Do Food Nanomaterials Pose a Safety Concern? Issues for Safety Evaluation/Risk Assessment Presentation by Nga Tran Food Products Association’s Workshop on Nanomaterials September 18, 2006 Washington, DC Royal Society 2004 Nanoscience and Nanotechnologies Nanoscience
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The study of phenomena and manipulation of materials at atomic, molecular and macromolecular scales, where properties differ significantly from those at a larger scale
The design, characterization, production and application of structures, devices and systems by controlling shape and size at nanometer scale.
Over 200 manufacturer-identified “nano” consumer products are commercially available worldwide
“1-5 nanometers in diameter, made from a silica-mineral hydride complex -- on exposure to moisture it releases H- ions, and becomes an antioxidant dietary supplement”
BASF’s synthetic lycopene is formulated at the nanoscale
…more easily absorbed
…increases shelflife (on market)
Edible products with inorganic coatings
… coatings as barriers to prevent oxygen or moisture from reaching the product
…increasing shelf life.
…SiO2 and TiO2 are specifically mentioned
(microencapsulation, distribution of micro-particle sizes likely contained nano-size, approved use, Not novel?)
An antibacterial nanometer powder
…nanometer zirconium phosphate particles as carrier of an active antibacterial component
(Patent data collected by ETC: Qingtian New Material Research & Development Co. (China) Food Additive CN1409966A 2003-04-16)
RUDIMENTS OF A RISK ANALYSIS/PRIORITIZATION FRAMEWORK
Simple, complex, “smart”.
Aerosols, powders, suspensions, slurries
or aggregates of nanoparticles
Including slurries and solutions of nanomaterialsHow relevant is current safety assessment framework that is born out of particles and fibers to nanofoods?
The many shapes of ZnO - Courtney of Prof. Z.L. Wang, Georgia Tech
Compositional StructureAn experiment in the significance of structure on health impact
Nano-Materials & Devices
Gases & Vapors
Overview of influence diagram for assessing the safety of nanoparticles (Morgan, 2005)
Presence of nano-materials
Types of nano-foods
Human Health Risks
GI Uptake capacity
Food relevant nano particle-related characteristics