Risk-Benefit

The Research for Risk-Benefit works with public health and examines both the beneficial and the adverse effects of foods and diets. The researchers use methods from toxicology, epidemiology and nutrition to assess how diet affects health over the long term.

They conduct dedicated risk–benefit assessments that consider the full spectrum of food-related factors, including microbiological and chemical hazards, the extent to which diets meet nutritional requirements, and potential long-term health effects. In addition, the group carries out classical risk assessments of specific hazards; disease-burden studies that quantify and rank the overall population health impact; and source-attribution studies that identify where diseases originate and thereby enable targeted interventions.

Approaches and methods 

• Holistic assessments: exposure and dose–response models; risk–benefit ranking; and disease burden for foods, nutrients and contaminants.
• Metric: Disability-Adjusted Life Years (DALY). 
• Diet and population health: assessment of dietary patterns, nutrient intakes and inequalities across population groups with a life-course perspective.
• Source attribution: identification and quantification of sources of foodborne diseases to target interventions.
• Evidence synthesis and modelling: systematic reviews, meta-analyses and mathematical/biostatistical models, including machine learning and bioinformatics.
• Human studies and biomarkers: observational studies (e.g. cohort studies) and population-based randomised controlled trials; use of established and novel biomarkers.
• Balancing sustainability–nutrition–safety: incorporation of environmental and economic parameters (e.g. processing impacts, genetic variation, cost-effectiveness) into health assessments.
• Co-creation and implementation: projects with decision-makers, municipalities, hospitals, schools and local communities; digital dissemination platforms for open and reproducible knowledge.

Collaborations and impact 

The group supports healthy, safe and sustainable dietary choices and contributes to regulatory advice, dietary guidance and targeted prevention strategies. It is collaborating centre for the World Health Organization (WHO), and preferred partner the European Food Safety Authority (EFSA) and national authorities within its fields. Close, long-term collaborations with end-users – such as national, international and supranational food authorities, hospitals, municipalities and schools – ensure that the research delivers substantial societal impact