AbbreviationsDietary guidelines to promote health/recommendations for nutrient intakes Whenever considering the effect of food irradiated food on nutrition, it is important to look both at the levels of a particular nutrient within a food, as well as the likely impact of wide consumption of that food on population nutritional status, and this will require consideration of recommended nutrient Purpose of the review: Food irradiation is a food processing technique that can reduce the microbiological burden of foods and extend shelf life. This review summarises recent literature on the effect of food irradiation on food nutritional content. Findings: The effect of irradiation on nutritional content depends on the dose of irradiation used, the food matrix and preparation method, while any analysis examining potential effects on population intakes should also consider background adequacy of intake. Macronutrients, such as carbohydrates, proteins and fats, are not sensitive to irradiation, while vitamins vary in their sensitivity, with some being relatively insensitive (vitamins D and K, carotene and most B vitamins) and others being potentially sensitive, but where most populations have more than adequate intakes (vitamins A and E). Thiamin and vitamin C are the most radiation-sensitive vitamins, with some concern about the potential impact of irradiation-induced losses on population adequacy, but the most up-to-date analyses suggest that, at the irradiation doses being used for the main food sources of vitamin C (ie, fruits and vegetables, low doses), the impact on population nutritional status should be small. Similarly thiamin is relatively sensitive to irradiation, and some meats, eg, pork, do make a significant contribution to population intakes, yet there is thought to be little likely impact of food irradiation on population adequacy. A number of agencies with responsibility for nutrition have supported the use of food irradiation, therefore, the impact of food irradiation on population nutritional status would appear to be minimal. Limitations/implications and directions for future research: Many studies have measured food nutritional content, yet such studies should also consider population nutritional intake to be able to conclude what likely impact any change in food content will have on population adequacy.

Purpose of the review: It is well-known that ionizing irradiation, as well as other preservation methods, extends food shelf life and controls microbial food-borne diseases. But it is not so evident that due to some peculiar characteristics (eg, high penetration-cold process) it can achieve better results in assuring the safety of ready-to-eat meals formulated for different consumers, ie, the immunocompromised, troops, astronauts, or adventurers. Main findings: In some countries hospitalized immunocompromised patients have been fed with ready-to-eat meals irradiated at doses according to "clean diet" criteria, and these foods have obtained good sensory acceptability. This has allowed widening of food variety, thereby increasing the nutritional value of their intake. Similar findings were also reported concerning foods used for astronauts, troops and adventurers. Research is still ongoing in the field. However, today, these applications, though promising, seem to be occurring on a small scale. Directions for future research: Cooperation between food irradiation researchers, nutritionists and physicians is essential to develop and improve new applications. Minimizing radiation doses might be feasible if it is combined with other hurdle technologies. More disclosure is needed mainly directed towards nutritionists, physicians, patients, and the staff of health institutes, catering services, food industry, supermarkets, and the general public. The establishment of national regulations related to this activity, hopefully internationally harmonized, are certainly needed, as well as availability of more food irradiation facilities.

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