Nutritional Toxicology V1

Nutritional Toxicology V1

1st Edition - July 28, 1982

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  • Editor: John Hathcock
  • eBook ISBN: 9780323146937

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Description

Nutritional Toxicology, Volume I is a sample result that has risen from the need for increased toxicological awareness and understanding by nutritionists and other professionals concerned with food production, utilization, and health. This book aims to collate significant information regarding nutrition-associated toxicity problems. The book is divided into 13 chapters. The first two chapters deal with a general overview of nutritional toxicology. Some of the topics discussed in this section include the nutritional effects of toxicants, xenobiotics, toxic action, and biotoxification. The following subject areas discussed include vitamin excess and toxicity; trace elements and cardiovascular disease; and factors affecting the metabolism of nonessential metals in food. The subsequent chapters focus on problem areas including the hazards of foodborne bacterial infections and intoxications, mycotoxins and toxic stress metabolites, environmental contaminants in food, and hazards of compounds in human nutrition. The last section tackles the close relationship of toxicology with food, including their effects and applications. Some topics include food colors, ingredients, chemicals, and substances, as well as their effects on other organisms. This volume will be invaluable to students and professionals in nutrition and toxicology. Other people who studies nutrition, toxicology, and pharmacology will also benefit from this resource.

Table of Contents


  • 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








Product details

  • No. of pages: 532
  • Language: English
  • Copyright: © Academic Press 1982
  • Published: July 28, 1982
  • Imprint: Academic Press
  • eBook ISBN: 9780323146937

About the Editor

John Hathcock

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