The role of EFSA
EFSA has a strictly scientific advisory function, issuing non-binding advice to risk managers (the European Commission, the European Parliament and EU Member States).
The definition of public health policies, the integration of scientific advice into legal frameworks or the authorization of products or health claims are risk management tasks and therefore do not fall within the competence of EFSA.
This makes EFSA’s role different from that of most other regional or international bodies active in the field of nutrition, such as the World Health Organization or the US Food and Drug Administration, which are responsible at the same time risk assessment A specialized field of applied science that involves examining scientific data and studies to evaluate the risks associated with certain hazards. It has four stages: hazard identification, hazard characterization, exposure assessment and risk characterization. and risk management/policy setting.
The work of EFSA and its Panel on Nutrition, Novel Foods and Food Allergens (NDAs) is largely driven by the requirements of EU legislation or in response to specific requests from the European Commission. The main areas of activity are:
- Dietary reference values, including tolerable upper values admission The amount of a substance (e.g. a nutrient or chemical) ingested by a person or animal through food. vitamin and mineral levels. See more.
- The safety of novel foods (defined by EU legislation as “foods or ingredients which have not been consumed to a significant extent in the EU before 15 May 1997”) and nutrient An element or compound necessary for normal growth, development, and maintenance of health. Essential nutrients cannot be made by the body and must therefore be consumed from food. sources (e.g. sources of vitamins and minerals). See more.
- The safety of other substances intentionally added to foods (e.g. plants and plant extracts). See more.
- Scientific advice on foods for special groups, especially infants. See more.
- The scientific substantiation of health claims. See more.
- The potential of certain food ingredients to cause allergies or intolerance A reaction to a substance that is not caused by an immune response. Intolerances are more common than allergies but are less serious. reactions.
- Other generic questions related to human nutrition, such as caffeine safety.
