Resumen

DE ARINO OTXOA, Amaia. Nanotechnology and food safety. Nutr. Hosp. [online]. 2018, vol.35, n.spe4, pp.146-149.  Epub 06-Jul-2020. ISSN 1699-5198.  https://dx.doi.org/10.20960/nh.2141.

Nanotechnology offers very interesting perspectives for the food industry. Due to the benefits offered by the physical and chemical properties of nanomaterials, the use of these materials is increasing in the food industry. There is concern about the safety of nanomaterials, especially because of the limited knowledge about the effects of these materials on human health.

A review of nanotechnology and its main applications in the food industry is carried out, including the different types of nanomaterials available, their toxicity, the risk assessments performed and the actual legal situation in Europe.

It is concluded that, in order to maintain a high level of food safety and protect the health of consumers and environment, the potential risks of these new materials need to be properly evaluated and managed. Though, the research should be directed to develop risk assessment of the application of nanomaterials in the food industry.

Palabras clave : Nanomaterials; Food risks; Nano network; Toxicity.

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