low dose effect
Effect which occurs at low doses of a substance, i.e. below those doses traditionally used for toxicological studies
In food safety, a low dose effect refers to a situation where even very small amounts of a substance—like a chemical, contaminant, or additive—can have an effect on the body. Sometimes these effects are not predictable by looking only at high doses, because the substance may act differently at very low levels.
EFSA considers low dose effects when assessing the safety of chemicals and other substances in food. EFSA reviews scientific studies to study if small amounts could cause health effects, such as hormonal or immune changes. This helps EFSA set safe limits, like Tolerable Daily Intakes (TDIs) or Maximum Residue Levels (MRLs), ensuring that even very low exposures do not harm consumers. By accounting for low dose effects, EFSA provides more accurate and protective food safety advice.