Public Health Risk-benefit Assessment Associated with Food Consumption–A Review

Abstract

HAL is a multidisciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

Meeting the challenges in the development of risk-benefit assessment of foods

“…1 and 2) as the basis for the RBA methodology by applying the established concepts to both risks and benefits. A recent extensive review of studies related to the combined RBA of foods, nutrients and compounds shows that the majority of published studies have been related to fish consumption where the nutritional beneficial effects are compared with the adverse effects from chemicals (Boué et al, 2015). This RBA of fish (e.g. )…”

“…"hazards" of "benefits") can be both a source of positive and negative health effect depending on the exposure (Fig. 3), Boué et al (2015) propose to use the term "health effect contributing factor" (HECF) for "the agent able to cause an adverse or positive health effect in the case of exposure". This is a useful first step in the reconsideration of the terminology used in RBA.…”

“…Apart from that, both health risks and health benefits associated with foods and diets have been studied through the discipline of nutrition. However, in the past decade, the joint assessment of risks and benefits associated to hazardous agents, food compounds, nutrients, single foods and whole diets has been taken up, resulting in the establishment of "risk-benefit assessment" (RBA) as a new multidisciplinary and integrated scientific discipline (Boué, Guillou, Antignac, Bizec, & Membré, 2015;Tijhuis et al, 2012;Verhagen et al, 2012a).…”

Towards transparent and consistent exchange of knowledge for improved microbiological food safety

“…To date, most of the RBA integrate chemical and nutritional assessments, and generally, microbial risk is seldom assessed and rarely in a quantitative way [33]. Recent examples are the studies of Berjia et al [34] that integrated microbiological risks and nutritional benefits in cold smoked salmon and Boué et al [35] that integrated microbiological and chemical risks with nutritional benefits in infant feeding.…”

Risk-benefit assessment of food

“…She further presented a literature review of the entire RBA area made as part of her ongoing PhD-studies (Boué, Guillou et al 2015). There are less than 100 published RBA and the main topic of study has been RBA of fish consumption, integrating nutritional compounds (e.g.…”