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Advancing Exposure Assessment for Food Contaminants Through Implementation of Probabilistic Modeling
The IAFNS Food and Chemical Safety Committee is pleased to announce it is accepting applications for the above project.
Risk assessments for foods, ingredients and additives have evolved over the past few decades to incorporate new techniques such as benchmark dose modeling. Additionally, risk assessment approaches have evolved to include thresholds of toxicological concern, and advancements in carcinogen risk assessment. While these advancements have enhanced the way in which health-based guidance values are derived, exposure assessments still tend to rely on deterministic approaches utilizing very conservative inputs. Deterministic assessments are easy to conduct and easy to interpret; however, as point estimates of exposure, they do not account for variability in the level and/or likelihood of occurrence of a chemical/contaminant or population differences in exposure inputs (e.g., food consumption amount and frequency). Probabilistic assessments can further refine deterministic assessments using distributions for various exposure inputs and, as such, better account for exposure variability and uncertainty.
Building from analysis of the current state of adoption of probabilistic exposure modeling by regulatory agencies to inform risk management decisions and regulation for food contaminants, this project will highlight the value of further integration of probabilistic exposure assessments into regulatory frameworks and discuss factors that hinder widespread adoption of probabilistic exposure models. Details and full instructions can be found in this RFP form.
Please submit proposals by 11:59 pm Eastern Time on April 10, 2021 to Neal Saab at firstname.lastname@example.org
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Scientific evidence points to a role for dietary live microbes in human health. There is an opportunity to evaluate the degree to which existing evidence supports development of a dietary recommendation for live microbes, as well as to identify gaps in the evidence toward such a recommendation. This project is envisioned as a long-term initiative […]
The Identification of Microbially-Derived Metabolites as Biomarkers: What Changes of Which Metabolites Matter for Health?
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Development of a Research Framework for Evidence-Based Assessment of Potential Carcinogens in Human Diets
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Impact of Dietary Sweetness Exposure on Future Dietary Intake: Reanalysis of Existing Intervention Trial Data
Several global health authorities recommend avoidance of sweetness in the diet from both sugar and low-calorie or non-nutritive sweeteners, due to concerns that intake of sweet taste drives a preference for more sweetness, with ultimate negative consequences for energy intake and weight. However, the scientific data available to understand the role of sweetness in the […]
Globally, dietary guidance recommends reducing added and total sugars in the diet to reduce caloric intake and chronic disease. Low-calorie sweeteners (LCS) present an option for reducing calories while providing sweetness in the diet, but questions remain regarding the effects of LCS on health, including its effects on glycemic response and diabetes. This project will […]
Standardizing Method and Development of Normal Values to Measure Human Small Intestinal and Colonic Permeability
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Rare sugars are monosaccharides or disaccharides that exist in small quantities in nature and have unique metabolic and physiological properties that help distinguish them from more commonly consumed sugars like fructose and glucose. Due to their unique properties, rare sugars offer potential health benefits as part of an overall healthy diet pattern, including slower intestinal […]
The wide range of methods used to describe the impact of food on short-term glycemic response makes it challenging to apply research results broadly, including but not limited to its use on food labels. The choice of approach should be informed by selecting a validated method that translates into a meaningful consumer and public health […]
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Effect of the Use of Potassium-Based Sodium Replacers on Sodium and Potassium Intakes of the US Population
Sodium intake in the US population exceeds recommendations, and efforts have long been underway to reduce the amount of sodium in foods. Salt in the form of NaCl is the largest source of sodium in processed foods. Given the particular roles NaCl plays in foods (functional, taste, food preservation), it is difficult to remove it […]
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