| | 
Part, Chapter, Paragraph
1 I, 2. 1 | Globalisation of trade in food and animals has broadened
2 I, 2. 1 | control of zoonoses and food borne diseases much more
3 I, 2. 2 | ecosystems and trade in food, animals and other goods
4 I, 2. 8 | transported goods (e.g. food).~ ~
5 I, 2. 10. 1 | toxicogenomics) or the impact o food on human health (nutrigenomics).
6 I, 2. 10. 2 | and other fields such as food packaging, food supplements,
7 I, 2. 10. 2 | such as food packaging, food supplements, food and feed
8 I, 2. 10. 2 | packaging, food supplements, food and feed additives, animal
9 II, 5. 1. 1 | natural toxins present in food; some metals (arsenic, cadmium,
10 II, 5. 1. 1 | have emerged. Some, such as food, physical activity and mental
11 II, 5. 1. 1 | of the incident patients.~Food Allergy~In adults, main
12 II, 5. 1. 1 | impact in the development of food allerfy, even if definitive
13 II, 5. 1. 1 | associated with an increase of food allergy because of the incomplete
14 II, 5. 1. 1 | determine an higher incidence of food allergy, because of the
15 II, 5. 1. 1 | Overweight and obesity~Excessive food intake as compared to needs
16 II, 5. 2. 6 | European Action Plan for Food and Nutrition Policy 2007-
17 II, 5. 2. 6 | establishes health, nutrition, food safety and food security
18 II, 5. 2. 6 | nutrition, food safety and food security goals and provides
19 II, 5. 2. 6 | improving nutrition and food safety in early life, ensuring
20 II, 5. 2. 6 | healthy and sustainable food supply, providing comprehensive
21 II, 5. 2. 6 | strengthening nutrition and food safety in the health sector,
22 II, 5. 2. 7 | European Action Plan for Food and Nutrition Policy 2007-
23 II, 5. 3. 9 | 784-796.~ ~WCRF (2007): Food, Nutrition, Physical activity,
24 II, 5. 4. 1 | sanitation, and low cost food constitute a threatening
25 II, 5. 5. 2 | such as washing, preparing food and getting dressed as well
26 II, 5. 5. 2 | research. Some, such as food, physical activity and mental
27 II, 5. 5. 2 | commercial companies producing food products are emphasising
28 II, 5. 5. 3 | unhealthy relationship with food, abnormal weight loss, difficulties
29 II, 5. 5. 3 | avoidance of highly-caloric food, self-induced vomiting,
30 II, 5. 5. 3 | Union~EUFIC~The European Food Information Council~HBSC~
31 II, 5. 5. 3 | Parkinson’s disease: the role of food groups and specific foods.
32 II, 5. 7. 7 | Kanaya AM, Kushel MB (2007): Food insecurity is associated
33 II, 5. 9. FB | complaints, conjunctivitis, food and drug hypersensitivities.
34 II, 5. 9. FB | the human organism through food, airways and contact with
35 II, 5. 9. FB | Clustering of European food allergy research~- World
36 II, 5. 9. FB | allergic asthma, rhinitis and food allergies. This correlation
37 II, 5. 9. FB | developing IgE responses to food proteins early in life.~ ~
38 II, 5. 9. FB | maternal avoidance of potential food allergens (milk, eggs and
39 II, 5. 9. FB | may only be related to the food proteins that were avoided
40 II, 5. 9. 5 | of allergies, some with food allergens and some with
41 II, 5. 10 | 5.10. Food allergy and intolerance~ ~
42 II, 5. 10.Acr | Health Survey~EFSA~European Food safety Authority~EU~European
43 II, 5. 10.Acr | Authority~EU~European Union~FA~Food Allergy~FHS~Food Hypersensitivity~
44 II, 5. 10.Acr | Union~FA~Food Allergy~FHS~Food Hypersensitivity~ICD~International
45 II, 5. 10.Acr | Scientific Committee for Food~
46 II, 5. 10. 1 | Introduction~ ~Adverse reactions to food include immune mediated
47 II, 5. 10. 1 | immune mediated reactions (food allergy) involving either
48 II, 5. 10. 1 | immune-mediated responses (food intolerance) that are dependent
49 II, 5. 10. 1 | of adverse reactions to food.~(Adapted from EFSA, 2004
50 II, 5. 10. 1 | problems by eating a particular food, and about 12% declare to
51 II, 5. 10. 1 | time they consume a certain food. This prevalence of self-perceived
52 II, 5. 10. 1 | prevalence of self-perceived food hypersensitivity (FHS) is
53 II, 5. 10. 1 | of clinically confirmed food allergy (FA), which has
54 II, 5. 10. 1 | time frame in which the food is consumed, the sensitivity
55 II, 5. 10. 1 | are more than 80 common food items with allergenic potential (
56 II, 5. 10. 1 | avoiding the incriminated food. In the case of IgE-mediated
57 II, 5. 10. 1 | the case of IgE-mediated food allergy, where very small
58 II, 5. 10. 1 | could inadequately reduce food choice among allergic consumers
59 II, 5. 10. 2 | allergens in general, and on food allergens in particular,
60 II, 5. 10. 2 | Bioinformatics for Food Safety (BIFS)~htt tm~Central
61 II, 5. 10. 2 | network of over 30 clinicians, food scientists and plant biologists
62 II, 5. 10. 2 | studying the problems of food allergy, with funding from
63 II, 5. 10. 2 | allergenic potential of plant food proteins, their molecular
64 II, 5. 10. 2 | Commission (Communicating about Food Allergies – Information
