Objectif
The aim is to develop a framework that allows quantitative comparison of human health risks and benefits of foods and food compounds based on a common scale of measurement. This will be based on the evaluation of changes in the quality/duration of life using a system that allows weighting of data quality and severity of effect, with quantification by QALY or DALY-like methodology. The framework will take into account how risks/benefits interrelate but will also consider how these relate to the same and different sub-populations, including those defined by genetic polymorphisms. It is intended that the methodology developed is sufficiently transparent to serve as a reference for the harmonisation of the evaluation methods used within the EU and more widely in international evaluation. The project follows up the EC FUFOSE, PASSCLAIM and FOSIE projects. The outcome of FOSIE was a risk assessment framework for chemicals in food; FUFOSE and PASSCLAIM specifically focused on benefit assessment. A European network will be set up involving expertise in risk assessment, nutrition, and risk/benefit analysis with representatives from academia, regulatory agencies and the food industry. A methodology group will review and assemble the methodologies available; collaborate with 3 case study groups to integrate the methodological findings in their area and develop a framework applicable to a wide range of foods and food compounds. A total of 3 groups will review the literature to undertake a risk analysis, a benefit assessment, an exposure evaluation and quantitative net health impact assessment on selected cases. Results will be shared in workshops following each step. Publications are planned after each of these steps: methodological review, 3 worked examples and the proposed framework. Specific measures will be taken to ensure dissemination and provide education to stakeholders and other interested parties, including a workshop convened for this purpose.
Champ scientifique
- engineering and technologyother engineering and technologiesfood technology
- engineering and technologyenvironmental engineeringwater treatment processesdrinking water treatment processes
- medical and health scienceshealth sciencesnutrition
- natural sciencesbiological sciencesbiochemistrybiomoleculescarbohydrates
Mots‑clés
Appel à propositions
FP6-2004-FOOD-3-C
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