Public Health Risk-benefit Assessment Associated with Food Consumption–A Review

References (122)

1. 1 Health benefits and potential risks related to consumption of fish or fish oil [DOI]
2. 2 Meat as a Component of a Healthy Diet – Are There any Risks or Benefits if Meat is Avoided in the Diet? [DOI]
3. 3 Health benefits and possible risks of broccoli – An overview [DOI]
4. 4 A Quantitative Risk–Benefit Analysis of Changes in Population Fish Consumption [DOI]
5. 5 Mediterranean Diet and Cardiovascular Risk Factors: A Systematic Review [DOI]
6. 6 Quantitative Approach for Incorporating Methylmercury Risks and Omega-3 Fatty Acid Benefits in Developing Species-Specific Fish Consumption Advice [DOI]
7. 7 Risk‐Benefit Analysis of Seafood Consumption: A Review [DOI]
8. 8 Quantitative Analysis of the Benefits and Risks of Consuming Farmed and Wild Salmon [DOI]
9. 9 A Quantitative Analysis of Fish Consumption and Stroke Risk [DOI]
10. 10 Balancing the Risks and Benefits of Drinking Water Disinfection: Disability Adjusted Life-Years on the Scale [DOI]
11. 11 State of the art in benefit–risk analysis: Consumer perception [DOI]
12. 12 Good Fish/Bad Fish: A Composite Benefit–Risk by Dose Curve [DOI]
13. 13 Consumption of Freshwater Fish in Kahnawake: Risks and Benefits [DOI]
14. 14 Estimation of cancer risks and benefits associated with a potential increased consumption of fruits and vegetables [DOI]
15. 15 Alcohol consumption in the new millennium – weighing up the risks and benefits for our health [DOI]
16. 16 Fish, contaminants and human health: Quantifying and weighing benefits and risks [DOI]
17. 17 Benefits and risks associated with genetically modified food products.
18. 18 A risk–benefit analysis approach to seafood intake to determine optimal consumption [DOI]
19. 19 From fish chemical characterisation to the benefit-risk assessment – Part A [DOI]
20. 20 State of the art in benefit–risk analysis: Food microbiology [DOI]
21. 21 Risk and benefits from consuming salmon and trout: A Canadian perspective [DOI]
22. 22 A Risk‐Benefit Analysis of French High Fish Consumption: A QALY Approach [DOI]
23. 23 Impact of substituting added sugar in carbonated soft drinks by intense sweeteners in young adults in the Netherlands: example of a benefit–risk approach [DOI]
24. 24 Critical appraisal of the assessment of benefits and risks for foods, ‘BRAFO Consensus Working Group’ [DOI]
25. 25 Benefits and Risks of Breastfeeding [DOI]
26. 26 Risk–benefit assessment of cooked seafood: Black scabbard fish (Aphanopus carbo) and edible crab (Cancer pagurus) as case studies [DOI]
27. 27 Application of the BRAFO tiered approach for benefit–risk assessment to case studies on dietary interventions [DOI]
28. 28 A Tiered Approach for Risk-Benefit Assessment of Foods [DOI]
29. 29 To sip or not to sip: the potential health risks and benefits of coffee drinking [DOI]
30. 30 Evaluation of hazards and benefits associated with the consumption of six fish species from the Portuguese coast [DOI]
31. 31 Seafood consumption health concerns: The assessment of methylmercury, selenium, and eicosapentaenoic+docosahexaenoic fatty acids intake [DOI]
32. 32 Balancing health benefits and chemical risks associated to dietary habits: RIBEFOOD, a new Internet resource [DOI]
33. 33 Balancing the risks and the benefits of local fish consumption in Bermuda [DOI]
34. 34 State of the art in benefit–risk analysis: Medicines [DOI]
35. 35 Quantitative risk–benefit analysis of fish consumption for women of child-bearing age in Hong Kong [DOI]
36. 36 Benefit–risk assessment of plant sterols in margarine: A QALIBRA case study [DOI]
37. 37 Integration of Risk and Benefit Analysis—The Window of Benefit as a New Tool? [DOI]
38. 38 Risk-benefit analysis of foods : methods and approaches : 13-14 July 2006 - Parma, Italy
39. 39 Health aspects of caffeine: benefits and risks [DOI]
40. 40 Ist Kaffeetrinken gesund? [DOI]
41. 41 THE PUBLIC HEALTH RISK-TO-BENEFIT RATIO OF VEGETARIAN DIETS: CHANGING PARADIGMS [DOI]
42. 42 To Irradiate or Not to Irradiate: What Are the Risk‐Benefit Arguments in Relation to Food Safety? [DOI]
43. 43 Aspects of Risk-Benefit Assessment of Food Consumption [DOI]
44. 44 Allaitement maternel ou pas ? Balance bénéfices/risques [DOI]
45. 45 Potential Risks and Benefits of Food Irradiation: A Review of the Literature [DOI]
