alfonso; Sirot, Veronique; Spaggiari, Giulia; Thomsen, Sofie Theresa; Trevisan, Marco; Cozzini, Pietro.
Affiliation
  • Verhagen H; University of Ulster, Northern Ireland, United Kingdom; European Food Safety Authority, Parma, Italy; Technical University of Denmark, Lyngby, Denmark. Electronic address: h.verhagen@ulster.ac.uk.
  • Alonso-Andicoberry C; European Food Safety Authority, Parma, Italy.
  • Assunção R; National Institute of Health Dr. Ricardo Jorge, Lisbon, Portugal; CESAM, Centre for Environmental and Marine Studies, University of Aveiro, Aveiro, Portugal.
  • Cavaliere F; University of Parma, Department of Food and Drug, Italy.
  • Eneroth H; Swedish Food Agency, Uppsala, Sweden.
  • Hoekstra J; National Institute for Public Health and the Environment (RIVM), the Netherlands.
  • Koulouris S; European Food Safety Authority, Parma, Italy.
  • Kouroumalis A; European Medicines Agency, Amsterdam, the Netherlands.
  • Lorenzetti S; Istituto Superiore di Sanità - ISS, Dpt. of Food Safety, Nutrition and Veterinary Public Health, Rome, Italy.
  • Mantovani A; Istituto Superiore di Sanità - ISS, Dpt. of Food Safety, Nutrition and Veterinary Public Health, Rome, Italy.
  • Menozzi D; University of Parma, Department of Food and Drug, Italy.
  • Nauta M; Technical University of Denmark, Lyngby, Denmark.
  • Poulsen M; Technical University of Denmark, Lyngby, Denmark.
  • Rubert J; CIBIO, Department of Cellular, Computational and Integrative Biology, University of Trento, Via Sommarive 9, Povo 38123, Italy; Interdisciplinary Research Structure of Biotechnology and Biomedicine, Department of Biochemistry and Molecular Biology, Universitat de Valencia, 46100 Burjassot, València,
  • Siani A; Institute of Food Sciences, CNR, Avellino, Italy.
  • Sirot V; ANSES, Risk Assessment Department, Paris, France.
  • Spaggiari G; University of Parma, Department of Food and Drug, Italy.
  • Thomsen ST; Technical University of Denmark, Lyngby, Denmark.
  • Trevisan M; DiSTAS, Università Cattolica del Sacro Cuore, Piacenza Campus, Italy.
  • Cozzini P; University of Parma, Department of Food and Drug, Italy. Electronic address: pietro.cozzini@unipr.it.
Food Res Int ; 141: 110073, 2021 03.
Article in En | MEDLINE | ID: mdl-33641961
ABSTRACT
Risk-benefit assessment is the comparison of the risk of a situation to its related benefits, i.e. a comparison of scenarios estimating the overall health impact. The risk-benefit analysis paradigm mirrors the classical risk analysis one risk-benefit assessment goes hand-in-hand with risk-benefit management and risk-benefit communication. The various health effects associated with food consumption, together with the increasing demand for advice on healthy and safe diets, have led to the development of different research disciplines in food safety and nutrition. In this sense, there is a clear need for a holistic approach, including and comparing all of the relevant health risks and benefits. The risk-benefit assessment of foods is a valuable approach to estimate the overall impact of food on health. It aims to assess together the negative and positive health effects associated with food intake by integrating chemical and microbiological risk assessment with risk and benefit assessment in food safety and nutrition. The 2019 Parma Summer School on risk-benefit in food safety and nutrition had the objective was to provide an opportunity to learn from experts in the field of risk-benefit approach in food safety and nutrition, including theory, case studies, and communication of risk-benefit assessments plus identify challenges for the future. It was evident that whereas tools and approaches have been developed, more and more case studies have been performed which can form an inherent validation of the risk-benefit approach. Executed risk-benefit assessment case studies apply the steps and characteristics developed a problem formulation (with at least 2 scenarios), a tiered approach until a decision can be made, one common currency to describe both beneficial and adverse effects (DALYs in most instances). It was concluded that risk-benefit assessment in food safety and nutrition is gaining more and more momentum, while also many challenges remain for the future. Risk-benefit is on the verge of really enrolling into the risk assessment and risk analysis paradigm. The interaction between risk-benefit assessors and risk-benefit managers is pivotal in this, as is the interaction with risk-benefit communicators.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Nutritional Status / Food Safety Type of study: Etiology_studies / Prognostic_studies / Risk_factors_studies Language: En Journal: Food Res Int Year: 2021 Type: Article

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Nutritional Status / Food Safety Type of study: Etiology_studies / Prognostic_studies / Risk_factors_studies Language: En Journal: Food Res Int Year: 2021 Type: Article