1st Edition
Reviews in Food and Nutrition Toxicity
Foot and mouth disease, CJD, GM, and fears about modern methods of food production have put food safety in the spotlight. In addition, the food industry is increasingly reliant upon technological innovation, requiring anyone connected with food safety to keep abreast of the key issues and advances.
Reviews in Food and Nutrition Toxicity, Volume 1 brings together dozens of reviews, providing a clear understanding of the most current issues involved in food and nutrition toxicity. This important new series distills a broad range of research on food safety and food technology into one annual volume. Contributors from the fields of medicine, public health, and environmental science discuss the toxicity of herbal beverages, the use of phytoestrogens in the prevention of hormonal cancers, allergens in food, dietary phosphorus as a nutritional toxin, and more. Each chapter focuses on a particular subject, presenting the latest scientific data and detailed information.
This timely compilation sheds light on the most important issues in food safety today. It is a valuable resource for anyone involved in the food industry or academics researching food science and food technology.
Arsenic in Vegetables, Iris Koch
Cyanogenic Compounds in Cassava and Exposure to Cyanide, Adeyinka Onabolu
Phytoestrogens in the Prevention and Prognosis of Female Hormonal Cancers, Elisa V. Bandera
Dietary Retinol as a Toxic Substance, R.J. Rosengren
Rhabdomyolysis and Dietary Supplements, Daren A. Scroggie
Allergens in Food, Syed Hasan Arshad
Dietary Phosphorous as a Nutritional Toxin: Importance of Age and Sex, Leonard Sax
Metals in Wine, Maurizio Aceto
Toxic Considerations Related to Ingestion of Carraeenan, Joanne K. Tobacman
Interpreting and Communicating Health and Risk Information on Chemicals in Breast Milk: DDT as a Case Study, Judy S. LaKind
Parenteral Nutrition as a Source of Toxicity, Roland N. Dickerson
Safety of Probiotic Bacteria, Seppo Salminen
Dietary Alcohol and Xenobiotics, Daniele Lucas
Dietary Factors Influencing Apoptosis in the Intestine, Patricia Heavey
Free Radicals as Toxic Agents: Nutritional Aspects, D. Mantle
Ethylene Oxide in the Food Supply: An Assessment of Health Risk, Jeff Fowles
Dietary Patulin and its Effects, Patrizia Restani
Pesticide Residues in Food, Yumi Akiyama
Biography
Victor R. Preedy is a reader in clinical biochemistry at the Department of Nutrition and Dietetics at King's College London. Ronald Watson is a professor of public health research at the Arizona Prevention Center, Tucson, Arizona.
"This clearly written book can inform us on toxicology…This is a fascinating book, which should be read by doctors, nutritionists and health policy makers. It is well referenced, and has a detailed index."
- Journal of Nutritional and Environmental Medicine