65 II, 5. 10. 2 | information on allergenic food materials of both plant
66 II, 5. 10. 2 | information for more than 80 food allergens.~ ~
67 II, 5. 10. 2 | the question of labelling food ingredients to which some
68 II, 5. 10. 2 | Scientific Committee for Food (SCF) was asked to identify
69 II, 5. 10. 2 | asked to identify the foods, food components and food ingredients
70 II, 5. 10. 2 | foods, food components and food ingredients more frequently
71 II, 5. 10. 2 | 5.10.2.3. Prevalence of food hypersensitivity and food
72 II, 5. 10. 2 | food hypersensitivity and food allergy~ ~The first attempt
73 II, 5. 10. 2 | differentiate between FA and food intolerance) and/or sensitization
74 II, 5. 10. 2 | standard methodology (i.e food challenge studies and particularly
75 II, 5. 10. 2 | characterise and classify food allergic reactions across
76 II, 5. 10. 2 | no specific reference to food allergy, apart from dermatitis
77 II, 5. 10. 2 | dermatitis due to ingested food (Table 2).~ ~Table 5.10.
78 II, 5. 10. 2 | of allergic reactions to food in 11 countries of the European
79 II, 5. 10. 2 | Dermatitis due to ingested food~995.0~Anaphylactic shock~
80 II, 5. 10. 2 | Dermatitis due to ingested food~T78.0~Anaphylactic shock
81 II, 5. 10. 2 | Anaphylactic shock due to adverse food reaction~T78.1~Other adverse
82 II, 5. 10. 2 | reaction~T78.1~Other adverse food reactions, not elsewhere
83 II, 5. 10. 3 | analysis~ ~Prevalence of food hypersensitivity~ ~A community
84 II, 5. 10. 3 | most commonly identified food items considered responsible
85 II, 5. 10. 3 | in allergic reactions to food - namely skin rash/urticaria,
86 II, 5. 10. 3 | 2001) - out of 87 different food items, include chocolate (
87 II, 5. 10. 3 | Figure 5.10.2. Reported food allergy/intolerance prevalence
88 II, 5. 10. 3 | Prevalence of IgE-mediated food allergy~ ~There is a wide
89 II, 5. 10. 3 | perceive they are intolerant to food (see section 5.10.3.1.)
90 II, 5. 10. 3 | the number confirmed with food challenge (0.8-2.4%) (EU
91 II, 5. 10. 3 | IgE-mediated FA to individual food items in single European
92 II, 5. 10. 3 | IgE-mediated allergic reactions to food in Europe (Gupta et al 2003),
93 II, 5. 10. 3 | Prevalence of non IgE-mediated food allergy~Celiac disease (
94 II, 5. 10. 3 | diffused non IgE-mediated food allergy worldwide (Figure
95 II, 5. 10. 4 | true allergic reactions to food are often under-diagnosed
96 II, 5. 10. 4 | self-perceived hypersensitivity to food and over-diagnosis of FA
97 II, 5. 10. 4 | avoidance of the incriminated food. Patients and their families
98 II, 5. 10. 4 | families tend to restrict food choices, limit social occasions
99 II, 5. 10. 4 | social occasions linked to food consumption and show high
100 II, 5. 10. 5 | the main way of managing food allergy and intolerance
101 II, 5. 10. 5 | exposure to the incriminated food, adequate food labelling
102 II, 5. 10. 5 | incriminated food, adequate food labelling is a major policy
103 II, 5. 10. 5 | consumers suffering from food allergies or who wish to
104 II, 5. 10. 5 | less than 25% of the final food product. In addition, Annex
105 II, 5. 10. 5 | 2003) specifies a list of food ingredients or substances
106 II, 5. 10. 5 | IgE-mediated and non IgE-mediated food allergy, or between food
107 II, 5. 10. 5 | food allergy, or between food allergy and food intolerance
108 II, 5. 10. 5 | between food allergy and food intolerance regarding the
109 II, 5. 10. 5 | Table 5.10.3. List of food ingredients/substances subject
110 II, 5. 10. 5 | opinions of the European Food safety Authority (EFSA)
111 II, 5. 10. 5 | to note that the lists of food ingredients or substances
112 II, 5. 10. 6 | minimum threshold doses for food allergens below which the
113 II, 5. 10. 6 | responsible for non IgE-mediated food allergies and intolerances.
114 II, 5. 10. 6 | methods of detection of food allergens in foods that
115 II, 5. 10. 6 | sensitivity and possibly overcome food matrix issues, would be
116 II, 5. 10. 6 | extraordinarily helpful to the food industry and policy makers
117 II, 5. 10. 6 | consumers is a must to increase food choice and the quality of
118 II, 5. 10. 6 | quality of social life of food allergic individuals (de
119 II, 5. 10. 6 | allergens, on the way that food processing may affect allergenicity
120 II, 5. 10. 6 | allergenicity of foods or food components, and on the allergenic
121 II, 5. 10. 7 | Vieths S (2007): IgE-Mediated food allergy diagnosis: Current
122 II, 5. 10. 7 | new perspectives. Mol Nutr Food Res 51, 135-147.~ ~Brusic
123 II, 5. 10. 7 | measuring the social impact of food allergy across Europe: a
124 II, 5. 10. 7 | Incorporating a gender dimension in food allergy research: a review.
125 II, 5. 10. 7 | 2005 establishing a list of food ingredients or substances
126 II, 5. 10. 7 | Council as regards certain food ingredients. Official Journal
127 II, 5. 10. 7 | 2007, pp. 11–14.~ ~European Food Safety Authority (EFSA) (
128 II, 5. 10. 7 | The occurrence of severe food allergies in the EU”. April
