Reports on the speech given by Jorgen Schlundt of the World Health Organization during the British Crop Protection Council conference in Brighton, England in November 2002. Statement on pesticides and genetically modified crops...
Food insecurity, on the other hand, is the inability of a person to gain access to regular food supply that is rich in nutrients. Experts say food security exists only when a person can buy food when he needs it, and the food should have abundant supply, as well as abundant in nutrie...
The transition from linear production towards a circular agro-food system is an important step towards increasing Europe’s sustainability. This requires re-designing the food production systems, which inevitably comes with challenges as regards controll
At the same time, levels of FCCs that humans are exposed to reflect their use (or presence) in a food contact article and are associated with its concentration in food. To evaluate the risk of a given chemical to human health, information on its inherent toxicity (i.e., its hazard) ...
participants were asked to estimate the usual quantity of food consumed as either the number of specified units or the portion of food served on a plate. The FFQ survey form was given to participants during the baseline in-home visit. Once completed, they were mailed by participants in preadd...
Meat intake was estimated from a food frequency questionnaire administered at baseline. Cox proportional hazards regression models estimated hazard ratios (HRs) and 95% confidence intervals (CIs) within quintiles of meat intake. The covariates included in the models were age, education, marital status...
Biopreservation is defined as the use of microbes or microbially produced compounds to enhance the safety and shelf-life of food, which includes food fermentation. It is a promising and sustainable solution for alleviating microbial (fungal and bacterial) decay of foods and feeds. Food cultures, e...
For the (discrete) random variable T denoting lifespan (after first hibernation) the hazard is hence defined as, $$h(t|x)=P(T=t| T\ge t,x)$$ (1) where x are the covariates that modulate the age-specific risk of death h(t|x). Here, age t runs from t = 1 to the ...
The i.FCS for each person was calculated as the energy-weighted mean of the FCS of all unique foods and beverages consumed, based on up to two 24 hr recalls per person, with a potential range from 1 to 100. Boxes represent the multivariable-adjusted hazard ratio; and error bars, the...
The objective of the study was to investigate long-term food intake patterns and establish possible associations between the inferred dietary habits and levels of reported symptoms among people with multiple sclerosis (MS) in Denmark. Methods The present study was designed as a prospective cohort stud...