Identification of potential hazard of consumption of novel products to public health (systematic review)

Abstract

Introduction. Declining volumes of meat production are associated, among other things, with fight against global warming. This unavoidably stimulates the scientific community to look for alternative sources of protein. However, novel foods can pose a potential health threat for consumers. The aim was to search for data on a potential threat for human health posed by consuming the most widely spread novel foods. Materials and methods. To achieve that, we accomplished a systematic review of relevant information sources using PRISMA recommendations on how to perform a systemic review of research articles. Overall, we analyzed more than two thousand sources to identify their relevance to the aim of this study; ultimately 64 sources were selected for analysis. Results. Within this review, three groups of novel foods of animal origin were identified and considered. They were the most frequently mentioned in studies investigating potential health hazards for humans. We analyzed these potential hazards caused by consuming novel foods; it was established that attention should be paid to probable changes in biological values of protein in a novel food, undeclared or unintended chemicals in it, and hyper-reactivity of the human immune system. Besides, when insect or GM-animal proteins are used as food raw materials, a probability of pathogenic microorganisms in them should not be neglected. A distinctive feature of foods manufactured from GM-animals is estimation of a potential hazard associated with probable transfer of changed genes to the opportunistic gut microflora. Limitations. The study addressing potential health hazards posed by consumption of new foods considered only ‘new food products’ of animal origin. Conclusion. The systemic review of relevant information sources was aimed to identify potential health hazards posed by consumption of novel food of animal origin and allowed fulfilling hazard identification as the first stage in health risk assessment.