RBA4SDS - 可持续饮食转变的风险益处评估
, Martina Pavlić1, Géraldine Boué2
1Croatian Agency for Agriculture and Food Osijek Croatia.
EFSA journal. European Food Safety Authority
|December 17, 2025
概括
可持续的饮食平衡环境影响和健康至关重要. 食品风险益处评估 (RBA) 方法评估饮食转变的营养,微生物和毒理影响,比如用昆虫或基于植物的选择取代肉类.
科学领域:
- 食品科学与技术 食品科学与技术
- 公共卫生 营养 公共卫生 营养
- 环境可持续性 环境可持续性
背景情况:
- 农业食品系统面临着生态转型,需要改变饮食以减少对环境的影响.
- 饮食变化影响营养含量和消费者接触微生物和化学危害.
- 评估健康影响对于开发安全,营养和可持续的食品替代品至关重要.
研究的目的:
- 培训一名研究员使用食品风险效益评估 (RBA) 分析饮食转型对健康的影响.
- 评估可持续饮食替代品的营养,微生物学和毒理学风险和益处.
- 将RBA方法应用于在克罗地亚,法国和希腊实践中的肉类替代案例研究.
主要方法:
- 利用食品风险益处评估 (RBA) 整合营养学,毒理学和微生物学.
- 定义和描述可持续的饮食替代品,包括基于昆虫和基于植物的选择.
- 采用多标准决策分析 (MCDA) 来对可持续食品选择进行排名.
主要成果:
- 确定了对饮食场景进行RBA的关键步骤和数据要求.
- 用昆虫和植物替代品 (豆,豆类) 代替肉的评估健康影响.
- 突出了数据缺口,并提出了推进可持续饮食的RBA方法的策略.
结论:
- RBA是评估可持续饮食转变对整体健康影响的宝贵工具.
- 该项目成功培训了一名RBA应用研究员,并确定了关键数据需求.
- 进一步开发RBA方法对于指导安全和可持续的食品选择至关重要.
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