Research on the biofunctionality and safety of food

Evaluating the safety of food is one of the BfRshort forGerman Federal Institute for Risk Assessment's main tasks. In particular, novel foods and new food additives have to be assessed.

Modern molecular biological and cellular methods are at the centre of development and application in order to identify new biological endpoints for the assessment of potentially risky substances in food and to establish effect-related analysis.

Modern analytical methods for biofunctionality research include:

• Nutrigenomics
• Nutrition, health and genes are closely related. On the one hand, there is a connection between certain genetic predispositions and the occurrence of disease risks. On the other hand, the effect of genes is influenced differently by different foods.
• Proteomics
• The proteome encompasses all proteins in a cell and provides another approach for identifying targets for both substances with a protective effect and risk factors.

In its research, the BfRshort forGerman Federal Institute for Risk Assessment focuses on new food additives and their postulated beneficial properties. For example, the effects of fatty acids (conjugated linoleic acid isomers and branched fatty acids) on signalling pathways are being looked at. The aim is the early detection of possible toxic or protective effects as a basis for risk assessment.

• Development of a cell culture model for the evaluation of the influence of fatty acids on gene expression in colon cells
• Identification of new molecular proteomic biomarkers for the risk assessment of food ingredients in thermally stressed foods using the example of furan fatty acids
• Influence of plant sterol esters on the protein pattern in mononuclear blood cells of healthy women
• Safety aspects of new functional foods: Do conjugated linoleic acid isomers and their oxidation products have a possible teratogenic potential?
• Studies on the food contaminant benzo(a)pyrene