New data continually indicate that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers. Research also shows that in America today, the leading causes of death are cancer and heart disease. Considering that diet plays a significant role in the development of both of these diseases, issues of food toxicology become particularly topical.

    Contents
    Food Allergies and Sensitivities, Steve L. Taylor, Susan L. Hefle, and Barbara J. Gauger
    Dietary Estrogens and Antiestrogens, William G. Helferich, Clinton D. Allred, and Young-Hwa Ju
    Nonnutrient Antitoxicants in Food, Suzanne Hendrich
    Safety of Genetically Engineered Foods, Nicki J. Engeseth
    Microbial Toxins in Foods: Algal, Fungal, and Bacterial, Douglas L. Park, Carlos E. Ayala, Sonia E. Guzman-Perez, Rebeca Lopez-Garcia, and Socrates Trujillo
    Natural Toxins and Chemopreventives in Plants, Roger A. Coulombe,Jr.,
    Pesticide Residues in the Food Supply, Carl K. Winter
    Food Additives, Tanya Louise Ditschun and Carl K. Winter
    Analysis of Chemical Toxicants and Contaminants in Food, James N. Seiber Index

    Biography

    William Helferich, Carl K. Winter

    “…a comprehensive look at contemporary food toxicology issues…”
    — Food Science and Technology Abstracts, Vol. 34 (3)