A probabilistic approach for risk-benefit assessment of food substitutions: A case study on substituting meat by fish

Thomsen, Sofie Theresa; Boer, Waldo de; Pires, Sara Monteiro; Devleesschauwer, Brecht; Fagt, Sisse; Andersen, Rikke; Poulsen, Morten; Voet, Hilko van der

doi:10.1016/j.fct.2019.02.018

Cited by 26 publications

(22 citation statements)

References 36 publications

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“…Thus, these assessments may obtain different results of the impact of changes in fish consumption on risk of fatal CHD, potentially having an impact on the overall balance between risks and benefits of fish consumption. Nevertheless, the results of the studies mentioned in this specific example all pointed towards an overall beneficial effect of increased fish consumption when intake of highly contaminated fish was low (14,18,20,39,40). More studies comparing the relationship between intake of whole foods vs. food components and health effects in humans are needed to get a more comprehensive overview of the consequences of the choices made in RBA as well as in other types of health impact assessments.…”

Section: Implications For Quantitative Rbas Of Food and Food Substitutionsmentioning

confidence: 91%

“…The impact of increased fish consumption on the risk of fatal CHD has been investigated in a range of RBAs. While some have linked fatal CHD risk to the intake of fish as such (20,39), others have linked the health outcome with the intake of DHA and EPA, in fish (14,18,40). Using the association measure for only these specific fatty acids in the quantitative assessment may under-or over-estimate the effect of the food matrix and the whole food as such on the health outcome.…”

Section: Implications For Quantitative Rbas Of Food and Food Substitutionsmentioning

confidence: 99%

“…Only few RBAs have quantified the health impact of food substitutions (14,18,40). Both Hollander et al (14) and Thomsen et al (18,40) investigated the substitution of meat by fish.…”

Section: Implications For Quantitative Rbas Of Food and Food Substitutionsmentioning

confidence: 99%

“…However, it is recognised that a change in consumption in one food implies a change in consumption of other foods and that specific food substitutions can be either beneficial, neutral, or harmful in relation to health (13). Therefore, the impact of substitution is increasingly considered in RBA, which adds the food substitution level as a fourth level of aggregation at which RBA can be performed (14)(15)(16)(17)(18)(19).…”

Section: Introductionmentioning

confidence: 99%

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Approaches for Health Effect Characterization in Risk-Benefit Assessment of Foods: A Comparative Case Study

et al. 2021

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One of the challenges in quantitative risk-benefit assessment (RBA) of foods is the choice of approach for health effect characterization to estimate the health impact of dietary changes. The purpose of health effect characterization is to describe an association between intake of a food or food component and a health effect in terms of a dose-response relationship. We assessed the impact of the choice of approach for health effect characterization in RBA in two case studies based on substitution of (i) white rice by brown rice and (ii) unprocessed red meat by vegetables. We explored this by comparing the dose-response relations linking a health effect with (i) a food component present in the food, (ii) a food based on non-specified substitution analyses, and (iii) a food based on specified substitution analyses. We found that the choice of approach for health effect characterization in RBA may largely impact the results of the health impact estimates. Conducting the calculations only for a food component may neglect potential effects of the food matrix and of the whole food on the diet-disease association. Furthermore, calculations based on associations for non-specified substitutions include underlying food substitutions without specifying these. Data on relevant specified substitutions, which could reduce this type of bias, are unfortunately rarely available. Assumptions and limitations of the health effect characterization approaches taken in RBA should be documented and discussed, and scenario analysis is encouraged when multiple options are available.

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Section: Implications For Quantitative Rbas Of Food and Food Substitutionsmentioning

confidence: 91%

Section: Implications For Quantitative Rbas Of Food and Food Substitutionsmentioning

confidence: 99%

“…Only few RBAs have quantified the health impact of food substitutions (14,18,40). Both Hollander et al (14) and Thomsen et al (18,40) investigated the substitution of meat by fish.…”

Section: Implications For Quantitative Rbas Of Food and Food Substitutionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Approaches for Health Effect Characterization in Risk-Benefit Assessment of Foods: A Comparative Case Study

et al. 2021

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“…The assessment can be performed by calculating the changes in incidence due to changed exposure. A study in the Danish population estimated that different consumption scenarios of the substitution of red meat with fish led to diverse health gains or losses at the population level (52) .…”

Section: Application Of Diet Optimisation For Risk-benefit-assessmentmentioning

confidence: 99%

Integration of various dimensions in food-based dietary guidelines via mathematical approaches: report of a DGE/FENS Workshop in Bonn, Germany, 23–24 September 2019

Schäfer

Schmidt²,

Bechthold³

et al. 2020

Br J Nutr

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In the past, food-based dietary guidelines (FBDGs) were derived nearly exclusively by using systematic reviews on diet–health relationships and translating dietary reference values for nutrient intake into foods. This approach neglects many other implications that dietary recommendations have on society, the economy and environment. In view of pressing challenges, such as climate change and the rising burden of diet-related diseases, the simultaneous integration of evidence-based findings from different dimensions into FBDGs is required. Consequently, mathematical methods and data processing are evolving as powerful tools in nutritional sciences. The possibilities and reasons for the derivation of FBDGs via mathematical approaches were the subject of a joint workshop hosted by the German Nutrition Society (DGE) and the Federation of European Nutrition Societies (FENS) in September 2019 in Bonn, Germany. European scientists were invited to discuss and exchange on the topics of mathematical optimisation for the development of FBDGs and different approaches to integrate various dimensions into FBDGs. We concluded that mathematical optimisation is a suitable tool to formulate FBDGs finding trade-offs between conflicting goals and taking several dimensions into account. We identified a lack of evidence for the extent to which constraints and weights for different dimensions are set and the challenge to compile diverse data that suit the demands of optimisation models. We also found that individualisation via mathematical optimisation is one perspective of FBDGs to increase consumer acceptance, but the application of mathematical optimisation for population-based and individual FBDGs requires more experience and evaluation for further improvements.

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Research hotspots and evolution trends of food safety risk assessment techniques and methods

Wang,

2024

eFood

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Food safety incidents frequently occur in China and other countries. Food safety risk management has evolved from harm‐based to risk‐based approaches to control risks more scientifically and effectively. Risk assessment is at the core of risk control and provides a scientific basis for the development of risk management measures. Therefore, analyzing the research status and development trends of food safety risk assessment technologies and methods is important for improving food safety risk assessment and risk management. In this study, CiteSpace software was used to analyze a knowledge graph of popular research topics in the field of food safety risk assessment over the past 14 years, identify research keywords, and provide centrality statistics. Food safety risk assessments primarily focus on in vitro high‐throughput testing, computational toxicology, predictive microbiology, mechanistic research, and other technical methods. In the future, international coordination, cooperation, and cross‐integration of relevant disciplines should be strengthened, and research on and application of innovative technologies for food safety risk assessment should be promoted. Research on food safety risk assessment technologies and methods is in an active development stage and has good prospects for further exploration and application.

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A probabilistic approach for risk-benefit assessment of food substitutions: A case study on substituting meat by fish

Cited by 26 publications

References 36 publications

Approaches for Health Effect Characterization in Risk-Benefit Assessment of Foods: A Comparative Case Study

Approaches for Health Effect Characterization in Risk-Benefit Assessment of Foods: A Comparative Case Study

Integration of various dimensions in food-based dietary guidelines via mathematical approaches: report of a DGE/FENS Workshop in Bonn, Germany, 23–24 September 2019

Research hotspots and evolution trends of food safety risk assessment techniques and methods

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