Benefit and risk assessment of breastmilk for infant health in Norway: Opinion of the Steering Committee of the Norwegian Scientific Committee for Food Safety

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http://hdl.handle.net/10037/14327
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Dato
2013-12-12
Type
Research report
Forskningsrapport

Forfatter
Meltzer, Helle Margrete; Brandtzæg, Per; Knutsen, Helle Katrine; Løland, Beate Fossum; Odland, Jon Øyvind; Skåre, Janneche Utne; Torheim, Liv Elin; Amlund, Heidi; Arukwe, Augustine; Bernhoft, Aksel; Brantsæter, Anne Lise; Dierkes, Jutta; Eggesbø, Merete Åse; Eriksen, Gunnar Sundstøl; Frølich, Wenche; Frøyland, Livar; Fæste, Christiane Kruse; Halvorsen, Ragnhild; Haugen, Margaretha; Hemre, Gro Ingunn; Iversen, Per Ole; Krogdahl, Åshild; Lassen, Jørgen Fredrik; Lindemann, Rolf; Lyche, Jan Ludvig; Mansoor, Mohammad Azam; Nerland, Audun Helge; Næss, Bjørn; Ruus, Anders; Skålhegg, Bjørn Steen; Steffensen, Inger-Lise; Sundheim, Leif; Sverdrup, Line Emilie; Thomsen, Cathrine; Østerås, Olav; Alexander, Jan
Sammendrag
Breastmilk covers all the nutritional needs of the infant the first months of life, with the exception of vitamin D. In addition, breastmilk has a number of protective properties. However, as humans are exposed to polluting chemicals through food, air, water and skin contact, breastmilk also contains contaminants. Taking the present-day levels of contaminants in Norwegian breastmilk and the long duration of breastfeeding (12 months) in Norway into account, the Norwegian Scientific Committee for Food Safety concludes that contaminants poses a low risk to Norwegian infants, and that the benefits of breastmilk to Norwegian infants clearly outweigh the risk presented by contaminants.
Beskrivelse
Forlag
Vitenskapskomiteen for mat og miljø
Serie
VKM Report; 2013:44
Sitering
Meltzer, H.M., Brandtzæg, P., Knutsen, H.K., Løland, B.F., Odland, J.Ø., Skåre, J.U., ... Alexander, J. (2013). Benefit and risk assessment of breastmilk for infant health in Norway. Opinion of the Steering Committee of the Norwegian Scientific Committee for Food Safety. Norwegian Scientific Committee for Food Safety (VKM). VKM Report (2013:44).
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