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RIKILT carries out research into the pros and cons of bioactive substances in food. These substances are in principle naturally present in food. Due to their potential health benefits, increasing amounts of certain bioactive substances are found in our food. This process involves the enrichment of existing ingredients, but also the introduction of new primary products. It is unclear, however, whether more equals better, and, especially, where the turning point lies. Our current research concentrates on the development of concepts and tools for the assessment of risk due to increased exposure to substances that are already naturally present in food.
These concepts are substantially different from those relevant to, for example, artificially added substances. The issue with naturally present substances is chronic exposure, where the only pertinent variable is the level of exposure. The concepts are necessary for a precise assessment of maximum exposure levels. Correspondingly, new tools are also necessary in order to be able to measure the effects of chronic exposure. Finally, we also conduct mechanistic research into the potential risks of bioactive substances.
For more information, contact Robert van Gorcom.