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April 12th, 2011
Yes or No on Nanoparticles in Food?
Abstract:
You may have read that nanoparticles are used in literally hundreds of products on supermarket shelves. This new technology is reported to be prevalent in U.S. food applications, including nutritional additives, stronger flavorings and colorings, and antibacterial agents for food packaging and kitchenware. Meanwhile, the scientific community is raising serious concerns about the safety of nano-based technology.
Nanomaterials involve manipulating matter at the nanoscale (generally defined as 100 nanometers or less) to create new products. At such a small scale, the chemical and physical properties of these materials change to become much more chemically reactive than their normal-scale counterparts. Their size also makes them more likely to pass through biological membranes, circulate through the body, and enter cells. This combination of increased reactivity and bioavailability of nanoparticles, especially those used in food and agricultural products, pose novel risks to human health and the environment that have yet to be fully studied. These potential risks are also not adequately regulated by agency oversight or included in company disclosure policies.
Source:
triplepundit.com
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