营养素和食物成分的风险-收益评估  

Risk-benefit assessment of nutrients and food components

作　　者：张立实[1] 李晓蒙 陈锦瑶[1] ZHANG Li-shi;LI Xiao-meng;CHEN Jin-yao(West China School of Public Health and West China Fourth Hospital,Sichuan University/Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province,Chengdu,Sichuan 610041,China)

机构地区：[1]四川大学华西公共卫生学院/四川省食品安全监测与风险评估重点实验室

出　　处：《现代预防医学》2020年第1期53-56,共4页Modern Preventive Medicine

摘　　要：风险-收益评估是对某种物质/行为的风险和收益进行综合评定的一种方法。当某物质/行为对人类健康既可能有益又可能有害时,就需要对其风险与收益同时进行定性/定量比较。本综述系统介绍风险-收益评估的概念、步骤与适用场景,以及营养素/食物(成分)的风险-收益评估的常用模型及其应用等,并进一步提出该研究领域的若干挑战与展望。Risk-benefit assessment is a comprehensive assessment for risk and benefit of a substance/behavior.When a substance/behavior may be both beneficial and adverse to human’s health,a qualitative/quantitative comparison of its risk and benefit is required.This review outlines the concept,steps and application scenarios of risk-benefit assessment,and summarizes the common models of risk-benefit assessment of nutrients/foods(components)and its application.Finally,some challenges and prospects of this research field are proposed.

关 键 词：风险-收益评估 营养素 食品安全 

分 类 号：R151.4[医药卫生—营养与食品卫生学]