46. 46 Seafood choices: balancing benefits and risks [DOI]
47. 47 An Overview of Health Risks and Benefits of Alcohol Consumption [DOI]
48. 48 [Nutrition and health--potential health benefits and risks of vegetarianism and limited consumption of meat in the Netherlands].
49. 49 Corrigendum to “The essential balance: Risks and benefits in food safety and quality” [DOI]
50. 50 Fish Intake, Contaminants, and Human Health [DOI]
51. 51 Global Assessment of Organic Contaminants in Farmed Salmon [DOI]
52. 52 HALYs and QALYs and DALYs, Oh My: Similarities and Differences in Summary Measures of Population Health [DOI]
53. 53 Raw or heated cow milk consumption: Review of risks and benefits [DOI]
54. 54 Coffee consumption and human health - beneficial or detrimental? - Mechanisms for effects of coffee consumption on different risk factors for cardiovascular disease and type 2 diabetes mellitus [DOI]
55. 55 Five years of research on health risks and benefits of Maillard reaction products: An update [DOI]
56. 56 Contaminants in Human Milk: Weighing the Risks against the Benefits of Breastfeeding [DOI]
57. 57 A Quantitative Analysis of Fish Consumption and Coronary Heart Disease Mortality [DOI]
58. 58 Risks and benefits of dietary isoflavones for cancer [DOI]
59. 59 The impact of caffeine on mood, cognitive function, performance and hydration: a review of benefits and risks [DOI]
60. 60 Dietary Advice on Inuit Traditional Food Use Needs to Balance Benefits and Risks of Mercury, Selenium, and n3 Fatty Acids [DOI]
61. 61 Caffeine in tea Camellia sinensis — Content, absorption, benefits and risks of consumption [DOI]
62. 62 Nutritional epidemiology in the context of nitric oxide biology: A risk–benefit evaluation for dietary nitrite and nitrate [DOI]
63. 63 Alcohol consumption: Risks and benefits [DOI]
64. 64 Benefit-risk ratio of food fish intake as the source of essential fatty acids vs. heavy metals: A case study of Siberian grayling from the Yenisei River [DOI]
65. 65 State of the art in benefit–risk analysis: Food and nutrition [DOI]
66. 66 BRAFO tiered approach for benefit–risk assessment of foods [DOI]
67. 67 The Benefits and Risks of Consuming Brewed Tea: Beware of Toxic Element Contamination [DOI]
68. 68 Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach [DOI]
69. 69 Food of marine origin: Between benefits and potential risks. Part I. Canned fish on the Polish market [DOI]
70. 70 Integrated risk–benefit analyses: Method development with folic acid as example [DOI]
71. 71 Risk–benefit evaluation of fish from Chinese markets: Nutrients and contaminants in 24 fish species from five big cities and related assessment for human health [DOI]
72. 72 Nitrite and nitrate: cardiovascular risk–benefit and metabolic effect [DOI]
73. 73 A probabilistic model for simultaneous exposure to multiple compounds from food and its use for risk–benefit assessment [DOI]
74. 74 Fish consumption during child bearing age: A quantitative risk–benefit analysis on neurodevelopment [DOI]
75. 75 Non-nutritive sweeteners [DOI]
76. 76 State of the art in benefit–risk analysis: Introduction [DOI]
77. 77 State of the art in benefit–risk analysis: Environmental health [DOI]
78. 78 Risk–benefit analysis of micronutrients [DOI]
79. 79 Use of Quality‐Adjusted Life Year Weights with Dose‐Response Models for Public Health Decisions: A Case Study of the Risks and Benefits of Fish Consumption [DOI]
80. 80 Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods – A Case Study on Potatoes, Cereals and Coffee [DOI]
81. 81 Reducing added sugar intake in Norway by replacing sugar sweetened beverages with beverages containing intense sweeteners – A risk benefit assessment [DOI]
82. 82 A risk–benefit analysis of wild fish consumption for various species in Alaska reveals shortcomings in data and monitoring needs [DOI]
83. 83 Qalibra: A general model for food risk–benefit assessment that quantifies variability and uncertainty [DOI]
84. 84 Breast-feeding and formula feeding in healthy term infants and bone health at age 10 years [DOI]
85. 85 Intakes of omega-3 polyunsaturated fatty acids, polybrominated diphenyl ethers and polychlorinated biphenyls via consumption of fish from Taihu Lake, China: A risk–benefit assessment [DOI]
86. 86 Looking beyond borders: Integrating best practices in benefit–risk analysis into the field of Food and Nutrition [DOI]
