Webbläsaren som du använder stöds inte av denna webbplats. Alla versioner av Internet Explorer stöds inte längre, av oss eller Microsoft (läs mer här: * https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Var god och använd en modern webbläsare för att ta del av denna webbplats, som t.ex. nyaste versioner av Edge, Chrome, Firefox eller Safari osv.

Application of the BRAFO tiered approach for benefit-risk assessment to case studies on heat processing contaminants

Författare

  • Katrin Schutte
  • Heiner Boeing
  • Andy Hart
  • Walther Heeschen
  • Ernst H. Reimerdes
  • Dace Santare
  • Kerstin Skog
  • Alessandro Chiodini

Summary, in English

The aim of the European Funded Project BRAFO (benefit-risk analysis of foods) project was to develop a framework that allows quantitative comparison of human health risks and benefits of foods based on a common scale of measurement. This publication describes the application of the BRAFO methodology to three different case studies: the formation of acrylamide in potato and cereal based products, the formation of benzo(a)pyrene through smoking and grilling of meat and fish and the heat-treatment of milk. Reference, alternative scenario and target population represented the basic structure to test the tiers of the framework. Various intervention methods intended to reduce acrylamide in potato and cereal products were evaluated against the historical production methods. In conclusion the benefits of the acrylamide-reducing measures were considered prevailing. For benzo(a)pyrene, three illustrated alternative scenarios were evaluated against the most common smoking practice. The alternative scenarios were assessed as delivering benefits, introducing only minimal potential risks. Similar considerations were made for heat treatment of milk where the comparison of the microbiological effects of heat treatment, physico-chemical changes of milk constituents with positive and negative health effects was assessed. In general, based on data available, benefits of the heat treatment were outweighing any risks. (C) 2012 ILSI Europe. Published by Elsevier Ltd. All rights reserved.

Publiceringsår

2012

Språk

Engelska

Sidor

724-735

Publikation/Tidskrift/Serie

Food and Chemical Toxicology

Volym

50

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Pharmacology and Toxicology

Nyckelord

  • Benefit-risk assessment
  • Tiered approach
  • Heat processing
  • Acrylamide
  • PAH
  • Milk

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0278-6915