Risk Benefit Assessment of foods: Key findings from an international workshop

Pires, Sara Monteiro; Boué, Géraldine; Boobis, Alan R.; Eneroth, Hanna; Hoekstra, Jeljer; Membré, Jeanne‐Marie; Persson, Inez Maria; Poulsen, Morten; Ruzante, Juliana; Klaveren, Jacob van; Thomsen, Sofie Theresa; Nauta, Maarten

doi:10.1016/j.foodres.2018.09.021

Cited by 35 publications

(23 citation statements)

References 79 publications

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“…To go further than the estimation of the prevalence and the number of cases, we have taken into account morbidity with the use of the composite metric DALY [37,38], which is the most used in risk and benefit assessment studies [30,39]. Here, only morbidity was considered, because there is no existing data about IDA fatalities in France.…”

Section: Discussionmentioning

confidence: 99%

Estimation of the Burden of Iron Deficiency Anemia in France from Iron Intake: Methodological Approach

et al. 2019

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Dietary iron deficiency (ID) is the first nutritional deficiency in the world, in terms of disability adjusted life years (DALY). This nutritional deficiency may lead to anemia, especially among children, adolescents, and adult women. The aim of this study was to build an original probabilistic model to quantitatively assess the ID, the iron deficiency anemia (IDA) and the subsequent health burden in France expressed in DALY, per age class and gender. The model considered the distribution of absorbed iron intake, the iron requirement distribution established by the European Food Safety Authority and the iron status in France. Uncertainty due to lack of data and variability due to biological diversity were taken into account and separated using a second-order Monte Carlo procedure. A total of 1290 (95% CI = 1230–1350) IDA cases corresponding to 16 (95% CI = 11–20) DALY were estimated per 100,000 individuals per year. The major contributors to IDA burden were menstruating females aged from 25 to 44 years old. Then, a consumption scenario was built with ground beef as intake, an increase in red meat consumption to 100 g/d would not eliminate entirely the IDA burden. The quantitative methodology applied here for France could be reused for other populations.

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Section: Discussionmentioning

confidence: 99%

Estimation of the Burden of Iron Deficiency Anemia in France from Iron Intake: Methodological Approach

et al. 2019

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“…Risk-benefit assessment of foods is a relatively new-decision support tool that intends to estimate the human health benefits and risks following exposure (or lack of exposure) to a particular food or food component and to integrate them in comparable measures (Bou e et al, 2015;Pires et al, 2019). The beneficial and adverse health effects may occur concurrently from the intake of a single food item or a single food component, within the same population.…”

Section: Risk-benefit Assessment Of Foodsmentioning

confidence: 99%

Risk–Benefit Assessment of Foods

Nauta¹,

Jakobsen²,

Persson³

et al. 2020

Risk Assessment Methods for Biological and Chemical Hazards in Food

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“…RBA integrates knowledge on nutrition, toxicology, microbiology, chemistry and human epidemiology for comprehensive health impact assessments (Pires et al, 2019). It constitutes one of the three pillars of the Risk-Benefit Analysis paradigm that combines RBA, risk-benefit management and risk-benefit communication, mirroring the risk analysis paradigm (EFSA Scientific Committee, 2010;Fransen et al, 2010;Nauta et al, 2018;Pires et al, 2019). Figure 1 illustrates the proposed procedure for a RBA which consists of two separate and independent arms of assessing the risk and the benefit, respectively.…”

Section: 1mentioning

confidence: 99%

“…This means that any policy action directed at the adverse effects also affects the degree of beneficial effects and vice versa. RBA integrates knowledge on nutrition, toxicology, microbiology, chemistry and human epidemiology for comprehensive health impact assessments (Pires et al., ). It constitutes one of the three pillars of the Risk‐Benefit Analysis paradigm that combines RBA, risk‐benefit management and risk‐benefit communication, mirroring the risk analysis paradigm (EFSA Scientific Committee, ; Fransen et al., ; Nauta et al., ; Pires et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…Risk‐benefit assessment of foods is a relatively new‐decision support tool that intends to estimate the human health benefits and risks following exposure (or lack of exposure) to a particular food or food component and to integrate them in comparable measures (Boué et al., ; Pires et al., ). The beneficial and adverse health effects may occur concurrently from the intake of a single food item or a single food component, within the same population.…”

Section: Introductionmentioning

confidence: 99%

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Risk‐Benefit Assessment of Foods

Assunção¹,

Pires²,

Nauta³

2019

EFS2

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Food is an elementary requirement for human life, providing nutrients and essential energy needed for optimal health. But at the same time, food can also be a vehicle of hazardous substances or pathogens that could affect human health negatively. Risk‐benefit assessment (RBA) of foods, a relatively new methodology for decision support, integrates nutrition, toxicology, microbiology, chemistry and human epidemiology for a comprehensive health impact assessment. By integrating health risks and benefits related to food consumption, RBA facilitates science‐based decision‐making in food‐related areas and the development of policies and consumer advice. The present work programme aimed to allow the fellow to become acquainted with the process of RBA and the associated tools needed to assess quantitatively the risks and the benefits through three main activities (i) to learn the different methodologies used for RBA; (ii) to apply these methodologies to a specific case‐study – RBA of raw milk consumption; and (iii) to participate in the main activities of the Risk‐Benefit research group at DTU Food regarding risk‐benefit issues. For the RBA of raw milk consumption, microbiological pathogens (Listeria monocytogenes, Salmonella spp., Campylobacter jejuni and Shiga toxin‐producing Escherichia coli), probiotic bacteria and nutritional components (vitamins B2 and A) were considered, as well as the potential impact of raw milk consumption in the reduction of the allergies’ prevalence. Two major approaches were applied: the bottom‐up (estimating the disease incidence due to the exposure) and the top‐down (using epidemiological and incidence data to the estimate the number of cases attributable to a certain exposure). Through all the training and hands‐on activities performed, the present work programme enabled the fellow to extend the knowledge on the quantitative RBA, specifically in the context of raw milk consumption. EU‐FORA programme also provided an exceptional opportunity of networking and establishment of future research lines of collaboration.

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Risk Benefit Assessment of foods: Key findings from an international workshop

Cited by 35 publications

References 79 publications

Estimation of the Burden of Iron Deficiency Anemia in France from Iron Intake: Methodological Approach

Estimation of the Burden of Iron Deficiency Anemia in France from Iron Intake: Methodological Approach

Risk–Benefit Assessment of Foods

Risk‐Benefit Assessment of Foods

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