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Projects / Programmes source: ARIS

SAFE USE OF HEMP IN FOOD INCLUDING FOOD SUPPLEMENTS

Research activity

Code Science Field Subfield
3.08.00  Medical sciences  Public health (occupational safety)   

Code Science Field
B680  Biomedical sciences  Public health, epidemiology 

Code Science Field
3.03  Medical and Health Sciences  Health sciences 
Keywords
Hemp, THC, CBD, risk assessment, nutrition, public health
Evaluation (rules)
source: COBISS
Researchers (10)
no. Code Name and surname Research area Role Period No. of publicationsNo. of publications
1.  31662  Lovro Arnuš  Control and care of the environment  Researcher  2016 - 2017  33 
2.  27975  PhD Urška Blaznik  Public health (occupational safety)  Researcher  2016 - 2017  202 
3.  35518  Mojca Fuart Gatnik  Public health (occupational safety)  Researcher  2016  134 
4.  34634  MSc Jerica Ivanoš  Chemistry  Researcher  2016 - 2017  22 
5.  18909  Bogdana Jeretin  Chemistry  Researcher  2016 - 2017  82 
6.  24333  PhD Boštjan Križanec  Chemistry  Researcher  2016 - 2017  83 
7.  22463  PhD Anita Kušar  Plant production  Researcher  2016 - 2017  108 
8.  24300  PhD Igor Pravst  Public health (occupational safety)  Researcher  2016 - 2017  317 
9.  38037  Ajda Švab  Public health (occupational safety)  Researcher  2016 - 2017 
10.  30503  PhD Veronika Učakar  Public health (occupational safety)  Head  2016 - 2017  339 
Organisations (3)
no. Code Research organisation City Registration number No. of publicationsNo. of publications
1.  3018  NUTRITION INSTITUTE  Ljubljana  3609081000  492 
2.  3333  National Institut of Public Health  Ljubljana  6462642  18,525 
3.  3334  National Laboratory of Health, Environment and Foodstaffs  Maribor  6489087  4,610 
Abstract
Research in the field of public health and food represent a long-term investment in the health of the population and support the integration of measures for the prevention of disease across populations. This research proposal is using the holistic approach to ensure the safe use of hemp in food, especially in food supplements. Food business operators are, only by amending the Regulation governing the conditions for authorization of cultivation of cannabis and poppies, allowed using species Cannabis sativa, where the content of tetrahydrocannabinol (THC) not exceeding 0.2% of the dry matter of the plants, for the production of conventional foods and food supplements. Foods containing or made entirely of various components of hemp may still contain trace amounts of THC, and more than  sixty other cannabinoids, some of them are also biologically active eg. cannabidiol (CBD), cannabinol (CBN). Their content in the final product can be substantially increased by the procedures of poor agricultural and manufacturing practices (contamination at harvest and storage) and the concentration steps or extraction. The proposed research project will achieve our research goals: - to describe the availability of hemp in conventional foods, food supplements and other products that are intended to be consumed, on the Slovenian market; - to use an appropriate analytical technique and method to determine the content of biologically active cannabinoids THC, CBD and CBN and other cannabinoids relevant in a representative sample of food products; - to develop the model to calculate exposure of the Slovenian population of biologically active cannabinoids through food; - to assess the risk to health due to the exposure of hemp in food in the Slovenian market for various population groups; - to prepare a synthesis of the most effective approaches for the safe use of industrial hemp in food, based on a systematic review of the evidence and the results of our project.   Work will be organized in following work packages: WP 1: The availability of food and other products containing hemp; WP 2: The levels of cannabinoids in food and other products of hemp; WP 3: Risk assessment of food and other products containing hemp; WP 4: Evidence base proposals for amendments to the relevant legislation.   We will use a unique national database and software tools - "CLAS" and "P3 Professional", which will monitor and determine the frequency, incidence and availability of conventional foods, food supplements and other products with hemp. Based on the review of available food products, we will prepare a sampling plan for at least 60 products with hemp, which are intended to be eaten. To analyze the content of cannabinoids: tetrahydrocannabinol (THC), cannabidiol (CBD) and cannabinol (CBN) and some other cannabinoids relevant to each product group, we will use already existing analytical methods based on liquid chromatography with tandem mass spectrometry (LC / MS / MS). The basic statistical analyzes will show the distribution of the content of biologically active cannabinoids from hemp in food and other products in the Slovenian market, which has not yet been done.   The risk assessment procedures will evaluate the safety of hemp in food of all population groups. We follow the European Food Safety Authority guidance for the safety assessment of botanicals. Based on the identified levels of THC, CBD, CBN and other cannabinoids of hemp we will produce an dietary exposure assessment. We will use deterministic approach with the the average or the highest detected levels of individual cannabinoids in the investigated food categories and average intake of these food categories. In the case of food supplements and other products, we will the recommended daily dosage. We will assess different scenarios of intake for the general population, adults, adolescents and children. The risk will be identified by comparing the calculated exposure scenarios to the reference (safe) doses.
Significance for science
The project will have a significant impact on the development of science and profession in the field of nutrition and public health. The proposed research project will achieve our research goals: - to describe the availability of hemp in conventional foods, food supplements and other products that are intended to be consumed, on the Slovenian market; - to use an appropriate analytical technique and method to determine the content of biologically active cannabinoids THC, CBD and CBN and other cannabinoids relevant in a representative sample of food products; - to develop the model to calculate exposure of the Slovenian population of biologically active cannabinoids through food; - to assess the risk to health due to the exposure of hemp in food in the Slovenian market for various population groups; - to prepare a synthesis of the most effective approaches for the safe use of industrial hemp in food, based on a systematic review of the evidence and the results of our project. The project results will be presented in peer-reviewed scientific or professional publications.
Significance for the country
The proposed project will have an impact on the economy, especially in agriculture and the food industry. Stakeholders in these two sectors want clear instructions, rules and restrictions on the cultivation and use of hemp in the food products. Hemp is identified as an important part of the development strategy in the field of designing innovative and functional food products. The project will provide the missing information on the presence of cannabinoids in the final food products, the proposed measures will be closely linked with the food business operators whose key objective is to provide maximum safety to the consumer. Results of the project will help the economy to the specialization and the development of new food products. Proposal for our project will greatly contribute to the integration of actions by different sectors on consumer protection and the prevention of disease, which is one of the centrepieces of the target research program in 2016. The applicant and partners have experience with continuous integration with economic stakeholders eg. the implementation of the Action Plan to reduce salt intake in the population of Slovenia.
Most important scientific results
Most important socioeconomically and culturally relevant results Final report
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