History of Food and Nutrition Toxicology

Comprehensive resource on the history of food and nutritional toxicology to help researchers understand and tackle current challenges in the field

Esther Haugabrooks (Edited by), A. Wallace Hayes (Edited by)

9780128212615, Elsevier Science

Paperback, published 15 August 2023

400 pages, 50 illustrations (10 in full color)
22.9 x 15.2 x 2.5 cm, 0.662 kg

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.

1. Introduction to food and nutritional toxicology
2. The Inherent toxicants
3. Vitamins and Minerals
4. Food Preparation
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
15. Food Safety Compliance and Legislation
16. Food Safety Assessments and Methodologies
17. Risk assessment

Subject Areas: Medical toxicology [MMGT]