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. Series introduction - p. Page vi 2. Disclaimer - p. Page viii 3. List of Illustrations - p. Page ix 4. List of Tables - p. Page x 5. Chapter 1 : The interrelationships between food, nutrition, and toxicology - p. Page x 6. Chapter 2 : Inherent toxicants - p. Page 29 7. Chapter 3 : Vitamins and minerals - p. Page 50 8. Chapter 4 : Food additives toxicology - p. Page 83 9. Chapter 5 : Chemical contaminants in food - p. Page 100 10. Chapter 6 : Food allergy, intolerance, and sensitivity - p. Page 119 11. Chapter 7 : Genetically modified organisms (GMO) for food use - p. Page 137 12. Chapter 8 : Dietary supplements - p. Page 154 13. Chapter 9 : A historical overview of food regulations in the United States - p. Page 177 14. Chapter 10 : History of GRAS - p. Page 213 15. Chapter 11 : Food safety compliance and legislation history - p. Page 253 16. Chapter 12 : Food safety assessment and methodologies for GMOs and new or novel foods - p. Page 273 17. Chapter 13 : History of global food safety, foodborne illness, and risk assessment - p. Page 294 18. Index - p. Page 314
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. Series introduction - p. Page vi 2. Disclaimer - p. Page viii 3. List of Illustrations - p. Page ix 4. List of Tables - p. Page x 5. Chapter 1 : The interrelationships between food, nutrition, and toxicology - p. Page x 6. Chapter 2 : Inherent toxicants - p. Page 29 7. Chapter 3 : Vitamins and minerals - p. Page 50 8. Chapter 4 : Food additives toxicology - p. Page 83 9. Chapter 5 : Chemical contaminants in food - p. Page 100 10. Chapter 6 : Food allergy, intolerance, and sensitivity - p. Page 119 11. Chapter 7 : Genetically modified organisms (GMO) for food use - p. Page 137 12. Chapter 8 : Dietary supplements - p. Page 154 13. Chapter 9 : A historical overview of food regulations in the United States - p. Page 177 14. Chapter 10 : History of GRAS - p. Page 213 15. Chapter 11 : Food safety compliance and legislation history - p. Page 253 16. Chapter 12 : Food safety assessment and methodologies for GMOs and new or novel foods - p. Page 273 17. Chapter 13 : History of global food safety, foodborne illness, and risk assessment - p. Page 294 18. Index - p. Page 314
