The Department unit is engaged in the study of exposure and health risks caused by specific situations of environmental contamination, such as air, soil, and water pollution.
The Unit also deals with food-related risks, both in terms of risk of developing chronic diseases in relation to the consumption of specific macronutrients, and risks associated with the presence of pollutants in food items.
THERMALLY INDUCED CONTAMINANTS IN VEGETABLE OILS AND FOOD ITEMS
The 3-monochloropropane-1,2-diol, 2-monochloropropane-1,2-diol, their fatty acid esters, and glycidyl fatty acid esters are food-born contaminants formed during the high-temperature processing of edible oils. The study aims to conduct a survey on the level of contamination of these compounds in edible oils and derivative food products and to estimate the exposure and the health risks for the Italian consumers.
HUMAN HEATLH RISK ASSMENT STUDIES
Starting from environmental monitoring data and the results of emission fallout models, this research area deals with assessing the health risk for the population living near landfills, incinerator plants or other types of potentially health-impacting facilities, both by assessing direct exposure to pollutants and by modelling the bioaccumulation of contaminants through the food chain.
STUDIES ON THE EVIDENCE OF EFFECTS ON CHRONIC DISEASES DUE TO THE INTAKE OF SPECIFIC MACRONUTRIENTS
This research area deals with the evaluation of the scientific evidence, by drafting narrative and systematic reviews, on the effects of the consumption of different types of fats and carbohydrates on risk of cardiovascular and metabolic diseases.
International Consensus on Cardiopulmonary Resuscitation.