Food and Nutritional Toxicology

ISBN-10: 1587160714
ISBN-13: 9781587160714
Edition: 2004
Authors: Stanley T. Omaye
List price: $172.95 Buy it from $44.92
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Description: Food and Nutritional Toxicology is the field devoted to studying the complexity of the chemicals in food, particularly those that have the potential of producing adverse health effects. This book provides a broad overview of this complex field,  More...

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Book details

List price: $172.95
Copyright year: 2004
Publisher: CRC Press LLC
Publication date: 3/15/2004
Binding: Hardcover
Pages: 336
Size: 6.25" wide x 9.25" long x 0.75" tall
Weight: 1.342
Language: English

Food and Nutritional Toxicology is the field devoted to studying the complexity of the chemicals in food, particularly those that have the potential of producing adverse health effects. This book provides a broad overview of this complex field, including areas such as: the impact on human health of food containing environmental contaminants or natural toxicants; food additives; the migration of chemicals from packaging materials into foods, and the persistence of feed and food contaminants in food products. It also addresses the impact of contaminants on nutrient utilization, adverse effects of nutrient excesses, metabolism of food toxicants, and the relationship of the body's biologic defense mechanisms to such toxicants.

Fundamental Concepts
An Overview of Food and Nutritional Toxicology
Defining the Terms and Scope of Food and Nutritional Toxicology
Toxicants in Foods and Their Effects on Nutrition
Impact of Diet on the Effects of Toxicants
Study Questions and Exercises
Recommended Readings
General Principles of Toxicology
Phases of Toxicological Effects
Dose-Response Relationship
Study Questions and Exercises
Recommended Readings
Factors That Influence Toxicity
Diet and Biotransformation
Gender and Age
Species
Study Questions and Exercises
Recommended Readings
Food Safety Assessment Methods in the Laboratory: Toxicological Testing Methods
Analysis of Toxicants in Foods
Oral Ingestion Studies
Genetic Toxicity
Specialized Oral Ingestion Studies
Study Questions and Exercises
Recommended Readings
Food Safety Assessment: Compliance with Regulations
Good Laboratory Practices (GLPs)
Good Manufacturing Practices
Regulatory Agencies
U.S. Food Laws
Study Questions and Exercises
Recommended Readings
Risk
Risk-Benefit
Hazard Identification, Dose-Response, and Exposure Assessment
Risk Characterization
Study Questions and Exercises
Recommended Readings
Epidemiology in Food and Nutritional Toxicology
Descriptive Strategies
Analytical Strategies
Molecular Epidemiology
Foodborne Diseases and Epidemiology
Study Questions and Exercises
Recommended Readings
GI Tract Physiology and Biochemistry
Anatomy and Digestive Functions
Gut Absorption and Enterocyte Metabolism
Transport into the Circulation
Fluid Balance and Diarrhea
Study Questions and Exercises
Recommended Readings
Metabolism and Excretion of Toxicants
Metabolism of Toxicants
Excretion
Principles of Toxicokinetics
Study Questions and Exercises
Recommended Readings
Food Intolerance and Allergy
Allergy and Types of Hypersensitivity
Symptoms and Diagnosis
Treatment
Study Questions and Exercises
Recommended Readings
Toxicants Found in Foods
Bacterial Toxins
Intoxications
Infections
Study Questions and Exercises
Recommended Readings
Animal Toxins and Plant Toxicants
Marine Animals
Plants
Study Questions and Exercises
Recommended Readings
Fungal Mycotoxins
Ergot Alkaloids and Ergotism
Aflatoxin
Trichothecenes
Penicillia Mycotoxins
Other Mycotoxins
Study Questions and Exercises
Recommended Readings
Toxicity of Nutrients
Macronutrients
Micronutrients
Antinutrients
Study Questions and Exercises
Recommended Readings
Parasites, Viruses, and Prions
Protozoa
Worms
Viruses
Prions (Proteinaceous Infectious Particles)
Study Questions and Exercises
Recommended Readings
Food Contamination and Safety
Residues in Foods
Insecticides
Herbicides
Fungicides
Industrial and Environmental Contaminants
Study Questions and Exercises
Recommended Readings
Food Additives, Colors, and Flavors
Preservatives
Antioxidants
Sweeteners
Coloring Agents
Study Questions and Exercises
Recommended Readings
Food Irradiation
History of Food Irradiation
Types of Irradiation
Effectiveness of Irradiation
By-Products of Irradiation
Misconceptions
Regulations
Study Questions and Exercises
Recommended Readings
Polycyclic Aromatic Hydrocarbons and Other Processing Products
Benzo([alpha])pyrene and Polycyclic Aromatic Hydrocarbons
Hetrocyclic Amines
Nitrates, Nitrites, and Nitrosamines
Products of the Maillard Reaction
Study Questions and Exercises
Recommended Readings
Emerging Food Safety Issues in a Modern World
HACCP
Antibiotic Resistance
GMOs
Study Questions and Exercises
Recommended Readings
Index

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