129 II, 5. 10. 7 | sequence databases. Mol Nutr Food Res. 50(7):633-637):~ ~Gupta
130 II, 5. 10. 7 | concise monograph series: food allergy. Brussels: International
131 II, 5. 10. 7 | Institute.~ ~International Food Authorities Network (INFOSAN) (
132 II, 5. 10. 7 | information note No. 3/2006- Food Allergies. World Health
133 II, 5. 10. 7 | Consequences of perceived food intolerance for welfare,
134 II, 5. 10. 7 | for welfare, lifestyle and food choice practices, in a community
135 II, 5. 10. 7 | severe allergic reactions to food - results after three years.
136 II, 5. 10. 7 | where are we going with food allergen labelling? Allergy
137 II, 5. 10. 7 | prevalence, cost and basis of food allergy across Europe. Allergy
138 II, 5. 10. 7 | 2007): The prevalence of food allergy: A meta-analysis.
139 II, 5. 10. 7 | adverse reactions to foods and food ingredients. Reports of
140 II, 5. 10. 7 | novel proteins. Mol Nutr Food Res 50:604-9. The InformAll
141 II, 5. 10. 7 | Evaluating the effect of food processing on the potential
142 II, 5. 10. 7 | international workshop report. Food Chem Toxicol. 2007 Jul;45(
143 II, 5. 10. 7 | EH et al (1998): Reported food intolerance and respiratory
144 II, 5. 10. 7 | prevalences of reported food allergies and intolerances (
145 II, 5. 10. 7 | 2002): Reported adverse food reactions overestimate true
146 II, 5. 10. 7 | reactions overestimate true food allergy in the community.
147 II, 5. 13 | associated with excessive food consumption and with the
148 II, 5. 13 | physiological needs) energy-dense food (i.e. food containing large
149 II, 5. 13 | energy-dense food (i.e. food containing large amounts
150 II, 5. 13 | cheaper than good quality food. The prevalence of overweight
151 II, 5. 13 | body weight derived from excessive food consumption and inadequate
152 II, 5. 13 | There is an abundance of food in Europe that, while energy-rich,
153 II, 5. 13 | often poor in nutrients. Food portion sizes are growing,
154 II, 5. 13 | Southern (Mediterranean) food cultures. Nevertheless,
155 II, 5. 13 | In spite of the excessive food consumptions occurring in
156 II, 5. 13 | diseases with excessive food intake and unbalanced nutrition.~
157 II, 6. 3. 1 | sectors (especially in the food and agricultural sectors)
158 II, 6. 3. 6 | 6.3.6. Food and waterborne infections~ ~
159 II, 6. 3. 6 | intensified farming, industrial food production, and a largely
160 II, 6. 3. 6 | a largely international food market have created new,
161 II, 6. 3. 6 | one contaminated part of food can affect a large number
162 II, 6. 3. 6 | of coordination between food, animal and environmental
163 II, 6. 3. 6 | also with veterinary and food safety authorities. At EU
164 II, 6. 3. 6 | infections, there are several food or waterborne infections
165 II, 6. 3. 6 | to identify weaknesses in food (and water) processing and
166 II, 6. 3. 6 | consumption of contaminated food (mainly chicken) or water.
167 II, 6. 3. 6 | consumption of contaminated food. After a peak in 1995, the
168 II, 6. 3. 6 | consumption of contaminated food and water. Preventive measures
169 II, 6. 3. 6 | include good personal and food hygiene.~ ~The overall incidence
170 II, 6. 3. 6 | indirectly via contaminated food or water. General hygiene
171 II, 6. 3. 6 | consumption of contaminated food (especially beef and raw
172 II, 6. 3. 6 | of the bacterium into the food chain. In addition, good
173 II, 6. 3. 6 | practices in meat processing and food handling are essential preventive
174 II, 6. 3. 6 | consumption of contaminated food is the principal route of
175 II, 6. 3. 6 | prevent the contamination of food products. Preventive measures
176 II, 6. 3. 6 | Clostridium botulinum. Eating food that contains the botulism
177 II, 6. 3. 6 | ingestion of contaminated food, though recently sexual
178 II, 6. 3. 6 | ingestion of contaminated food or water, and several large
179 II, 6. 3. 6 | of undercooked infected food. The number of reported
180 II, 6. 3. 6 | enter the human or animal food chains, and that blood or
181 II, 6. 3. 6 | vCJD through prions in the food chain has had profound political,
182 II, 6. 3. 7 | contact or ingestion of water, food, or soil contaminated by
183 II, 6. 4. 5 | products but also through:~ ~· food surveillance with the aim
184 II, 6. 4. 5 | programmes; e) reinforce the food monitoring system as regards
185 II, 6. 4. 5 | different purposes in feed and food; g) give particular attention
186 II, 9 | There is an abundance of food in Europe that, while energy-rich,
187 II, 9 | often poor in nutrients. Food portion sizes are growing,
188 II, 9 | status, dietary habits and food pattern, energy and nutrient
189 II, 9 | widely across Europe. The food pattern in southern countries
190 II, 9 | Volkert, 2005). Healthy food and eating habits should
191 II, 9. 1. 2 | fortification of a staple food, such as flour, following
192 II, 9. 1. 2 | recommended by the British Food Standards Agency. Research
