History of Food and Nutrition Toxicology

1st Edition - August 15, 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

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 bette… 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.

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

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, USA

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, FL