vulnerable group
Group of people needing specific consideration when assessing the nutritional needs or health effects of substances; for example, pregnant women, infants and people exposed to higher doses of substances through their environment
In food safety, a vulnerable group is a part of the population that is more likely to be affected by food-related hazards because of age, health, or other factors. This includes infants, young children, pregnant women, the elderly, or people with weakened immune systems.
EFSA considers these groups when assessing risks, setting safe intake levels for nutrients, contaminants, or additives, and giving advice on food safety and labeling. This ensures that protective measures are strong enough for those who are most at risk.