UID:
edoccha_9961223761702883
Umfang:
1 online resource (350 pages)
Ausgabe:
1st ed.
ISBN:
0-12-821262-4
Serie:
History of Toxicology and Environmental Health Series
Inhalt:
History of Food and Nutrition Toxicology, part of the History of Toxicology and Environmental Health series, provides an overview of history in the field to help readers better understand future applications for evaluating newer and valuable approaches and their impacts on human health. The book explores issues associated with chemical contaminants, toxicants, the use of dietary supplements and pharmaceuticals, and increasing concerns surrounding food toxicity and safety. The addition of historical case studies and end-of chapter questions make the book ideal for toxicologists, food scientists, pharmaceutical scientists, and other researchers who want to understand current state and future challenges in the field.
Anmerkung:
Intro -- History of Food and Nutrition Toxicology -- Copyright -- Contents -- Contributors -- Series introduction -- Disclaimer -- Chapter 1 The interrelationships between food, nutrition, and toxicology -- The historical significance of the "dose makes the poison" applied to foods -- Toxicology: Food and nutrition -- Food toxicology basics -- Toxicants in foods -- Nutritional toxicology -- Current applications and regulatory use -- Examples of regulatory bodies -- Other organizations -- Glossary -- References -- Chapter 2 Inherent toxicants -- Plant toxins in foods -- Mycotoxins -- Seafood toxins -- Conclusions -- References -- Chapter 3 Vitamins and minerals -- Introduction -- Fat-soluble vitamins -- Vitamin A -- Vitamin D -- Vitamin E -- Vitamin K -- Water-soluble vitamins -- Vitamin C -- Thiamin (vitamin B1) -- Riboflavin (vitamin B2) -- Pyridoxine (vitamin B6) -- Folate (vitamin B9) -- Minerals -- The discovery of minerals -- Calcium -- Phosphorus -- Sodium -- Deficiency -- Chloride -- Potassium -- Magnesium -- Toxicity/UL -- Sulfur -- Toxicity/UL -- Selected trace minerals -- Iron -- Food sources -- Deficiency symptoms -- Toxicity/upper limits -- Chromium -- Food sources -- Toxicity/upper limits -- Selected ultra-trace minerals -- References -- Chapter 4 Food additives toxicology -- Introduction -- Safety assessment -- Food additives -- Food colors -- Flavoring agents -- Preservatives -- Stabilizers and thickeners -- Sweeteners -- Nutrients -- Processing aids -- Dietary supplements -- Conclusion -- References -- Chapter 5 Chemical contaminants in food -- Introduction -- Pesticide residue monitoring -- Heavy metals and dietary metal intake -- Chemical contaminants in drinking water -- Adulterants -- Melamine -- Food packaging contaminants -- Tools for the detection of adulterants -- Allergen cross-contact -- Future directions for food safety.
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Acknowledgment -- References -- Chapter 6 Food allergy, intolerance, and sensitivity -- Introduction -- Food allergen regulations and management in manufacturing -- Food allergen risk assessment -- Hazard identification and characterization -- Exposure -- Risk characterization -- Conclusions -- References -- Chapter 7 Genetically modified organisms (GMO) for food use -- Introduction -- Insect-resistant traits -- Herbicide-tolerant traits -- Viral-resistant traits -- Bacterial-resistant traits -- Fungal-resistant traits -- Nutritional quality traits -- Gene editing -- Conclusions for the future -- References -- Chapter 8 Dietary supplements -- Introduction -- Historical roots of dietary supplements -- Two steps forward, one step back: The history of dietary supplement regulation in the United States -- Toxicity of dietary supplements -- Toxicity elicited by dietary supplement ingredients -- Ephedra -- Pyrrolizidine alkaloids in botanical dietary supplements -- Multicomponent weight loss supplements -- Vinpocetine -- Adulterated dietary supplements -- Pharmaceutical compounds or their analogs in dietary supplements -- Dietary supplements contaminated with toxic substances -- Aristolochia fangchi -- Drug-supplement interactions -- St. John's Wort -- Conclusions -- Acknowledgments -- References -- Chapter 9 A historical overview of food regulations in the United States -- Historical background -- Global influence: US history -- Food and Drug Administration -- 1800-1906 history -- 1906-1950 history -- 1906 Pure Food and Drug Act -- Federal Food, Drug, and Cosmetics Act of 1938 -- 1950-2000 history -- Poultry Products Inspection Act of 1957 and the Egg Products Inspection Act of 1970 -- Food Additive Amendment of 1958 -- Food Safety and Modernization Act (FSMA) -- Prevention (HACCP) -- Mandatory produce safety standards.
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Authority to prevent intentional contamination -- Inspection and compliance -- US Food Safety Inspection Service (FSIS) and the Department of Agriculture (USDA) -- 1906 Meat Inspection Act -- Food allergies -- Major food allergens -- Other allergens or allergenic substances -- Gluten -- Color and food additives -- Testing -- Dietary supplements -- GMO -- FDA's plant biotechnology guidance -- Emerging technologies: Cell-based or "cultivated" meats, poultry, and seafood -- Summary -- References -- Chapter 10 History of GRAS -- Introduction -- Promulgation of GRAS status -- The GRAS list -- Self-affirmations of GRAS -- Self-affirmation of GRAS by the flavor and extracts manufacturers association (FEMA) -- The select committee on GRAS substances -- History and scope of work -- SCOGS conclusions -- SCOGS policy and safety recommendations -- GRAS proposed rule -- US FDA guidance documents to support safety evaluations -- Challenges to GRAS -- GRAS final rule -- Future directions of GRAS status -- References -- Chapter 11 Food safety compliance and legislation history -- A brief look at the early history of food safety compliance and legislation in Britain -- References -- Further reading -- Chapter 12 Food safety assessment and methodologies for GMOs and new or novel foods -- Introduction -- Food safety regulations in the United States -- Evaluating the safety and utility of genetically engineered food crops following CODEX guidelines -- Procedures for evaluating potential hazards and risks -- Example of evaluation of MON810 insect-resistant maize -- Herbicide-tolerant crops -- Viral, fungal, and bacterial plant pest control -- Nutritionally enhanced GM events -- General food availability enhanced by GMOs -- Gene editing of conventional crops and animals -- New foods and novel foods -- Examples of whole new foods requiring safety evaluation.
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Introduction of algae, fungi, and insects as food sources -- Conclusions -- Additional information -- References -- Further reading -- Chapter 13 History of global food safety, foodborne illness, and risk assessment -- Brief history of food, foodborne illness, and toxicology -- Food safety regulations in selected global regions -- Food safety regulation in the United States -- Food safety regulation in Canada -- Food safety regulation in the European Union -- Food safety regulation in Australia and New Zealand -- Food safety regulation in selected Asian countries and regions -- History of risk assessment in food safety -- References -- Index.
Weitere Ausg.:
Print version: Haugabrooks, Esther History of Food and Nutrition Toxicology San Diego : Elsevier Science & Technology,c2023 ISBN 9780128212615
Sprache:
Englisch
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