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Avaliação de risco de novos alimentos
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A segurança alimentar é um objecto da Saúde Pública que existe e tem evoluído desde o aparecimento das primeiras civilizações, sob as mais diversas perspectivas. O seu objectivo principal, independentemente do contexto histórico ou cultural, é o de certificar que os alimentos e ingredientes alimentares são inócuos para a saúde. A metodologia actualmente utilizada para garantir a segurança de um alimento é denominada Avaliação do Risco, através da qual se procede à identificação e caracterização dos riscos associados ao consumo dos alimentos.
Com o aumento da prevalência das alergias alimentares a nível mundial, verificou-se também um aumento no ritmo do desenvolvimento dos alimentos hipoalergénicos, considerados novos alimentos com potencial alergénico diminuído. Sendo novos, os dados de segurança relativamente a estes alimentos são escaços, levantando a questão sobre qual a metodologia de identificação e caracterização dos perigos do seu consumo, é mais eficaz. Esta monografia, tendo como base o historial de consumo seguro, característica dos alimentos cuja segurança é definida pelo seu consumo noutros países, propõe-se a definir quais as adaptações necessárias à avaliação do risco tradicional, de modo a que esta possa ser aplicada aos novos alimentos e ingredientes alimentares.
Food Safety is a subject of Public Health that exists and has evolved since the first civilization, in the most diverse perspectives. Its aim, regardless of historical or cultural context, is to ensure that food and food ingredients are harmless for health. The methodology used to certify the safety of the food is the Risk Assessment, through which identification and characterization of the risks related with food consumption is made. The increasing prevalence of food allergies in the world led to the increase of the development of hypoallergenic foods, considered novel foods with reduced allergenicity. Being novel, the safety data of these foods is quite scarce; raising the question about which of the identification and characterization of consumption hazards is the most effective. This monograph, based on the history of safe use, characteristic of foods whose safety is defined by its consumption in other countries, purposes to define which are the necessary adjustments to the traditional risk assessment, so that it can be applied to novel foods and foods ingredients.
Food Safety is a subject of Public Health that exists and has evolved since the first civilization, in the most diverse perspectives. Its aim, regardless of historical or cultural context, is to ensure that food and food ingredients are harmless for health. The methodology used to certify the safety of the food is the Risk Assessment, through which identification and characterization of the risks related with food consumption is made. The increasing prevalence of food allergies in the world led to the increase of the development of hypoallergenic foods, considered novel foods with reduced allergenicity. Being novel, the safety data of these foods is quite scarce; raising the question about which of the identification and characterization of consumption hazards is the most effective. This monograph, based on the history of safe use, characteristic of foods whose safety is defined by its consumption in other countries, purposes to define which are the necessary adjustments to the traditional risk assessment, so that it can be applied to novel foods and foods ingredients.
Descrição
Trabalho Final de Mestrado Integrado, Ciências Farmacêuticas, Universidade de Lisboa, Faculdade de Farmácia, 2014
Palavras-chave
Segurança alimentar Avaliação do risco Novos alimentos Alergias alimentares Alimentos hipoalergénicos Mestrado Integrado - 2014