Risk assessment of food with exposition levels below the LOAEL: challenges and potential solutions using CBD as an example Risikobewertung von Lebensmitteln mit Expositionswerten unterhalb des LOAEL: Herausforderungen und Lösungsansätze am Beispiel CBD

Merches K, Eckert E, Börnke F, Hintzsche H, Reimann H (2024)

Publication Type: Journal article

Publication year: 2024

Journal

Journal of Consumer Protection and Food Safety Springer Verlag (Germany)

Book Volume: 19

Pages Range: 323-326

Journal Issue: 3

DOI: 10.1007/s00003-024-01517-5

Abstract

Article 14 of Regulation (EC) No 178/2002 is stating that any food should be considered as injurious to health with regard to the probable health effects. Using cannabidiol (CBD) as an example, this article argues that in accordance with the principles of consumer health protection, exposition levels below the LOAEL (lowest observed adverse effect level) may also be regarded as injurious to health. In this context, we present a comparison of an approximative probabilistic risk assessment with a standard deterministic approach.

Involved external institutions

Bayerisches Landesamt für Gesundheit und Lebensmittelsicherheit (LGL) DE Germany (DE) Rheinische Friedrich-Wilhelms-Universität Bonn DE Germany (DE)

How to cite

APA:

Merches, K., Eckert, E., Börnke, F., Hintzsche, H., & Reimann, H. (2024). Risk assessment of food with exposition levels below the LOAEL: challenges and potential solutions using CBD as an example Risikobewertung von Lebensmitteln mit Expositionswerten unterhalb des LOAEL: Herausforderungen und Lösungsansätze am Beispiel CBD. Journal of Consumer Protection and Food Safety, 19(3), 323-326. https://doi.org/10.1007/s00003-024-01517-5

MLA:

Merches, Katja, et al. "Risk assessment of food with exposition levels below the LOAEL: challenges and potential solutions using CBD as an example Risikobewertung von Lebensmitteln mit Expositionswerten unterhalb des LOAEL: Herausforderungen und Lösungsansätze am Beispiel CBD." Journal of Consumer Protection and Food Safety 19.3 (2024): 323-326.

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