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

作者：Schutte Katrin; Boeing Heiner; Hart Andy; Heeschen Walther; Reimerdes Ernst H; Santare Dace; Skog Kerstin; Chiodini Alessandro^*

来源：Food and Chemical Toxicology, 2012, 50: S724-S735.

DOI：10.1016/j.fct.2012.01.044

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

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. %26lt;br%26gt;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. %26lt;br%26gt;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. %26lt;br%26gt;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.

• 出版日期2012-11