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Low-dose effects in chemical risk assessment

Some chemicals in food might have a harmful effect on our health and safety depending on our level of exposure to them. Scientists generally assume that such effects are proportional to the amount, or 'dose': the more you are exposed to them, the more likely the possibility of an effect. However, some studies have identified effects at very low doses but not necessarily at higher doses. An EFSA toxicologist highlights the key concepts underlining the 'low-dose hypothesis' and its potential relevance for the human hormone system. For more information: http://www.efsa.europa.eu/en/faqs/faq...