87. 87 Effects of docosahexaenoic acid and methylmercury on child’s brain development due to consumption of fish by Finnish mother during pregnancy: A probabilistic modeling approach [DOI]
88. 88 Application of the BRAFO-tiered approach for benefit-risk assessment to case studies on natural foods [DOI]
89. 89 The paradox of overlapping micronutrient risks and benefits obligates risk/benefit analysis [DOI]
90. 90 Burden of diseases estimates associated to different red meat cooking practices [DOI]
91. 91 Risk-benefit analysis of fish consumption: Fatty acid and mercury composition of farmed southern bluefin tuna, Thunnus maccoyii [DOI]
92. 92 Balancing the Risks and Benefits of Moderate Drinking [DOI]
93. 93 State of the art in benefit–risk analysis: Economics and Marketing-Finance [DOI]
94. 94 Minimising the population risk of micronutrient deficiency and over-consumption: a new approach using selenium as an example [DOI]
95. 95 Tissue-specific distribution of fatty acids, polychlorinated biphenyls and polybrominated diphenyl ethers in fish from Taihu Lake, China, and the benefit-risk assessment of their co-ingestion [DOI]
96. 96 Breast-feeding in a polluted world: uncertain risks, clear benefits.
97. 97 Safety impact—the risk/benefits of functional foods [DOI]
98. 98 A method to estimate a person or group health risks and benefits from additive and multiplicative factors [DOI]
99. 99 Food Benefit-Risk Assessment with Bayesian Belief Networks and Multivariable Exposure-Response [DOI]
100. 100 Preferred reporting items for systematic reviews and meta-analyses: the PRISMA statement [DOI]
101. 101 Preferred reporting items for systematic reviews and meta-analyses: the PRISMA Statement.
102. 102 Preferred Reporting Items for Systematic Reviews and Meta-Analyses: The PRISMA Statement [DOI]
103. 103 Red meat consumption: An overview of the risks and benefits [DOI]
104. 104 Coffee and its Consumption: Benefits and Risks [DOI]
105. 105 A review on the beneficial aspects of food processing [DOI]
106. 106 Benefits and risks of fish consumption [DOI]
107. 107 Chocolate in Health and Nutrition [DOI]
108. 108 The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance [DOI]
109. 109 Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption [DOI]
110. 110 Benefits and risks of fish consumption [DOI]
111. 111 Methylmercury Risks and EPA + DHA Benefits Associated with Seafood Consumption in Europe [DOI]
112. 112 Exposure assessment of microbiological hazards in food
113. 113 Soy Phytoestrogens: Research on Benefits and Risks [DOI]
114. 114 What is a raw foods diet and are there any risks or benefits associated with it? [DOI]
115. 115 Risk and Benefit Assessment of Potential Neurodevelopmental Effect Resulting from Consumption of Marine Fish from a Coastal Archipelago in China [DOI]
116. 116 Application of the BRAFO tiered approach for benefit–risk assessment to case studies on heat processing contaminants [DOI]
117. 117 Risks and benefits of genetically modified foods [DOI]
118. 118 Unpasteurised milk: do the risks outweigh the benefits?
119. 119 Update on sweeteners: is there anything new about the benefits and risks?
120. 120 Integrated Benefit and Risk Analysis for Assessing Food Safety and Health Benefit; Results from QALIBRA and BENERIS Foreword
121. 121 Thermal Processing of Food [DOI]
122. 122 Benefit and risk assessment of breastmilk for infant health in Norway. Opinion of the Steering Committee of the Norwegian Scientific Committee for Food Safety

Cited by 93

Showing 47 of 93 known citations — external sources report more than can currently be individually listed.

Related research

• Covid-2019:“A Microbiological Monster” — shares topic coverage
• Molecular Characterization and Antibiogram of Staphylococcus and Pseudomonas Species Isolated from Patients Attending Rivers State Teaching Hospital, Nigeria — shares topic coverage
• Blood Stream Infections in Children with Malignancies: A Single Center Experience Risk Factors, Microbiological Isolates and Sensitivity Pattern — shares topic coverage
• Microbiological and Physico-chemical Analyses of Borehole Water Samples from Private Schools in Umuahia Metropolis, Abia State, Nigeria — shares topic coverage
• Acinetobacter: A War Zone in the Hospital — shares topic coverage