The Committee on Food and Chemical Safety promotes a science-based determination of the chemical safety of foods to support the advancement of public health.
How this committee operates:
The Food and Chemical Safety Committee focuses on many different issues related to the safety of the food supply. To deliver output and impact, the committee works in subgroups focused on specific areas of food and chemical safety. Explore the work of the Committees below.
Areas of Work
Food allergies affect a significant number of children and adults in the US and globally. Potential exposure to food allergens is currently communicated using ambiguous, unhelpful statements such as “may contain” or “packaged in a facility that also processes”. The committee supported the first study of its kind to model peanut allergen dose-responses based on US clinical tests and estimate thresholds of peanut protein that trigger an adverse reaction. The use of allergen response thresholds has the potential to significantly improve food labeling with measurable benefits to allergic individuals (read the project description here and the publication here).
The Committee was a co-sponsor of the National Academies of Sciences, Engineering, and Medicine (NASEM) report Finding a Path to Safety in Food Allergy.
COMMITTEE MEMBERS
Abbott Nutrition
ADM
Cargill, Incorporated
Campbell Soup
Conagra Brands
General Mills, Inc.
The Hershey Company
International Flavors & Fragrances, Inc.
Keurig Dr Pepper
Kraft Heinz Company
Mondelēz International
ACADEMIC ADVISOR
Norbert Kaminski, PhD, Michigan State University
GOVERNMENT LIAISONS
Suzanne Fitzpatrick, PhD, DABT
U.S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
Randolph Duverna, PhD
U.S. Department of Agriculture
Food Safety & Inspection Service Office of Public Health Service
Katie Weyrauch
U.S Department of Agriculture
Food Safety and Inspection Service
Louis D'Amico, PhD
U.S. Environmental Protection Agency Office of Research and Development
Projects Supported by the Committee:
Publications
Newest to Oldest
Development of a Framework for Risk Assessment of Potential Carcinogens
Food & Chemical Toxicology, 2023
Read more about Development of a Framework for Risk Assessment of Potential Carcinogens
Dietary Exposure to Cadmium from Six Common Foods in the United States
Food & Chemical Toxicology, 2023
This research aids the FDA Action Plan by estimating the American population’s Cadmium exposures in food, by age group and consumption patterns of certain high-risk foods; and by determining circumstances in which exposures exceed tolerable daily intakes.
Read more about Dietary Exposure to Cadmium from Six Common Foods in the United States
Trends in Food Allergy Research, Regulations and Patient Care
Nutrition Today, 2022
Recent research on food allergies is summarized as well as the regulatory context for allergens. Patient care options are outlined as well as helpful tips for nutritionists concerned about addressing and managing food allergies with their clients.
Read more about Trends in Food Allergy Research, Regulations and Patient Care
Review of Regulatory Reference Values and Background Levels for Heavy Metals in the Human Diet
Regulatory Toxicology and Pharmacology, 2022
The Institute for the Advancement of Food and Nutrition Sciences has updated a heavy metals screening tool for foods. The update includes re-evaluated toxicity values and dietary exposure estimates used to estimate potential risks.
Risk Assessment of Per- and Polyfluoroalkyl Substances (PFAS) in Food: Symposium Proceedings
Trends in Food Science & Technology, 2021
IAFNS organized a two-session symposium titled Identifying Science Gaps for Risk Assessment of Per- and Polyfluoroalkyl Substances (PFAS) in Food.
Events
2024
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