Risk-benefit in food safety and nutrition - Outcome of the 2019 Parma Summer School.

EFSA Food Safety Nutrition Parma Summer School Risk-Benefit

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
03 2021
Historique:
received: 20 04 2020
revised: 21 12 2020
accepted: 22 12 2020
entrez: 1 3 2021
pubmed: 2 3 2021
medline: 28 5 2021
Statut: ppublish

Résumé

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.

Identifiants

pubmed: 33641961
pii: S0963-9969(20)31098-X
doi: 10.1016/j.foodres.2020.110073
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

110073

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Hans 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.

Cristina Alonso-Andicoberry (C)

European Food Safety Authority, Parma, Italy.

Ricardo Assunção (R)

National Institute of Health Dr. Ricardo Jorge, Lisbon, Portugal; CESAM, Centre for Environmental and Marine Studies, University of Aveiro, Aveiro, Portugal.

Francesca Cavaliere (F)

University of Parma, Department of Food and Drug, Italy.

Hanna Eneroth (H)

Swedish Food Agency, Uppsala, Sweden.

Jeljer Hoekstra (J)

National Institute for Public Health and the Environment (RIVM), the Netherlands.

Stylianos Koulouris (S)

European Food Safety Authority, Parma, Italy.

Andreas Kouroumalis (A)

European Medicines Agency, Amsterdam, the Netherlands.

Stefano Lorenzetti (S)

Istituto Superiore di Sanità - ISS, Dpt. of Food Safety, Nutrition and Veterinary Public Health, Rome, Italy.

Alberto Mantovani (A)

Istituto Superiore di Sanità - ISS, Dpt. of Food Safety, Nutrition and Veterinary Public Health, Rome, Italy.

Davide Menozzi (D)

University of Parma, Department of Food and Drug, Italy.

Maarten Nauta (M)

Technical University of Denmark, Lyngby, Denmark.

Morten Poulsen (M)

Technical University of Denmark, Lyngby, Denmark.

Josep 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, Spain.

Alfonso Siani (A)

Institute of Food Sciences, CNR, Avellino, Italy.

Veronique Sirot (V)

ANSES, Risk Assessment Department, Paris, France.

Giulia Spaggiari (G)

University of Parma, Department of Food and Drug, Italy.

Sofie Theresa Thomsen (ST)

Technical University of Denmark, Lyngby, Denmark.

Marco Trevisan (M)

DiSTAS, Università Cattolica del Sacro Cuore, Piacenza Campus, Italy.

Pietro Cozzini (P)

University of Parma, Department of Food and Drug, Italy. Electronic address: pietro.cozzini@unipr.it.

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