纳米技术在食品中的应用、风险与风险防范  

The application of nanotechnology in food,risks and risk prevention

作　　者：王国豫[1] 朱晓林[1] 

机构地区：[1]大连理工大学哲学系大连理工大学科技伦理与科技管理研究中心,辽宁大连116024

出　　处：《自然辩证法研究》2012年第7期19-24,共6页Studies in Dialectics of Nature

基　　金：国家重点基础研究发展计划(2011CB933401);国家社会科学基金项目(09BZX048);辽宁省社会科学基金(L08BZX009)阶段性成果

摘　　要：纳米技术在食品中具有广泛的应用前景。鉴于食品与人们的健康息息相关,纳米技术对人体健康及环境所构成的潜在风险,已经引起广泛的关注。文章分析了纳米技术在食品添加剂及食品包装中的应用,指出纳米技术应用在食品中的风险与纳米材料定义的不确定性、纳米食品标准的不确定性以及天然与人工纳米材料界限的模糊性等有很大的关系。文章认为,风险不等于危险,不是仅通过毒理学分析和技术表征能够描述和把握的。风险是一种文化建构,不仅是客观的,还与人们对风险的认知、理解、风险文化和风险决策相关。因此,探讨影响人们风险认知的因素、构建一个理性健康的风险文化是有效防范纳米技术在食品应用中的风险的关键。Nanotechnology application in food has a broad prospect, and the same time it has given rise to the concern about the potential risk to human health and the environment, mainly because of the food is closely related to human health. Nanotechnology application in food mainly in-cludes food additives and food package, and the risk is closely related to three aspects：the uncertainty definition of nanomaterial, the uncertainty standard of nanofood, and the fuzziness between natural and artificial nanomaterials. In this paper, the author indicates that risk is different from danger. Risk connected with perception, understanding, culture and decision-making. Therefore, to construct a reasonable and healthy risk culture is necessary.

关 键 词：纳米技术 纳米食品 风险 风险本质 

分 类 号：N031[自然科学总论—科学技术哲学]