History of Food and Nutrition Toxicology

History of Food and Nutrition Toxicology

1st Edition - November 1, 2022

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  • Editors: Esther Haugabrooks, A. Hayes
  • Paperback ISBN: 9780128212615

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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.

Key Features

  • 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

Table of Contents

  • 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

Product details

  • No. of pages: 400
  • Language: English
  • Copyright: © Academic Press 2022
  • Published: November 1, 2022
  • Imprint: Academic Press
  • Paperback ISBN: 9780128212615

About the Editors

Esther Haugabrooks

Esther Haugabrooks, PhD is a toxicologist for the Physicians Committee of Responsible Medicine (PCRM) in the Research and Regulatory Affairs Department. Prior to working at PCRM, she was a Medical Research Manager for the Florida Department of Citrus where she helped identify links between citrus fruit/juice intake and health indicators. At PCRM, Dr. Haugabrooks works to implement human-relevant test methods and minimize the use of animals in domestic and international chemical testing.

Affiliations and Expertise

Toxicologist, Physicians Committee of Responsible Medicine (PCRM), Research and Regulatory Affairs Department, USA

A. Hayes

Co-Author of Dr. Ted A. Loomis's Essentials of Toxicology, 4th, Dr. Hayes holds degrees from Auburn University (PhD and MS) and Emory University (AB).. 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 is a past Secretary-General of IUTOX (two terms), past board member of the American Board of Toxicology, a past president of the American College of Toxicology, the Toxicology Education Foundation, and the Academy of Toxicological Sciences and a past member of the council of the Society of Toxicology. He is currently the Vice President of the Toxicology Forum. 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 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 the Society’s 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. 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

University of South Florida College of Public Health, FL, USA

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