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Nanofoods

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LY.Zha et al. Chromium nanoparticle exhibits higher absorption efficiency than chromium picolinate and chromium chloride in Caco-2 cell monolayers. J Anim Physiol Anim Nutr (Berl). 2008 Apr;92(2):131–40.
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M.Siegrist et al. Perceived risks and perceived benefits of different nanotechnology foods and nanotechnology food packaging. Appetite. 2008 Sep;51(2):283–90.

Published online by Cambridge University Press:  11 September 2013

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In a nutshell

Nanoparticles used in agriculture, food processing and nutritional medicine have the potential to improve bioavailability of nutrients, food safety and, by allowing foods which preserve taste whilst having reduced fat, salt and sugar, public health.

However, there is a dearth of data on the potential health risks of nanoparticles, which suggests that a good deal of caution is needed before this technology is further introduced.

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Type
Brief Report
Information
Arbor Clinical Nutrition Updates , Volume 305 , March 2009, pp. 1 - 4
Copyright
Copyright © Cambridge University Press 2009

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