Nutrivigilance issues are currently addressing to distinct directions of theoretical and applied interest in food science. Basically, issues are targeted to: a) usual food products that may contain original nutrients and some chemical xenobiotics (their presence in such foods could be the consequence of deliberate inclusion – by additivation or accidental / illicit introduction - adulteration, pollutants); b) special processed foods (fortified foods – according to Regulation (EC) no. 1925/2006, food supplements according to Directive 2002/46/CE, novel foods - according to Regulation 2015/2283 /UE or foods for specific groups – Regulation (UE) no. 609/2013).
It should be noted that, in general, the idea of “vigilance†extends to food products, pharmaceuticals and cosmetics and - as a whole, aims to report undesired health effects with the evaluation of “adverse reactionsâ€.
This review presents general data on the concept of nutrivigilance and evolutionary aspects regarding the specifics of preventive measures. Also, in a broader framework, the specificity of the interdisciplinarity in nutrivigilance and the need to prevent harmful effects are discussed.
MENU