193 II, 9. 1. 2 | additional argument for food fortification.~ ~Secondary
194 II, 9. 1. 2 | fortification of a staple food is the single most promising
195 II, 9. 1. 2 | Europe Fortify a Staple Food with Folic Acid?", The Lancet,
196 II, 9. 2. 2 | particular health outcome. Food and alcohol consumption
197 II, 9. 2. 2 | consumption are examples. Food preferences will vary geographically,
198 II, 9. 2. 2 | socioeconomic opportunity, and food availability. Distinct differences
199 II, 9. 2. 2 | Southern (Mediterranean) food cultures. Structural and
200 II, 9. 2. 7 | Commission (2006d): Health and Food, Special Eurobarometer Issue
201 II, 9. 3. 1 | There is an abundance of food in Europe that, while energy-rich,
202 II, 9. 3. 1 | often poor in nutrients. Food portion sizes are growing,
203 II, 9. 4. 4 | status, dietary habits and food pattern, energy and nutrient
204 II, 9. 4. 4 | widely across Europe. The food pattern in southern countries
205 II, 9. 4. 4 | Volkert, 2005). Healthy food and eating habits should
206 II, 9. 5. 3 | There is an abundance of food in Europe that, while energy-rich,
207 II, 9. 5. 3 | often poor in nutrients. Food portion sizes are growing,
208 II, 9. 5. 3 | southern (Mediterranean) food cultures. Nevertheless,
209 II, 9. 5. 3 | commonly women who provide food, health and care to their
210 II, 9. 5. 3 | an important influence on food choice, divided per sex
211 II, 9. 5. 3 | 1996 (%)~ ~Women’s personal food choices, however, may have
212 II, 9. 5. 3 | carried out by women are food preparation and cleaning
213 III, 10. 1 | exposures from multiple sources (food, air and water), the 'cocktail-effect'
214 III, 10. 1 | Ingestion of contaminated food and drinking water~Schools~
215 III, 10. 1 | Biological~Contact with non food consumer products~Urban,
216 III, 10. 1 | environment, ambient air and food; and biological factors,
217 III, 10. 1 | diseases~water, air and food contamination~climate change-related
218 III, 10. 1 | noise~inhalable particles~food, e.g. high cholesterol~stress~ ~
219 III, 10. 1 | dioxins~Diabetes, obesity~food, e.g. high fat~poor exercise~
220 III, 10. 1. 1 | Association between subgroups (food choices / nutrition and
221 III, 10. 1. 1 | physical activity influences food intake are complex (Titchenal,
222 III, 10. 1. 1 | play an important role in food intake regulation (Blundell
223 III, 10. 1. 1 | that behavioural acts of food intake depend partly on
224 III, 10. 1. 1 | explained by the fact that the food intake response to exercise
225 III, 10. 1. 1 | cognitions, susceptibility to food advertising and reasons
226 III, 10. 1. 1 | the interaction between food intake and physical activity
227 III, 10. 1. 1 | field (Titchenal, 1988).~ ~Food intake is not only influenced
228 III, 10. 1. 3 | between physical activity and food intake. Proc Nutr Soc 57:
229 III, 10. 1. 3 | of physical activity on food intake. Clinical Nutrition
230 III, 10. 1. 3 | product placement, and food labelling. J Public Health
231 III, 10. 1. 3 | CA (1988): Exercise and food intake. What is the relationship?
232 III, 10. 2. 1 | Alcohol and Other Drugs~FAO~Food and Agriculture Organization~
233 III, 10. 2. 1 | Agriculture Organization~FAOSTAT~Food and Agriculture Organization
234 III, 10. 2. 1 | Children (HBSC; WHO-EURO)~ ~Food and Agriculture Organization~ ~·
235 III, 10. 2. 1 | Frequency of daily intake of food and drink~ ~· Proportion
236 III, 10. 2. 1 | Wave 64.3: Health and Food (TNS Opinion and Social,
237 III, 10. 2. 1 | stakeholders influencing food choices (WHO, 2006a; WHO,
238 III, 10. 2. 1 | Environmental influences on food choice, physical activity
239 III, 10. 2. 1 | Wave 64.3: Health and Food. Requested by Health and
240 III, 10. 2. 1 | 10.2.1.7. Excessive food intake and imbalanced diet~ ~ ~
241 III, 10. 2. 1 | Scientific Committee on Food~UNECE~United Nations Economic
242 III, 10. 2. 1 | associated with excessive food consumption and with the
243 III, 10. 2. 1 | physiological needs) energy-dense food (i.e. food containing large
244 III, 10. 2. 1 | energy-dense food (i.e. food containing large amounts
245 III, 10. 2. 1 | cheaper than good quality food. The prevalence of overweight
246 III, 10. 2. 1 | derived from excessive food consumption and inadequate
247 III, 10. 2. 1 | In spite of the excessive food consumptions occurring in
248 III, 10. 2. 1 | listed under references.~ ~b) Food consumption and dietary
249 III, 10. 2. 1 | dietary intake data and food composition tables are comparable.~
250 III, 10. 2. 1 | regard to the collection of food consumption data at individual
251 III, 10. 2. 1 | 20,000 people. However, food consumption data obtained
252 III, 10. 2. 1 | to the national surveys, food consumption data are also
253 III, 10. 2. 1 | specific issues, like:~ ~· A food survey in a sample of Italian
254 III, 10. 2. 1 | overcome this, the European Food Safety Authority (EFSA)
