Welcome to CRIS
The Center for Research on Ingredient Safety at Michigan State University (CRIS) is one of the few organizations in the world willing to tacklethe hard questions about ingredient safety in our everyday products.
What’s the risk? Alcohol consumption
You’ve probably seen the headlines suggesting “go.msu.edu/cris-idea.
Citations and further reading.
World Health Organization. (2023, January 4). No level of alcohol consumption is safe for our health. WHO Regional Office for Europe.
Latest News
Exploring Gold-Standard Science
In prior posts, we’ve discussed at a high level how to analyze a research study and how decisions are made by understanding the weight of evidence.
In this post, we will look deeper to help identify key characteristics of a quality (i.e.,…
MAHA Report
The release of The MAHA Report–Make Our Children Healthy Again: Assessment has generated a tremendous amount of headlines, as well as considerable confusion. Since there are more than enough people and organizations opining on the report, we’ll spare you our thoughts.…
Weight of Evidence
If you’ve ever wondered how scientists decide whether an ingredient is safe to eat, use, or breathe in, especially when different studies say different things, you’re not alone. One term experts often use is “weight of evidence.” But what does that…
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Current Research
Preservative tBHQ
New research in part funded by CRIS, now live in Frontiers Immunology, discusses the preservative ingredient tBHQ. In this post, we look at tBHQ and its impact on immune systems.
Working Group: Identification and Validation of Cell-based Assays for Developmental Immunotoxicity Testing
Overview:
It is increasingly clear that the global rise in inflammatory diseases and immune-mediated disorders can be traced back to early development.
The International Working Group on Alternatives to in vivo Developmental Immunotoxicity (DIT) Testing is working to identify and validate new models…