Application of the BRAFO tiered approach for benefit–risk assessment to case studies on dietary interventions

Publication: Research - peer-reviewJournal article – Annual report year: 2011

  • Author: Verhagen, Hans

    National Institute for Public Health and the Environment, Ministry of health, Welfare and Sport

  • Author: Andersen, Rikke

    Division of Nutrition, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860, Søborg, Denmark

  • Author: Antoine, Jean-Michel

    DANONE, France

  • Author: Finglas, Paul

    Institute of Food Research

  • Author: Hoekstra, Jeljer

    RIVM, Denmark

  • Author: Kardinaal, Alwine

    Nutrition and Food Research Institute – TNO, The Netherlands

  • Author: Nordmann, Hervé

    Ajinomoto Europe, Switzerland

  • Author: Pekcan, Gülden

    Hacettepe University, Turkey

  • Author: Pentieva, Kristina

    University of Ulster, UK

  • Author: Sandersi, Tom A.

    King’s College London

  • Author: Berg, Henk van den

    Netherlands Nutrition Centre, The Netherlands

  • Author: Kranen, Henk van

    National Institute for Public Health and the Environment, Ministry of health, Welfare and Sport

  • Author: Chiodini, Alessandro

    ILSI Europe, Belgium

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The 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.
Original languageEnglish
JournalFood and Chemical Toxicology
Publication date2011
Volume50
IssueSuppl. 4
Pagess710-s723
ISSN0278-6915
DOIs
StatePublished
CitationsWeb of Science® Times Cited: 3
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