| Objective:Food is in essence and beneficial to,but may also have adverse effects on human health.It not only provides beneficial and necessary nutrients,but also contains potential harmful chemicals including pollutants,metal and anti-nutrition components.Assessing the risks and benefits of food and food components are important for formulating food safety policies,decisions and guiding scientific consumption.This study referred to the international risk-benefit assessment model,combined with the characteristic of Chinese dietary structure and consumption behavior model,established with Chinese risk-benefit assessment model.Vegetables and nitrate in the vegetables were regarded as model objects,to carry out the qualitative risk-benefit assessment.Tea consumption was also carried out the quantitative risk-benefit assessment,in order to obtain the risks and benefits of vegetables and tea consumption of Chinese people.This paper provideed guidance for development of risk-benefit assessment model of Chinese food or food ingredients.Methods:1.Chinese risk-benefit assessment model was established with reference to the international risk-benefit assessment model,including qualitative and quantitative risk-benefit assessment model.2.Vegetables and nitrate in the vegetables were considered as modelobjects,to carry out the qualitative risk-benefit assessment analysis.The consumption of vegetables in the reference scenario was lower than 300 g/d,in the alternative scenario was 300g/d?500g/d.The method of graded assessment was used in the qualitative risk-benefit assessment of vegetable consumption in China.3.Using tea as a model object to carry out the quantitative risk-benefit assessment.In this model,Meta analysis was conducted to establish the dose-response relation function between tea consumption and beneficial health effects.The dose-response relation function between lead and adverse health effects came from the 2010 EFSA risk assessment report of dietary lead.The consumption of tea in the reference scenario was 0 cup per day,in the alternative scenario was 3 cups per day(dry tea leaves of 7.5g).The method of graded assessment was used in the quantitative risk-benefit assessment of tea consumption in China,and DALY was chosen to compare the risks and benefits of tea.Results:1.Qualitative risk-benefit assessment model was established,including:(1)the first level assessment:to determine the question and harmful and beneficial health effects of qualitative risk-benefit assessment,which included subjects for assessment,reference scenario and alternative scenario,the harmful and beneficial health effects of food on the basis of the available evidences.(2)the secondary level assessment:according to the health evaluation index,qualitatively compared of risks and benefits in reference and alternative scenarios.(3)Uncertainty analysis of qualitative risk-benefit assessment.(4)Result analysis of qualitative risk-benefit assessment.2.Quantitative risk-benefit assessment model was established,including:(1)the first level assessment:to determine the question and the harmful and beneficial health effects,establish the dose-response function relationship between dietary intake and health effects.(2)the secondary level assessment:qualitatively compared of risks and benefits in reference and alternative scenarios.(3)the third level assessment:choose a unified and comparable health measure to quantify the risk and benefit,assess the net health effect based on beneficial effect and harmful effect.(4)the forth level assessment:the probability assessment of health measures(e.g.Mento Carlo model),involves the evaluation of uncertainty about the risks and benefits.(5)Uncertainty analysis of quantitative risk-benefit assessment.(4)Result analysis of quantitative risk-benefit assessment.3.Consume of vegetables can prevent colon cancer,overweight and obesity,cardiovascular disease,? diabetes,nitrate can cause the hemoglobinemia.The average vegetable consumption of Chinese resident changed from less than 300 to 300?500 g/d,the benefits were larger than risk,alternative scenario was superior to reference scenario which was recommended.4.Drinking tea can prevent the cardiovascular disease,cancer(e.g.lung cancer,ovarian cancer),? diabetes,obesity.The lead in tea damaged to the nervous system,cardiovascular system and renal function,and has harmful effects on the reproductive system and immune system.The net health effect value is-5.86,the alternative scenario was superior to reference scenario.If consumers had 3 cups of tea per day(7.5g dry tea per day),the benefits were larger than risks.Drinking tea can reduce the risk of coronary heart disease and stroke.Conclusion:1.The method of grading assessment of risks and benefits of food is scientific and reasonable,which can be used in the food safety.As the sources of harmful chemicals in our food are widespread and the complex methods of food processing and cooking caused more uncertainties in the qualitative or quantitative risk-benefit assessment studies.It needs to further strengthen the research of epidemiology and toxicology,to optimize the model parameters.Combining probabilistic assessment with the risk-benefit assessment studies,in order to could reduce the uncertainty of the risk-benefit assessment research.2.The study explored the risk-benefit assessment method and model of food or food ingredients in China,which took the example of nitrite in vegetables and tea consumption.The consumption of vegetables and tea,the concentration of nitrate in vegetables and the concentration of lead in tea were the main factors to influence the risks and benefits of the reference scenario and alternative scenario.In addition,the food processing factor and the leaching rate of tea have effects on the evaluation results.The risk managements should take into account of the uncertainties in the risk-benefit assessment when making decisions.At the same time,to further strengthen the control of nitrate,nitrite in vegetables and harmful chemicals in tea(such as lead). |
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