255 III, 10. 2. 1 | developing a concise European food consumption database with
256 III, 10. 2. 1 | consumption database with 15 broad food categories and 21 subcategories.
257 III, 10. 2. 1 | established a European Network of Food Consumption Database Managers.
258 III, 10. 2. 1 | recent and relevant national food consumption data to EFSA.
259 III, 10. 2. 1 | database is planned to contain food consumption data only for
260 III, 10. 2. 1 | database with more specific food categories. The “concise
261 III, 10. 2. 1 | categories. The “concise food consumption database” is
262 III, 10. 2. 1 | information on the national food consumption surveys of each
263 III, 10. 2. 1 | EFSA European Network of Food Consumption Database Managers
264 III, 10. 2. 1 | information on national food consumption surveys of the
265 III, 10. 2. 1 | EFSA European Network of Food Consumption Database Managers.~ ~ ~
266 III, 10. 2. 1 | Belgium~Belgian National Food Consumption Survey~BNFCS2004~
267 III, 10. 2. 1 | Bulgaria~National Survey of Food Intake and Nutritional Status~ ~
268 III, 10. 2. 1 | Czech Republic~Individual food consumption study~SISP04~
269 III, 10. 2. 1 | Mensink G B M et.al. (2004) Food and nutrient intake in European
270 III, 10. 2. 1 | Ireland~North South Ireland Food Consumption Survey (NSIFCS)~
271 III, 10. 2. 1 | Cialfa E, D'Amicis A (2001): Food consumption patterns in
272 III, 10. 2. 1 | NORKOST~1997~2672~16-79~Food Frequency Questionnaire~ ~ ~
273 III, 10. 2. 1 | Questionnaire~ ~ ~Poland~Household Food Consumption and Anthropometric
274 III, 10. 2. 1 | Weisell R.C.: The Household Food Consumption and Anthropometric
275 III, 10. 2. 1 | Netherlands~Dutch National Food Consumption Survey~DNFCS~
276 III, 10. 2. 1 | General information at www.food.gov.uk~ ~ ~Supply Balance
277 III, 10. 2. 1 | EUROSTAT (2006) to estimate food availability to the consumer.
278 III, 10. 2. 1 | human consumption of main food items and the accessibility
279 III, 10. 2. 1 | and the accessibility of food to consumers.~ ~European
280 III, 10. 2. 1 | European Union DAFNE (DAta Food NEtworking) – is harmonising
281 III, 10. 2. 1 | creation of a pan-European food databank based on national
282 III, 10. 2. 1 | methodologies to utilise the food and related data derived
283 III, 10. 2. 1 | person per day of comparable food items or groups among DAFNE
284 III, 10. 2. 1 | developed a databank on food availability at the household
285 III, 10. 2. 1 | participated in the European Food Consumption Survey Method (
286 III, 10. 2. 1 | a method for monitoring food consumption in nationally
287 III, 10. 2. 1 | indicate how to make existing food consumption data comparable;
288 III, 10. 2. 1 | a method for monitoring food consumption in nationally
289 III, 10. 2. 1 | continued in the European Food Consumption Validation(EFCOVAL)
290 III, 10. 2. 1 | validation of a trans-European food consumption data acquisition
291 III, 10. 2. 1 | capable of measuring habitual food intake at the individual
292 III, 10. 2. 1 | to study the diversity of food habits in Europe. It includes
293 III, 10. 2. 1 | Scientific Committee on Food (SCF) of 200 µg is still
294 III, 10. 2. 1 | their own guidelines for food intake. In Scandinavian
295 III, 10. 2. 1 | with age (Gennari, 2001).~Food sources of vitamin D are
296 III, 10. 2. 1 | due to small contents in food or low bioavailability or
297 III, 10. 2. 1 | generally lower from plant food making vegetarians and especially
298 III, 10. 2. 1 | very low amounts of animal food products are at risk. This
299 III, 10. 2. 1 | its people with adequate food and the nutrients needed,
300 III, 10. 2. 1 | population.~ ~No individual food contains all nutrients in
301 III, 10. 2. 1 | bring about changes in the food supply (Gurr, 1998). Many
302 III, 10. 2. 1 | work and spend less time on food preparation. Increasingly,
303 III, 10. 2. 1 | preparation. Increasingly, food preparation and cooking
304 III, 10. 2. 1 | decreased with improvements in food transport and distribution.
305 III, 10. 2. 1 | distribution. Developments in food processing have helped manufacturers
306 III, 10. 2. 1 | The contribution of the food industry (both manufacturers
307 III, 10. 2. 1 | both manufacturers and food service operators) is crucial
308 III, 10. 2. 1 | with nutritional content.~ ~Food consumption and nutrient
309 III, 10. 2. 1 | consumption of the main food items is reported in table
310 III, 10. 2. 1 | apparent consumption of main food items in EU15, 2002 (1 000
311 III, 10. 2. 1 | consumption values per broad food categories (person/day)~
312 III, 10. 2. 1 | provide information on average food and nutrient intake and
313 III, 10. 2. 1 | consumption more closely.~ ~The food consumption data collected
314 III, 10. 2. 1 | nutrients as calculated from food consumption data and average
315 III, 10. 2. 1 | different nutrients in different food categories. As compared
316 III, 10. 2. 1 | major role in determining food choices and in shaping environments
