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This book provides a broad overview of the chemicals in food that have the potential to induce adverse health effects. Nutritional Toxicology is an interaction of nutrition, toxicology, biochemistry and food science, etc. Its main research scope involves the effects of nutrients on metabolisms of toxicants and their mechanisms, the interaction of the toxicants and contaminants originated from diet with nutrients and nutrition process, the adverse health outcome of nutrients excess, as well as methodology of research and related food and nutrition regulation process. Also the risk assessment of toxicants and contaminants in foods, and risk benefit assessment of nutrients (dietary supplementation) has become an emerging topic. This book provides novel and provocative insights into the fields of nutrition, food science and toxicology. It also offers a state-of-the-art report on recent discoveries concerning nutritional toxicology and where the field is going. It mainly focuses on advances made over the past 20 years. It will benefit graduate students, researchers and food and nutrition related regulation parties.
Effects of Nutrients/Nutrition on Toxicants/Toxicity
Effects of Xenobiotics on Nutrition
Effects of Antinutritional Factors on the Digestibility, Bioavailability, and Quality of Protein
Natural Toxicants Originating from Food/Diet
Food Contaminants
Food Additives
Food Contact Materials
Genetically Modified Food
Tolerable Upper Limits of Nutrients
Risk Assessment and Risk-Benefit Assessment
Nutrients/Nutrition and Drug Interaction
Phytochemicals and Health
Adverse Effects of Phytochemicals