Dutch scientists propose method to assess health impact of foodborne chemicals

Researchers at the Dutch National Institute for Public Health and Environment (RIVM) have proposed a new method for evaluating the health impacts of chemicals found in food. This approach utilizes techniques typically used to measure the disease burden caused by pathogens, suggesting that while feasible, the process is complex.  

The health risks associated with chemicals in food can be quantified as a burden of disease, represented in Disability-Adjusted Life Years (DALYs). This metric captures the loss of healthy life years due to diseases or premature deaths, enabling comparisons between the health impacts of different chemicals.  

Food can contain a variety of harmful chemicals, which can lead to effects ranging from mild discomfort to severe health issues. By comparing these effects, policymakers can make informed decisions aimed at minimizing public exposure to dangerous substances in food.  

In 2021, the World Health Organization (WHO) introduced a framework for calculating the disease burden from foodborne chemicals. However, the lack of detailed methodology and variations in how DALYs were calculated across studies have complicated comparisons. Different studies have employed various parameters and methods, making it difficult to determine whether observed differences in DALY estimates reflect genuine disparities in population health or are merely artifacts of the methodologies used.  

To address these challenges, RIVM has proposed a stepwise, bottom-up incidence-based approach for calculating the burden of disease due to chemicals in food. This method outlines each calculation step, incorporating possible options and challenges, and aligns with WHO recommendations. However, it requires thorough validation and sufficient data for accurate calculations.  

The RIVM identified 51 studies that estimated DALYs related to chemical exposure in food and drinking water, covering 21 distinct chemical groups. These harmful substances can be categorized into two main types: naturally occurring chemicals (such as allergens and mycotoxins) and synthetic chemicals (including food additives and pesticide residues). The latter can be further divided into those intentionally added and those resulting from human activities or contamination.  

Establishing a direct causal relationship between chemical exposure and disease onset is inherently complex, as health outcomes often arise from multiple factors and symptoms may develop long after exposure. Nonetheless, RIVM believes that quantifying the burden of disease from foodborne chemicals could greatly enhance food safety policies and help prioritize interventions aimed at reducing health risks.  

Looking ahead, RIVM recommends conducting a proof-of-concept study to calculate DALYs for various foodborne chemicals using the proposed methodology in the Netherlands. The study should focus on chemicals that are well-researched and for which there is ample data, ensuring that the links between exposure and health outcomes are well established.  

While this new method shows promise for providing valuable insights into the risks posed by foodborne chemicals, further investigation is necessary to determine its effectiveness as a tool for ranking these risks in a meaningful way.    

Source:  

Dutch National Institute for Public Health and Environment