317 III, 10. 2. 1 | and communities, such as food industry, transport, environment,
318 III, 10. 2. 1 | European Action Plan for Food and Nutrition Policy 2007-
319 III, 10. 2. 1 | integrated approach to nutrition, food safety and food security
320 III, 10. 2. 1 | nutrition, food safety and food security aimed at maximizing
321 III, 10. 2. 1 | hazards associated with food production and consumption,
322 III, 10. 2. 1 | benefits of existing and novel food products. The Action Plan
323 III, 10. 2. 1 | health burden related to food and nutrition, namely: diet-related
324 III, 10. 2. 1 | choices (cultural influences, food preferences) as well as
325 III, 10. 2. 1 | affordability and availability of food products, facilities for
326 III, 10. 2. 1 | activities has to be considered. Food advertising (particularly
327 III, 10. 2. 1 | in determining children food preference and food behaviour (
328 III, 10. 2. 1 | children food preference and food behaviour (UFC-Que Choisir’
329 III, 10. 2. 1 | to be integrated across food services, health education,
330 III, 10. 2. 1 | but important changes in food choices made by children,
331 III, 10. 2. 1 | of healthier options in food vending machines in schools (
332 III, 10. 2. 1 | macro-settings, such as food labelling, pricing and availability.
333 III, 10. 2. 1 | alcohol; pricing policies for food or its main ingredients
334 III, 10. 2. 1 | collection of nutrients.~· Food processing and preparation
335 III, 10. 2. 1 | nutritional value of foods.~· Food components may have biological
336 III, 10. 2. 1 | to collect information on food and health. Basically this
337 III, 10. 2. 1 | consumers suffering from food allergies or who wish to
338 III, 10. 2. 1 | less than 25% of the final food product. The amended Directive
339 III, 10. 2. 1 | health-related, made on a food label in the EU is clear,
340 III, 10. 2. 1 | choices when it comes to food and drinks. According to
341 III, 10. 2. 1 | is the classification of food according to their content
342 III, 10. 2. 1 | order to guide consumer food choice and to promote healthy
343 III, 10. 2. 1 | health authorities to develop food based dietary guidelines
344 III, 10. 2. 1 | communication tools e.g. food plate or food pyramid. It
345 III, 10. 2. 1 | tools e.g. food plate or food pyramid. It is increasingly
346 III, 10. 2. 1 | ingredients that might be used in food manufacturing, including (
347 III, 10. 2. 1 | other substances to foods.~ ~Food supplements are concentrated
348 III, 10. 2. 1 | rules for the labelling of food supplements and introduces
349 III, 10. 2. 1 | vitamins and minerals in food supplements. The aim is
350 III, 10. 2. 1 | nutritional purposes in food supplements. It has been
351 III, 10. 2. 1 | European Action Plan for Food and Nutrition Policy are
352 III, 10. 2. 1 | and school nutrition and food safety policies).~· Ensure
353 III, 10. 2. 1 | healthy and sustainable food supply (e.g. improve the
354 III, 10. 2. 1 | reformulation of mainstream food products in order to reduce
355 III, 10. 2. 1 | commercial provision of food products is aligned with
356 III, 10. 2. 1 | promote adequate labelling of food products).~· Take integrated
357 III, 10. 2. 1 | Strengthen nutrition and food safety in the health sector (
358 III, 10. 2. 1 | systems on nutritional status, food availability and consumption,
359 III, 10. 2. 1 | nutritional information including food labelling, advertising to
360 III, 10. 2. 1 | survey]. Uppsala, National Food Administration (in Swedish).~ ~
361 III, 10. 2. 1 | 360:473-482.~ ~European Food Sicurety Agency EFSA (2007):
362 III, 10. 2. 1 | Member States relating to food supplements (Text with EEA
363 III, 10. 2. 1 | Health, 1997; quoted from: Food and health in Europe: a
364 III, 10. 2. 1 | gospodarstwach domowych [Household food consumption and anthropometric
365 III, 10. 2. 1 | European Action Plan for Food and Nutrition Policy 2007-
366 III, 10. 2. 1 | Scientific Committee for Food (SCF): Report of the Scientific
367 III, 10. 2. 1 | Scientific Committee for Food. Nutrition and energy intakes
368 III, 10. 2. 1 | 2002): Summary - European food consumption survey method.
369 III, 10. 2. 1 | Belgium.~ ~EUROSTAT (2006): Food: From farm to fork statistics.
370 III, 10. 2. 4 | toxico-genomics) or the impact of food on human health (nutria-genomics).
371 III, 10. 2. 4 | regulatory areas such as food labelling, smoking, advertisement,
372 III, 10. 3. 2 | Rapid Alert Systems for Food and Feed products~REACH~
373 III, 10. 3. 2 | sanitation, contaminated food and infectious diseases,
374 III, 10. 3. 2 | stressors further ahead. Food chemical contaminants are
375 III, 10. 3. 2 | Rapid Alert Systems for Food and Feed products (RASFF)
376 III, 10. 3. 2 | the case of acrylamide in food (EU, 2002; or other concerns,
377 III, 10. 3. 2 | history of its detection in food. Brominated flame retardant
378 III, 10. 3. 2 | diseases~water, air and food contamination~climate change-related
