Nutritional Toxicology V1

List of Contributors

Preface


1 Nutritional Toxicology: Definition and Scope

I. Introduction and Definitions

II. Diet as Source of Toxicants

III. Nutritional Effects of Toxicants

IV. Effects of Toxicants on Nutrition

V. Safety Evaluation, Risk Assessment, and Regulation of Chemicals in Food

References


2 General Principles of Nutritional Toxicology

I. Introduction

II. Xenobiotics

III. Toxic Action

IV. Biotoxification

V. Molecular Mechanisms of Toxic Action

VI. Dose-Effect and Dose-Response Relationships

VII. Time-Effect and Time-Response Relationships

VIII. Synergism and Antagonism

IX. Parameters in Practical Nutritional Toxicology

X. Control of Risks in Nutritional Toxicology

Selected Readings


3 Vitamin Excess and Toxicity

I. Introduction

II. Fat-Soluble Vitamins

III. Water-Soluble Vitamins

References


4 Trace Elements and Cardiovascular Disease

I. Introduction

II. Trace Elements and Risk Factors in Cardiovascular Disease

III. Hard Water and Risk of Cardiovascular Disease

References


5 Factors Affecting the Metabolism of Nonessential Metals in Food

I. Introduction

II. Cadmium

III. Mercury

IV. Lead

V. Other Metals

VI. Conclusion

References


6 Hazards of Foodborne Bacterial Infections and Intoxications

I. Introduction

II. The Infections

III. The Intoxications

IV. Pressor Amine Production

V. Algal Intoxications

References


7 Mycotoxins and Toxic Stress Metabolites of Fungus-Infected Sweet Potatoes

I. Introduction

II. Mycotoxins of Filamentous Fungi

III. Fungus-Induced Stress Metabolites of Sweet Potato (Ipomoea batatas)

References


8 Environmental Contaminants in Food

I. Polychlorinated Biphenyls (PCBs)

II. Polybrominated Biphenyls (PBBs)

III. Aflatoxins

IV. Nitrates, Nitrites, and N-Nitroto Compounds

V. Metals

References


9 Hazards of Nitrate, Nitrite and N-Nitroso Compounds in Human Nutrition

I. Introduction

II. Background Chemistry

III. The Toxicology of Nitrate and Nitrite

IV. The Toxicology of N-Nitroso Compounds

V. Nitrate, Nitrite, and Nitrosamines in Food

VI. Nitrate, Nitrite, and Nitrosamines in the Body

VII. Discussion and Conclusions

References


10 Safety of Food Colors

I. The Coloring of Foods

II. The Colors Added to Foods

III. The Safety of Food Colors

IV. Conclusions

References


11 Determination of the GRAS Status of Food Ingredients

I. Background

II. Actions of the Food and Drug Administration

III. Actions of LSRO/FASEB

IV. Conclusion Statements and Their Interpretation

V. Perspectives on the GRAS Substances Evaluation

VI. Status of the Evaluation of GRAS Food Ingredients

References


12 Effects of Food Chemicals on Behavior of Experimental Animals

I. Introduction

II. Conditioned Behavior

III. Unconditioned Behavior

IV. Food Chemicals in Animal Behavior

V. Conclusions and Summary

References


13 Psychoactive and Vasoactive Substances in Food

I. Introduction

II. Psychoactive Substances

III. Vasoactive Substances

IV. Concluding Remarks

References

Index