Nutrivigilance a domain of excellence in food science Note I. Conceptual and applicative problems

Authors:
Zeno Gârban

Volume 26, Issue 2;
Pages: 47-54; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
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 reactions”. 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.
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