Risk–benefit health assessment of food – Food fortification and nitrate in vegetables

Food authorities should base their decisions on both risk assessment and benefit assessment in relation to foods, food constituents or nutrients when risk–benefit assessment can be carried out. Benefit assessment should mirror the well-established steps of risk assessment. However, methods for their comparison, weighing risks against benefits, have as yet to be developed. The general framework currently available in risk–benefit health assessment of food is described and illustrated with two examples: food fortification with vitamins and minerals, and the consumption of vegetables in relation to their nitrate content.