History of Food and Nutrition Toxicology
- 1st Edition - August 24, 2023
- Latest edition
- Editors: Esther Haugabrooks, A. Wallace Hayes
- Language: English
**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
**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 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
1. Introduction to food and nutritional toxicology
2. The Inherent toxicants
a. Food and Plant Toxins
b. Mycotoxins
c. Nutrient Toxicities
d. Microbiological Agents
e. Overdose of macronutrients
3. Vitamins and Minerals
4. Food Preparation
a. Raw
b. Processing
c. Cooking
5. Manufacturing
6. Contaminants
7. Additives
8. History of GRAS
9. Dietary Supplements
10. Therapeutics
11. Synergistic Effects
12. Food Intolerance and Allergies
13. Historical Case studies
14. Cross Disciplines of Food and Nutritional toxicology
a. Epidemiology
b. Pharmacology
i. Food ingredients used as drugs
ii. Food drug interactions
c. Microbiome
15. Food Safety Compliance and Legislation
16. Food Safety Assessments and Methodologies
a. Historical vs. New Approach Methodologies
17. Risk assessment
2. The Inherent toxicants
a. Food and Plant Toxins
b. Mycotoxins
c. Nutrient Toxicities
d. Microbiological Agents
e. Overdose of macronutrients
3. Vitamins and Minerals
4. Food Preparation
a. Raw
b. Processing
c. Cooking
5. Manufacturing
6. Contaminants
7. Additives
8. History of GRAS
9. Dietary Supplements
10. Therapeutics
11. Synergistic Effects
12. Food Intolerance and Allergies
13. Historical Case studies
14. Cross Disciplines of Food and Nutritional toxicology
a. Epidemiology
b. Pharmacology
i. Food ingredients used as drugs
ii. Food drug interactions
c. Microbiome
15. Food Safety Compliance and Legislation
16. Food Safety Assessments and Methodologies
a. Historical vs. New Approach Methodologies
17. Risk assessment
- Edition: 1
- Latest edition
- Published: August 24, 2023
- Language: English
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