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Voedingsmiddelen : toxicologie --- Voeding; toxicologie --- Food --- Food toxicology --- Nutritional toxicology --- Toxicology --- Nutritionally induced diseases --- 615.9 --- Toxicologie

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Food --- Toxicology. --- Food toxicology --- Nutritional toxicology --- Toxicology --- Nutritionally induced diseases --- Forensic Toxicology --- toxicity --- Toxicology, Forensic

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This book contains contributions based on the proceedings of two symposia on food contamination held in London in April 1989 and May 1990, both of which were organised jointly by the Environment, Food Chemistry and Toxicology Groups of the Royal Society of Chemistry. The aim of these meetings was to assess the extraneous chemical contamination of food from two sources: firstly, food-chain contaminants - the presence of plant toxicants of fungal metabolites in food, or the contamination of food from environmental sources (airborne, aquatic and terrestrial); and secondly, food-production contami

Food contamination. --- Food --- Toxicology --- Nutritionally induced diseases --- Food toxicology --- Nutritional toxicology --- Contamination (Technology) --- Food adulteration and inspection --- Contaminated food --- Foods, Contaminated --- Toxicology. --- Contamination

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Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide. Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet.

Acrylamide --- Food --- Toxicology. --- Food toxicology --- Nutritional toxicology --- Toxicology --- Nutritionally induced diseases --- Acrylic amide --- Propenamide --- Propenoic acid amide --- Acrylates --- Amides --- Food science. --- Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Physical sciences --- Science --- Food technology --- Chemical engineering --- Food Technology. --- Food Sciences --- Technology, Food --- Food Science --- Science, Food --- Sciences, Food --- Nutritional Sciences

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Food Toxicology --- Food Toxicology. --- Nutritionary hygiene. Diet --- Toxicology --- Food --- Agrotechnology and Food Sciences. Toxicology --- Toxicology. --- Food toxicology --- Nutritional toxicology --- Nutritionally induced diseases --- FOOD HYPERSENSITIVITY --- FOOD POISONING --- ESTROGENS --- ESTROGEN ANTAGONISTS --- PLANTS, GENETICALLY MODIFIED --- GENETIC ENGINEERING --- TOXINS --- CHEMOPREVENTION --- PESTICIDES --- FOOD ADDITIVES --- FOOD ANALYSIS --- IMMUNOLOGY