摘要
食品的风险-受益评估(risk-benefit assessment, RBA)是通过综合描述某种食物或食物成分的风险和效益特征,评估在一定的暴露水平下,摄入该食物对人体健康的总影响是有益还是有害,是一个开放的、不断建立和完善的应用方法体系。食品安全领域开展风险-受益评估研究是制定食品安全政策和决策以及引导合理膳食的重要依据。本综述系统介绍食品安全中风险-受益评估的评估框架构建,以及不同层级食品(食品组分或膳食)的风险-受益评估方法与评估过程等技术内容,并进一步提出该研究领域在食品安全中的应用现状与展望。
Risk-benefit assessment(RBA) weights the risks and the benefits of food consumption by the risk and benefit characteristics. It is an open, continuously established and improved application method system. RBA research in the field of food safety is an important basis for formulating food safety policies and decisions, and guiding scientific consumption. This review outlines the construction of a framework for risk-benefit assessment in food safety, as well as the method and process of risk benefit assessment of different levels of food(food components or meals). Finally, some challenges and prospects of this research field are proposed.
作者
方海琴
刘爱东
FANG Haiqin;LIU Aidong(China National Center for Food Safety Risk Assessment,Beijing 100022,China)
出处
《中国食品卫生杂志》
CSCD
北大核心
2021年第1期118-124,共7页
Chinese Journal of Food Hygiene
基金
国家自然科学基金(81302462)
北京市自然科学基金(7142128)
国家食品安全风险评估中心高层次人才队伍建设523项目。
关键词
风险-受益评估
食品安全
营养
Risk-benefit assessment
food safety
nutrients
