ILSI Europe web-seminar - Opportunities & Challenges for Risk Benefit Assessment of Foods

We all know that food is a basic requirement for life. It provides nutrients and energy essential for physiological functions and optimal health. However, food can also be associated with adverse health effects caused by the presence of natural toxins, hazardous chemical substances or pathogens. Adverse health effects may also be observed if the dietary intake of specific nutrients in foods is not appropriate. While the benefits and risks associated with food are usually assessed separately, there is an increasing demand from different stakeholders for holistic and objective assessments of the health effect of foods. Since 2008, the scientific community has worked on a new methodology, risk-benefit assessment 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. During this webinar, a panel of experts introduced key concepts in the risk-benefit assessment of foods with an emphasis on the need to integrate risks and benefits in a combined assessment. One of the talks will be given by a young researcher in the field, Dr Lea Jacobsen, from the National Food Institute of the Technical University of Denmark. This webinar is part of the Early Career Scientists seminar and webinar series organized by the Process-Related Compounds and Natural Toxins Task Force of ILSI Europe https://ilsi.eu/task-forces/food-safe...