379 III, 10. 3. 2 | noise~inhalable particles~food, e.g. high cholesterol~stress~ ~
380 III, 10. 3. 2 | dioxins~Diabetes, obesity~food, e.g. high fat~poor exercise~
381 III, 10. 3. 2 | bodies obtained through the food chain. A number of physiological
382 III, 10. 3. 2 | exposure route for humans is food (especially seafood); additional
383 III, 10. 3. 2 | Environment Programme (UNEP), Food and Agriculture Organisation (
384 III, 10. 3. 3 | of undercooked infected food. Trichinellosis is a zoonotic
385 III, 10. 3. 3 | enter the human or animal food chains, and that blood or
386 III, 10. 3. 4 | Likely~Increased risk of food and water shortages, malnutrition
387 III, 10. 3. 4 | released into floodwaters or food shortage. Consequently,
388 III, 10. 3. 4 | clean water, blankets and food and provide technical support
389 III, 10. 3. 4 | hazards in the flooded areas, food and public awareness. A
390 III, 10. 3. 4 | contamination of water supplies and food sources posed a potential
391 III, 10. 3. 4 | normally provided basic food for families was flooded
392 III, 10. 3. 4 | erosion and desertification. Food production may also be affected
393 III, 10. 4. 2 | 10.4.2. Ingestion and food contamination/naturally
394 III, 10. 4. 2 | occurring toxic substances (Food Safety)~ ~
395 III, 10. 4. 2 | Assessment~EFSA~European Food Safety Authority~EU-RAIN~
396 III, 10. 4. 2 | Information Network~FAO~Food and Agriculture Organization~
397 III, 10. 4. 2 | Organization~GFK~General Food Law~GHP~Good Hygiene Practice~
398 III, 10. 4. 2 | RASFF~Rapid Alert System for Food and Feed~SCNT~Somatic Cell
399 III, 10. 4. 2 | have seen the regulation of food safety within the European
400 III, 10. 4. 2 | BSE, the contamination of food with dioxins and the increasing
401 III, 10. 4. 2 | technologies (genetically modified food) and a heightened sensitivity
402 III, 10. 4. 2 | their regulatory systems on food safety, often characterised
403 III, 10. 4. 2 | In the aftermath of the food crises that characterised
404 III, 10. 4. 2 | which laid down the General Food Law (GFL) and established
405 III, 10. 4. 2 | established the European Food Safety Agency (EFSA). Using
406 III, 10. 4. 2 | approach to cover the entire food chain, the ultimate goal
407 III, 10. 4. 2 | GFL harmonises national food safety requirements and
408 III, 10. 4. 2 | ensures the free movement of food and feed products within
409 III, 10. 4. 2 | form the three pillars of food safety. EFSA’s evidence-based
410 III, 10. 4. 2 | dialogue with all actors in the food chain – and the effective
411 III, 10. 4. 2 | confidence in the European food supply. Indeed, this has
412 III, 10. 4. 2 | to a notable decrease of “food scares” in recent years.~ ~
413 III, 10. 4. 2 | in recent years.~ ~The food safety landscape is constantly
414 III, 10. 4. 2 | prevent future threats to the food supply. New technologies
415 III, 10. 4. 2 | implications for the safety of the food supply. In addition, the
416 III, 10. 4. 2 | the sustainability of our food production systems, the
417 III, 10. 4. 2 | addressed.~ ~White Paper and EU food law~ ~To restore and maintain
418 III, 10. 4. 2 | confidence in the European food supply, an innovative White
419 III, 10. 4. 2 | innovative White Paper on Food Safety was presented by
420 III, 10. 4. 2 | several weaknesses in European food legislation systems, including
421 III, 10. 4. 2 | scientific support to underpin food and feed law;~· poor overview
422 III, 10. 4. 2 | poor overview of the food chain as a result of not
423 III, 10. 4. 2 | system.~ ~The “white paper on food safety”, attempted to guarantee
424 III, 10. 4. 2 | guarantee a high level of food safety by improving quality
425 III, 10. 4. 2 | of checks throughout the food chain. It outlines a comprehensive
426 III, 10. 4. 2 | needed to make existing EU food legislation more coherent,
427 III, 10. 4. 2 | measures which have enabled food safety to be organized in
428 III, 10. 4. 2 | an independent European food authority;~· an improved
429 III, 10. 4. 2 | framework covering the entire food chain "from farm to table";~·
430 III, 10. 4. 2 | addressing various aspects of the food chain has been developed:
431 III, 10. 4. 2 | spongiform encephalopathies; c) food hygiene: assure consistency
432 III, 10. 4. 2 | requirements throughout the food production chain; d) food
433 III, 10. 4. 2 | food production chain; d) food safety: limits on contaminants
434 III, 10. 4. 2 | veterinary medicines in food; additives, flavourings,
435 III, 10. 4. 2 | consumer information as regards food: labelling of allergens,
436 III, 10. 4. 2 | labelling of allergens, food supplements.~ ~On 28th January
437 III, 10. 4. 2 | Principles and requirements of Food Law (hereinafter General
438 III, 10. 4. 2 | Law (hereinafter General Food Law Regulation or GFL) [
439 III, 10. 4. 2 | obligations covering all stages of food/feed production and distribution.~ ~
