Publications on risk-benefit assessments from the Research Group for Risk Benefit

Nauta M, Andersen R, Pilegaard K, Pires SM, Ravn-Haren G, Tetens I, Poulsen M (2018) Meeting the challenges in the development of risk-benefit assessment of foods. Trends in Food Science & Technology,76, 90-100.

Assunção R, Martins C, Viegas S, Viegas C, Jakobsen LS, Pires S & Alvito P (2018) Climate change and the health impact of aflatoxins exposure in Portugal – an overview. Food Additives & Contaminants: Part A, https://doi.org/10.1080/19440049.2018.1447691

Persson M, Fagt S, Pires SM, Poulsen M, Vieux F and Nauta M (2018) Use of mathematical optimization models to derive healthy and safe fish intake. Journal of Nutrition, 148, 2, 275–284.

Jakobsen LS, Granby K, Knudsen VK, Nauta M, Pires SM, Poulsen M (2016) Burden of disease of dietary exposure to acrylamide in Denmark. Food Chem Toxicol., 90:151-9.

Van der Fels-Klerx HJ, Van Asselt ED, Raley M, Poulsen M, Korsgaard H, Bredsdorff L, Nauta M, D'Agostino M, Coles D, Marvin HJP, Frewer LJ (2016) Critical review of methods for risk ranking of food related hazards, based on risks for human health. Critical Reviews in Food Science and Nutrition https://doi.org/10.1080/10408398.2016.1141165

Barlow SM, Boobis AR, Bridges J, Cockburn A, Dekant W, Hepburn P, Houben GF, König J, Nauta MJ,  Schuermans J, Bánáti D (2015) The role of hazard- and risk-based approaches in ensuring food safety, Trends in Food Science & Technology 46:176-188.

Jakobsen LS, Nauta M, Knudsen VK, Pires SM, Poulsen M (2015) Burden of disease of dietary exposure to acrylamide: How methodological choices affect the outcome. Toxicological Letters, 238(2):115-115.

Devleesschauwer B, Haagsma JA, Angulo FJ, Bellinger DC, Cole D, Döpfer D, Fazil A, Fèvre EM, Gibb HJ, Hald T, Kirk MD, Lake RJ, Maertens de Noordhout C, Mathers CD, McDonald SA, Pires SM,
Speybroeck N, Thomas MK, Torgerson PR, Wu F, Havelaar AH, Praet N (2015) Methodological Framework for World Health Organization Estimates of the Global Burden of Foodborne Disease. PLoS One Dec 3;10.

Kirk MD, Pires SM, Black RE, Caipo M, Crump JA, Devleesschauwer B, Döpfer D, Fazil A, Fischer-Walker CL, Hald T, Hall AJ, Keddy KH, Lake RJ, Lanata CF, Torgerson PR, Havelaar AH, Angulo FJ (2015) World Health Organization Estimates of the Global and Regional Disease Burden of 22Foodborne Bacterial, Protozoal, and Viral Diseases, 2010: A Data Synthesis. PLoS Med. Dec 3;12.

Mejborn H, Jakobsen LS, Thonning P, Jørgensen K, Christensen T, Nauta M, Poulsen M. Helhedssyn på nødder: en risk-benefit vurdering. Report, National Food Institute, Technical University of Denmark. 1. edition, april 2015: 69. ISBN: 87-93109-50-4.

Pires M. Burden of disease of food borne pathogens in Denmark. Technical Report. National Food Institute, Technical University of Denmark. 1. edition, November 2014. ISBN: 978-87-93109-31-5

Berjia FL, Poulsen M, Nauta M (2014) Burden of diseases estimates associated to different red meat cooking practices. Food and Chemical Toxicology, 66, 237-244.

Berjia FL, Hoekstra J, Verhagen H, Poulsen M, Andersen R and Nauta M (2014) Finding the optimum scenario in Risk-benefit assessment: An example on Vitamin D. European Journal of Nutritionand Food Safety 4(4): 558-576.

Berjia FL, Andersen R, Hoekstra J, Poulsen M and Nauta M (2012) Risk-benefit assessment of cold-smoked salmon: Microbial risk vs. nutritional benefit. European Journal of Food Research and Review 2(2): 49-68.

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https://www.food.dtu.dk/english/Topics/Risk-benefit/Publications-on-risk-benefit-assessments
5 DECEMBER 2019