Instituto Nacional de Saúde Dr. Ricardo Jorge
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 Risk Evaluation

 

Risk evaluation is the assessment of the effects recognized as such or potentially adverse health effects resulting from the exposure of human beings to food hazards.

 

This process includes 4 steps:

Hazard Identification,

Hazard characterisation,

Exposure assessment and

Risk characterisation.

In this context the DAN has developed studies on projects:

  • In the field of risk assessment the project Goodfish aims to carry out a benefit-risk analysis based on abundance and bioaccessibility of various nutrients and contaminants. DAN is responsible for the laboratory tests leading to the determination of selenium and arsenic chemical species that are basis for estimating the risk associated with fish consumptioon.
  • The Project SAP “Salt content in Portuguese Foods” aims to enhance health gains enabling the country with a set of innovative laboratory methodologies focused on change and innovation of the national health system. The study aims to assess the level of salt in key food by the Portuguese population accordingly the national health plan regarding the optimization of analytical and epidemiological methodologies most appropriate for reducing salt intake.
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