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

Schutte, Katrin; Boeing, Heiner; Hart, Andy; Heeschen, Walther; Reimerdes, Ernst H.; Santare, Dace; Skog, Kerstin LU and Chiodini, Alessandro (2012) In Food and Chemical Toxicology 50. p.724-735
Abstract
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... (More)
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. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Benefit-risk assessment, Tiered approach, Heat processing, Acrylamide, PAH, Milk
in
Food and Chemical Toxicology
volume
50
pages
724 - 735
publisher
Elsevier
external identifiers
  • wos:000310947500005
  • scopus:84867701349
ISSN
0278-6915
DOI
10.1016/j.fct.2012.01.044
language
English
LU publication?
yes
id
4b8a626b-a1a0-4b99-86e0-312fef027523 (old id 3244222)
date added to LUP
2012-12-28 09:57:45
date last changed
2017-09-17 05:59:43
@article{4b8a626b-a1a0-4b99-86e0-312fef027523,
  abstract     = {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.},
  author       = {Schutte, Katrin and Boeing, Heiner and Hart, Andy and Heeschen, Walther and Reimerdes, Ernst H. and Santare, Dace and Skog, Kerstin and Chiodini, Alessandro},
  issn         = {0278-6915},
  keyword      = {Benefit-risk assessment,Tiered approach,Heat processing,Acrylamide,PAH,Milk},
  language     = {eng},
  pages        = {724--735},
  publisher    = {Elsevier},
  series       = {Food and Chemical Toxicology},
  title        = {Application of the BRAFO tiered approach for benefit-risk assessment to case studies on heat processing contaminants},
  url          = {http://dx.doi.org/10.1016/j.fct.2012.01.044},
  volume       = {50},
  year         = {2012},
}