History of Food and Nutrition Toxicology
- 1st Edition - August 23, 2023
- Editors: Esther Haugabrooks, A. Wallace Hayes
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 1 2 6 1 - 5
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 1 2 6 2 - 2
**Selected for Doody’s Core Titles® 2024 in Nutrition**History of Food and Nutrition Toxicology, part of the History of Toxicology and Environmental Health series, provides an… Read more
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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.
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.
- Offers thought-provoking, forward thinking end-of-chapter questions
- Provides illustrations of historical products, individuals and processes
- Discusses case studies that help provide historical perspectives
Toxicologists; Regulators; Food scientists; Researchers in pharmaceutical and food industries; Academics and advanced students in toxicology, food science, nutrition, pharmaceutical science. Public Health professionals
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Series introduction
- Disclaimer
- Chapter 1: The interrelationships between food, nutrition, and toxicology
- Abstract
- The historical significance of the “dose makes the poison” applied to foods
- Toxicology: Food and nutrition
- Current applications and regulatory use
- Glossary
- References
- Chapter 2: Inherent toxicants
- Abstract
- Plant toxins in foods
- Conclusions
- References
- Chapter 3: Vitamins and minerals
- Abstract
- Introduction
- Fat-soluble vitamins
- Water-soluble vitamins
- Minerals
- Selected trace minerals
- Selected ultra-trace minerals
- References
- Chapter 4: Food additives toxicology
- Abstract
- 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
- Abstract
- Acknowledgment
- 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
- References
- Chapter 6: Food allergy, intolerance, and sensitivity
- Abstract
- Introduction
- Food allergen regulations and management in manufacturing
- Food allergen risk assessment
- Conclusions
- References
- Chapter 7: Genetically modified organisms (GMO) for food use
- Abstract
- 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
- Abstract
- Acknowledgments
- 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
- Adulterated dietary supplements
- Dietary supplements contaminated with toxic substances
- Drug-supplement interactions
- Conclusions
- References
- Chapter 9: A historical overview of food regulations in the United States
- Abstract
- Historical background
- Global influence: US history
- Food and Drug Administration
- 1906 Pure Food and Drug Act
- Federal Food, Drug, and Cosmetics Act of 1938
- 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)
- US Food Safety Inspection Service (FSIS) and the Department of Agriculture (USDA)
- 1906 Meat Inspection Act
- Food allergies
- Dietary supplements
- GMO
- Emerging technologies: Cell-based or “cultivated” meats, poultry, and seafood
- Summary
- References
- Chapter 10: History of GRAS
- Abstract
- Introduction
- Promulgation of GRAS status
- Self-affirmation of GRAS by the flavor and extracts manufacturers association (FEMA)
- The select committee on GRAS substances
- 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
- Abstract
- 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
- Abstract
- 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
- New foods and novel foods
- Conclusions
- Additional information
- References
- Further reading
- Chapter 13: History of global food safety, foodborne illness, and risk assessment
- Abstract
- 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
- No. of pages: 400
- Language: English
- Edition: 1
- Published: August 23, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780128212615
- eBook ISBN: 9780128212622
EH
Esther Haugabrooks
Esther Haugabrooks, PhD, DABT is a food toxicologist currently working as an associate adjunct professor and an industry manager for risk assessment and toxicology. Previously, she worked in the non-profit sector reviewing and promoting the implementation new approach methodologies for international regulatory use. Esther has also worked for the state of Florida as a Health Educator Consultant and Medical Research Manager. Esther has lent her diverse experiences and perspectives to the development of public outreach programs, scientific presentations, publications, and various expert groups. She is an active member of the Society of Toxicology since 2013 and the Toxicology Forum since 2017. As an alumna of Oakwood University with a BS in Biology, Tuskegee University with an MS in Environmental Science, and Iowa State University with a PhD in Toxicology, Esther has cultivated one mission – to promote human health and wellness using an ethical and environmentally friendly approach.
Affiliations and expertise
Manager, Risk Assessment and Toxicology, The Coca-Cola Company, USAAH
A. Wallace Hayes
A. Wallace Hayes, PhD holds degrees from Auburn University (Ph.D. and MS) and Emory University (AB). He was an NSF predoctoral fellow at Auburn University, an NIH individual postdoctoral fellow at the Vanderbilt University School of Medicine, a NATO Senior Scientist at the Central Veterinary Laboratory in Weybridge, England, and an NIH Research Career Development Awardee. Dr. Hayes has held Professorships at the University of Alabama, the University of Mississippi Medical Center, and Wake Forest University School of Medicine. Dr. Hayes has authored more than 370 peer-reviewed publications, is the editor of Hayes’ Principles and Methods of Toxicology, 7th edition, Human and Experimental Toxicology, Cutaneous and Ocular Toxicology, Toxicology Research and Application, and the co-editor of the Target Organ Toxicity Series of books. Dr. Hayes is the Editor-in-Chief emeritus, of Food and Chemical Toxicology and the co-author of Loomis’ Essential of Toxicology, 5th Edition. Dr. Hayes is past Secretary-General of IUTOX (two terms), past board member of the American Board of Toxicology, past president of the American College of Toxicology, the Toxicology Education Foundation, and the Academy of Toxicological Sciences, the Toxicology Forum, and past member of the council of the Society of Toxicology. Dr. Hayes is a diplomate of the American Board of Toxicology, the Academy of Toxicological Sciences, the American Board of Forensic Medicine, and the American Board of Forensic Examiners. He is a Fellow of the Academy of Toxicological Sciences, the Royal Society of Biology (UK), the Royal Society of Medicine (UK), the American College of Forensic Examiners, and the American College of Nutrition. Dr. Hayes is a registered toxicologist in the European Union (ERT) and a certified nutrition specialist (food safety). Dr. Hayes was honored by the Society of Toxicology in 2006 with its Merit Award, by the Mid-Atlantic Society of Toxicology with its Ambassador Award in 2012, by the American College of Toxicology in 2012 with its Distinguished Scientist Award, and by the International Dose-Response Society in 2013 with its Outstanding Leadership Award, and by The American Academy of Toxicology with its Mildred S. Christian Career Achievement Award in 2021. Dr. Hayes was named a Distinguished Fellow by the American College of Toxicology in 2013 and a fellow of the American Association for the Advancement of Science in 2014.
Affiliations and expertise
Adjunct Professor, Institute for Integrative Toxicology, Michigan State University, East Lansing, MI; Adjunct Professor, University of South Florida, College of Public Health, Tampa, FLRead History of Food and Nutrition Toxicology on ScienceDirect