Reviews in Food and Nutrition Toxicity, Volume 1

About this book

Suitable for the non-toxicologist, with appendices for those wanting more detail. This important new series distils a variety of research into food safety and food technology into one annual volume.

Contents

Toxicity of Herbal Beverages. Arsenic in Vegetables. Cyanogenic Compounds in Cassava and Exposure to Cyanide. Phytoestrogens in the Prevention and Prognosis of Female Hormonal Cancers. Dietary Retinol as a Toxic Substance. Rhabdomyolysis and Dietary Supplements. Allergens in Food. Dietary Phosphorous as a Nutritional Toxin: Importance of Age and Sex. Metals in Wine. Toxic Considerations Related to Ingestion of Carraeenan. Interpreting and Communicating Health and Risk Information on Chemicals in Breast Milk: DDT as a Case Study. Parenteral Nutrition as a Source of Toxicity. Safety of Probiotic Bacteria. Dietary Alcohol and Xenobiotics. Dietary Factors Influencing Apoptosis in the Intestine. Free Radicals as Toxic Agents: Nutritional Aspects. Ethylene Oxide in the Food Supply: An Assessment of Health Risk. Dietary Patulin and its Effects. Pesticide Residues in Food.

Customer Reviews

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.