Journal article
Application of the BRAFO tiered approach for benefit–risk assessment to case studies on dietary interventions
National Institute of Public Health and the Environment1
King's College London2
The Netherlands Nutrition Centre3
International Life Sciences Institute Europe4
Division of Nutrition, National Food Institute, Technical University of Denmark5
National Food Institute, Technical University of Denmark6
Danone Vitapole7
Quadram Institute8
Netherlands Organisation for Applied Scientific Research9
Ajinomoto Foods Europe S.A.S.10
Hacettepe University11
Ulster University12
...and 2 moreThe respective examples, described in this paper, illustrate how the BRAFO-tiered approach, on benefit–risk assessment, can be tested on a wide range of case studies. Various results were provided, ranging from a quick stop as the result of non-genuine benefit–risk questions to continuation through the tiers into deterministic/probabilistic calculations.
The paper illustrates the assessment of benefits and risks associated with dietary interventions. The BRAFO tiered approach is tested with five case studies. In each instance, the benefit–risk approach is tested on the basis of existing evaluations for the individual effects done by others; no new risk or benefit evaluations were made.
The following case studies were thoroughly analysed: an example of food fortification, folic acid fortification of flour, macronutrient replacement/food substitution; the isocaloric replacement of saturated fatty acids with carbohydrates; the replacement of saturated fatty acids with monounsaturated fatty acids; the replacement of sugar-sweetened beverages containing mono- and disaccharides with low calorie sweeteners and an example of addition of specific ingredients to food: chlorination of drinking water.
Language: | English |
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Year: | 2011 |
Pages: | S710-23 |
ISSN: | 18736351 and 02786915 |
Types: | Journal article |
DOI: | 10.1016/j.fct.2011.06.068 |
ORCIDs: | Andersen, Rikke |
BRAFO Benefit–risk assessment Bread Caloric Restriction Cardiovascular Diseases Chlorine Diet Dietary Carbohydrates Dietary Fats Dietary interventions Drinking Water Energy Intake Europe Fatty Acids, Monounsaturated Female Folic Acid Folic acid Food, Fortified Health Promotion Humans Neoplasms Pregnancy Risk Assessment SAFA Sweetening Agents Tiered approach Weight Loss