Risk-benefit in food safety and nutrition - outcome of the 2019 Parma Summer School
| Autor: | Sofie Theresa Thomsen, Stefano Lorenzetti, Morten Poulsen, Andreas Kouroumalis, Hans Verhagen, Ricardo Assunção, Véronique Sirot, Maarten Nauta, Marco Trevisan, Alfonso Siani, Jeljer Hoekstra, Giulia Spaggiari, Josep Rubert, Alberto Mantovani, Hanna Eneroth, Pietro Cozzini, Stylianos Koulouris, Cristina Alonso-Andicoberry, Davide Menozzi, Francesca Cavaliere |
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| Přispěvatelé: | University of Ulster, European Food Safety Authority (EFSA), Technical University of Denmark [Lyngby] (DTU), Instituto Nacional de Saùde Dr Ricardo Jorge [Portugal] (INSA), Centro de Estudos do Ambiante e do Mar (CESAM), Universidade de Aveiro, University of Parma = Università degli studi di Parma [Parme, Italie], Swedish Food Agency, National Institute for Public Health and the Environment [Bilthoven] (RIVM), European Medicines Agency [Amsterdam, Pays-Bas] (EMA), Istituto Superiore di Sanita [Rome], Centre for Integrative Biology (CIBIO), University of Trento (CIBIO), University of Trento [Trento], Facultat de Fisica [València] (UV), Universitat de València (UV), Institute of Food Sciences of National Research Council [Avellino] (ISA-CNR), Direction de l'Evaluation des Risques (DER), Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES), Università cattolica del Sacro Cuore [Milano] (Unicatt) |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Risk analysis
Food Safety MESH: Schools 030309 nutrition & dietetics Risk-Benefit As is Nutritional Status EFSA MESH: Food Safety MESH: Risk Assessment Outcome (game theory) Risk Assessment 03 medical and health sciences 0404 agricultural biotechnology Risks and benefits Settore CHIM/10 - CHIMICA DEGLI ALIMENTI Nutrition 0303 health sciences Schools business.industry 04 agricultural and veterinary sciences Tiered approach Food safety MESH: Nutritional Status 040401 food science Composição dos Alimentos Segurança Alimentar Risk analysis (engineering) Food Parma Summer School Avaliação do Risco Psychology business Risk assessment [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Common currency MESH: Food Food Science |
| Zdroj: | Food Research International 141 (2021) Food Research International Food Research International, Elsevier, 2021, 141, pp.110073. ⟨10.1016/j.foodres.2020.110073⟩ Food Research International, 141 Food research international 141 (2021). doi:10.1016/j.foodres.2020.110073 info:cnr-pdr/source/autori:Verhagen, Hans; Alonso-Andicoberry, Cristina; Assuncao, 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/titolo:Risk-benefit in food safety and nutrition-Outcome of the 2019 Parma Summer School/doi:10.1016%2Fj.foodres.2020.110073/rivista:Food research international/anno:2021/pagina_da:/pagina_a:/intervallo_pagine:/volume:141 |
| ISSN: | 0963-9969 |
| Popis: | 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. Highlights: - Risk-benefit assessment goes hand-in-hand with RB-management and RB-communication; - Holistic approach in food safety and nutrition, comparing health risks and benefits; - Risk-benefit assessment estimates the overall impact of food on health; - Risk-benefit characteristics: problem formulation, tiered approach, common currency. info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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