Reduction of Risks

Do not produce a long list of recommendations without any indication of the relative contributions they will make to the reduction of risk or without any comparison of costs and benefits. Resources are not unhmited and the more we spend on reducing one hazard, the less there is left to spend on reducing others. 

Wade, D. E. (1987). Reduction of Risks by Reduction of Toxic Material Inventory. Proceedings of the International Symposium on Preventing Major Chemical Accidents, February 3-5, 1987, Washington, D. C., ed. J. L. Woodward, 2.1-2.8. New York American Institute of Chemical Engineers. 

Hazard identification Risk assessment of existing operations Reduction of risk... 

When silica levels increase, hydroxide alkalinity measurements become increasingly important to ensure maximum silica solubilization and the reduction of risk of silica deposition. This is especially so for coil boilers because, more than any other boiler type, the use of hydroxide is critical in keeping the waterside surface of the coiled tube clean and deposit free. 

Before the EPA proceeds on a regulatory action, registrants whose products exceed the 10 risk level from nitroso contamination, will be given the opport mity to lower potential exposure to applicators and other users of their pesticides. Reduction of exposure and, thus, reduction of risk can be accomplished by modification of the manufacturing process (see below), improved packaging technology, modification of application technique (e.g. closed systems), or deletion of high-exposure uses. 

Primary prevention The removal or reduction of risk factors before the development of disease. 

The effects of flavonoids derived from soybean, cocoa, wine, and green tea on the reduction of risk for chronic cardiovascular diseases have been studied the most. 

By definition, a nutraceutical (derived from the term nutritional pharmaceutical ) is a foodstuff (fortified food or dietary supplement) that is held to provide health or medical benefits in addition to its basic nutritional value [1], Nutraceuticals derived from botanicals deliver a concentrated form of presumed bioactive agents from plants that are not generally part of the food supply. The term nutraceutical has no regulatory definition. Similarly, functional foods, as defined by the International Life Sciences Institute (ILSI), are foods that by virtue of physiologically active food components, provide health benefits beyond basic nutrition [2], For the purposes of this review, these two terms will be differentiated by the form in which they are consumed. Nutraceuticals refers to dietary supplements most often found in pill or capsule form functional foods are ingested as part of a normal food pattern. Both are intended to provide beneficial effects beyond their nutritional value, and contribute to an improved state of health and/or reduction of risk of disease. 

Several studies have linked lutein to a lower risk for eye, skin and other health disorders, probably through its antioxidant activity. Lutein is apparently metabolized to zeaxanthin, an isomer, and several other compounds which protect the macula from ultraviolet radiation. The suggestion is that lutein may play a positive role in reducing macular degeneration. Other reports have linked lutein to a reduction of risk of cancer.13 Regardless, lutein is currently being promoted as an important dietary supplement. 

In actual fact a great deal has also been undertaken in this area in the past. Many of the hazardous substances mentioned above have now more or less disappeared from the market. Some were banned (e.g. DDT, CFCs, PCBs), their functions now being performed by less hazardous substances. Other hazardous substances have at least been considerably curtailed in their use with safety requirements being imposed (e.g. chlorinated solvents, highly toxic heavy metals). This has also led to the reduction of risks emanating from hazardous substances in many areas. 

New opporturrities for approaches aimed at the practical reduction of risks emanating from hazardous substances (beyond the scope of REACH) are two promising areas for further research and development. Specifically,... 

Reduction of risk of upper Gi bieeding (Zegerid oniy) - 40 mg initially, followed by 40 mg after 6 to 8 hours as a loading dose on the first day, then 40 mg once daily for up to 14 days. 

The goal of green chemistry is to reduce the hazards associated with products and processes that are essential not only to maintain the quality of life achieved by society through chemistry, but also to further advance the technical achievements of chemistry, and to do so in a sustainable manner. Reduction of risk is a beneficial result of green chemistry. Risk can be summarized in simple terms as the product of the hazard of a particular substance and the exposure to that substance ... 

Some of the risks have only become evaluable with much longer experience, for example those relating to the development of malignancies (covered in the monograph on estrogens). Data on these matters, too, seem reassuring any cancer-promoting effect in one direction is at least counterbalanced by the reduction of risk in another. 

H PFSace 3.5 yr 19,687 M Reduction of coronar/ heart disease comparing quintiles of vitamin E no reduction of risk of stroke (123)... 

IWHS+ 7 yr 34,486 F Reduction of risk of death for coronary heart disease, the activity was determined by vitamin E not taken as a supplement no activity was associated with vitamin A and C (147,198)... 

Foodomics, Functional Foods, and Nutraceuticals There is a clear trend in medicine and biosciences toward prevention of future diseases through adequate food intakes and the development of new functional foods and nutraceuticals. Although there is no officially accepted definition of functional foods, the definition proposed by Diplock et al. (73) is commonly used in the European Union and considers that a food is functional when it beneficially affects one or more target functions in the body beyond adequate nutrition in a way that is relevant to an improved state of health and well-being and/or reduction of risk of disease. Functional foods may include both natural (unmodified) foods and foods in which a component has been added, removed, or modified (including the bioavailability) by... 

The primary objective of mitigation systems is cost-effective reduction of risk. A recommended systematic risk-based approach for the selection... 

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