[News release] New knowledge strengthens risk assessment of chemical cocktails in food
Denmark’s largest research project on chemical cocktail effects infood, spearheaded by the National Food Institute, Technical University of Denmark, has just been completed. It has established that even small doses of chemicals can have significant negative effects if they are present together. A reliable method for calculating the effects of chemical cocktails has been developed in the project. The project has also shown a need for limiting the Danish population’s exposure to certain substances.
The fact that the traditional way of assessing potential harmful effects of chemicals only takes the individual chemicals into account has long been of concern. Especially since this approach does not take into account the effects that can occur in humans when the chemicals are present at the same time in a cocktail. A serious concern is that substances can amplify each other’s effects, so that their combined effect becomes greater than what can be predicted by looking at the individual chemicals.“Our research shows that indeed, little strokes fell great oaks also when it comes to chemical exposure. Going forward this insight has a profound impact on the way we should assess the risk posed by chemicals weare exposed to through the foods we eat.”
A recently completed, four-year research project on cocktail effects in foods, led by the National Food Institute, has established that when two or more chemicals appear together, they often have an additive effect. This means that cocktail effects can be predicted based on information from single chemicals, but also that small amounts of chemicals when present together can have significant negative effects.
”Our research shows that indeed, little strokes fell great oaks also when it comes to chemical exposure. Going forward this insight has a profound impact on the way we should assess the risk posed by chemicals we are exposed to through the foods we eat,” Professor Anne Marie Vinggaard from the National Food Institute says.
Danes’ exposure to chemicals via foods
In order to assess the risk posed by various chemicals, it is essential to know what the typical human exposure to a particular chemical is. The cocktail project has created an overview of the amount of pesticides and other contaminants that humans are exposed to via foods.
This work has shown that Danes’ intake of pesticides through foods is relatively limited. However, there is a need for reducing exposure to substances such as lead, cadmium, PCBs and dioxins.
The endocrine disrupting effects of chemicals have generally not been adequately studied. However, in cases where knowledge about the effects is available, the results show a need to reduce the intake of endocrine disrupting chemicals from current levels, such as phthalates and fluorinated chemicals.
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