Benefit-Risk Analysis for Foods (BRAFO)- Executive Project Summary
Stéphane Vidry *
International Life Sciences Institute (ILSI) Europe, Avenue E. Mounier 83, Box 6, 1200 Brussels, Belgium.
Jeljer Hoekstra
National Institute for Public Health and the Environment (RIVM), 3720 BA, Bilthoven, Netherlands.
Andy Hart
The Food and Environment Research Agency (FERA), Risk Analysis Team, YO41 1LZ, York, UK.
Bernhard Watzl
Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Haid-und-Neu-Strasse, 9, 76131 Karlsruhe, Germany.
Hans Verhagen
National Institute for Public Health and the Environment (RIVM), 3720 BA, Bilthoven, Netherlands and University of Ulster, Cromore road, BT52 1SA Coleraine, Northern Ireland.
Katrin Schütte
Procter and Gamble, Temselaan 100, 1853 Strombeek-Bever, Belgium.
Alan Boobis
6131 Karlsruhe, Germany.
Alessandro Chiodini
International Life Sciences Institute (ILSI) Europe, Avenue E. Mounier 83, Box 6, 1200 Brussels, Belgium.
*Author to whom correspondence should be addressed.
Abstract
BRAFO, Benefit-Risk Analysis for Foods, was a European Commission project funded within Framework Six as a Specific Support Action and coordinated by ILSI Europe. BRAFO developed a tiered methodology for assessing the benefits and risks of foods and food components, utilising a quantitative, common scale for health assessment in higher tiers. A methodology group reviewed and assembled the methodologies available developing a guidance document that describes a tiered (‘stepwise’) approach for performing a risk and benefit assessment of foods. In parallel, three expert groups on natural foods, dietary interventions and heat processing applied the tiered approach to several case studies. Finally a consensus group reported on the implications of the experience gained during the development of the project for the further improvement.
Keywords: BRAFO, Benefit–risk assessment, tiered approach, natural foods, macronutrient, heat processing, risk management