This volume examines the relationship between the diet and the body's response to toxicants and presents scientific issues surrounding the safety and nutritional impact of new food technologies, novel foods, and new food ingredients. Topics discussed include the role of antioxidant nutrients in protection against free radicals, the influence of nutrients on drug and alcohol metabolism, the effects of dietary imbalances on chronic diseases, the effects of ageing on detoxification mechanisms, and the ability of certain dietary components to provoke allergic reactions or food sensitivities.; Noted experts consider the safety issues surrounding, food irradiation and genetically engineered foods; examine methods for estimating intake of food chemicals and conducting post- marketing surveillance; explore the concept of a threshold of regulation for these chemicals; and explain the importance of considering mechanisms of action in classifying carcinogens in foods. Other issues addressed include food labelling and health claims.

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