440 III, 10. 4. 2 | and distribution.~ ~The food law aims at ensuring a high
441 III, 10. 4. 2 | general principle for EU food safety policy.~ ~The GFL
442 III, 10. 4. 2 | ensure the free movement of food and feed in the EU. It recognises
443 III, 10. 4. 2 | achievements has been to define food, which has enabled clarity
444 III, 10. 4. 2 | enabled clarity in many other food law instruments.~ ~The Regulation
445 III, 10. 4. 2 | analysis in relation to food and feed and establishes
446 III, 10. 4. 2 | undertaken by the European Food Safety Authority (EFSA).~ ~
447 III, 10. 4. 2 | the nature of the measure, food law, and in particular measures
448 III, 10. 4. 2 | particular measures relating to food safety, must be underpinned
449 III, 10. 4. 2 | communication) provide the basis for food law as appropriate to the
450 III, 10. 4. 2 | depending on the part of the food supply chain where the problem
451 III, 10. 4. 2 | stages in the development of food law and establishes the
452 III, 10. 4. 2 | increase consumer confidence in food law. Transparency of legislation
453 III, 10. 4. 2 | ensuring compliance with food law, and in particular the
454 III, 10. 4. 2 | particular the safety of the food, rests with the food business.
455 III, 10. 4. 2 | the food, rests with the food business. It also formally
456 III, 10. 4. 2 | of the origin of feed and food ingredients and food sources
457 III, 10. 4. 2 | and food ingredients and food sources is of prime importance
458 III, 10. 4. 2 | traceability which cover all food and feed and all food and
459 III, 10. 4. 2 | all food and feed and all food and feed business operators,
460 III, 10. 4. 2 | the general principles of food law and the creation of
461 III, 10. 4. 2 | creation of the European Food Safety Authority, the GFL
462 III, 10. 4. 2 | procedures in matters of food safety. In particular, it
463 III, 10. 4. 2 | the Rapid Alert System for Food and Feed (RASFF);~· the
464 III, 10. 4. 2 | Standing Committee on the Food Chain and Animal Health).~ ~
465 III, 10. 4. 2 | regulatory framework on food safety was completed in
466 III, 10. 4. 2 | Regulations 852 and 853/2004 on food hygiene and a series of
467 III, 10. 4. 2 | to humans mainly through food (i.e. zoonoses) as a result
468 III, 10. 4. 2 | communication: the European Food Safety Authority (EFSA)~ ~
469 III, 10. 4. 2 | Regulation, the European Food Safety Authority (EFSA)
470 III, 10. 4. 2 | January 2002.~ ~The European Food Authority would base its
471 III, 10. 4. 2 | key point of reference for food safety within the EU and
472 III, 10. 4. 2 | react in a timely manner to food safety crises.~EFSA acts
473 III, 10. 4. 2 | communication in the areas of food and feed safety. In addition,
474 III, 10. 4. 2 | possible risks related to food safety, the responsibility
475 III, 10. 4. 2 | such as BSE, the safety of food additives such as aspartame,
476 III, 10. 4. 2 | as aspartame, allergenic food ingredients, GMOs, contaminants,
477 III, 10. 4. 2 | specific areas or Panels: (1) food additives and flavourings, (
478 III, 10. 4. 2 | materials in contact with food; (3) animal health and welfare; (
479 III, 10. 4. 2 | 5) contaminants in the food chain; (6) additives and
480 III, 10. 4. 2 | The Rapid Alert System for Food and Feed (htt m) is a system
481 III, 10. 4. 2 | of information concerning food and feed safety. Whenever
482 III, 10. 4. 2 | market or the recall of food or feed in order to protect
483 III, 10. 4. 2 | market or the eventual use of food or feed on account of a
484 III, 10. 4. 2 | batch, container or cargo of food or feed by a competent authority
485 III, 10. 4. 2 | information notifications, where a food or feed risk is identified
486 III, 10. 4. 2 | market, mostly concerning food and feed consignments that
487 III, 10. 4. 2 | agents potentially present in food (or feed), consumption levels
488 III, 10. 4. 2 | consumption levels of various food commodities in the EU are
489 III, 10. 4. 2 | aggregated and individual food level. This concerns food
490 III, 10. 4. 2 | food level. This concerns food consumption by the general
491 III, 10. 4. 2 | on pesticide residues in food and feed.~ ~Four CRLs have
492 III, 10. 4. 2 | cereals and feeding stuffs;~• food of animal origin and commodities
493 III, 10. 4. 2(27)| pesticide residues analysis in food and feed, Document No SANCO/
494 III, 10. 4. 2 | Reference Laboratories in food and feed for:~ ~• marine
495 III, 10. 4. 2 | mycotoxins;~• heavy metals in food and feed;~• dioxins and
496 III, 10. 4. 2 | medicines and contaminants in food of animal origin.~ ~In addition,
497 III, 10. 4. 2 | Community reference lab for food contact materials.~ ~There
498 III, 10. 4. 2 | check the compliance of food with the established pesticides
499 III, 10. 4. 2 | following micro-organisms in food or feed:~ ~• Salmonella;~•
500 III, 10. 4. 2 | RIVM Report, entitled “Our Food, Our Health”.~ ~
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