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[ Pobierz całość w formacie PDF ]FOOD AND
NUTRITIONAL
TOXICOLOGY
Stanley T. Omaye
CRC PR ESS
Boca Raton London New York Washington, D.C.
© 2004 by CRC Press LLC
Library of Congress Cataloging-in-Publication Data
Omaye, Stanley T.
Food and nutritional toxicology / Stanley T. Omaye.
p. ; cm.
Includes bibliographical references and index.
ISBN 1-58716-071-4
1. Food—Toxicology. I. Title.
[DNLM: 1. Food—adverse effects. 2. Food Additives—adverse effects. 3. Food
Analysis—methods. 4. Food Contamination. 5. Food Hypersensitivity. 6. Food Poisoning.
WA 701 O54f 2004]
RA1258.O46 2004
615.9
54—dc22
2003065211
This book contains information obtained from authentic and highly regarded sources. Reprinted material
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Preface
Food can be defined as the nutritive material taken into an organism for growth,
work, or repair and for maintaining the vital processes. Food sustains life, and, as
such, many individuals view food as an uncomplicated, pure source of nutrition.
Therefore, such individuals are often bewildered to learn that food is comprised of
an array of natural chemicals, and not all the chemicals are nutrients or enhance
nutritive value, but in fact may decrease nutritional value or, worse still, are toxic
(e.g., naturally occurring toxicants). Also, chemicals can be added to food, either
intentionally or unintentionally, during production and processing. Cooking, storing,
and preparing food in our kitchens create new components and different chemical
compounds, which may have a toxic effect, an improvement or enhancement effect,
or no effect at all on the meal quality.
Food and nutritional toxicology is the field devoted to studying the complexity
of the chemicals in food, particularly those that have the potential of producing
adverse health effects. One begins to appreciate the complexity of the field when
one recognizes that food chemicals can interact with body fluids and other compo-
nents of the diet and that such interactions may have a multitude of effects, beneficial
or harmful. For example, the endogenous secretions of the stomach have the ability
to inactivate or break down many chemicals; however, chemicals such as nitrate can
be reduced to nitrite, which has the potential of reacting with proteins in the stomach
to produce carcinogenic nitrosamines. This may be inconsequential if vitamin C or
E is present in the stomach, because of its capacity to inhibit the nitrosation process.
Thus, interactions between food components and other chemicals are complicated
but have dire implications as regards health and adverse effects.
Overall, because of the diversity of the field, food and nutritional toxicology
spans a number of disciplines, such as nutrition, toxicology, epidemiology, food
science, environmental health, biochemistry, and physiology. The field includes
studies of human health impacts of food containing environmental contaminants or
natural toxicants. The field includes investigations of food additives, migration of
chemicals from packaging materials into foods, and persistence of feed and food
contaminants in food products. Also, the field covers examining the impact of
contaminants on nutrient utilization, adverse effects of nutrient excesses, metabolism
of food toxicants, and the relationship of the body’s biological defense mechanisms
to such toxicants. Finally, because the study of food and nutritional toxicology has
obvious societal implication, one must examine the risk determination process, how
food is regulated to ensure safety, and the current status of regulatory processes.
This book is intended as a text for advanced undergraduate or graduate students
in nutrition, food sciences, environment, or toxicology, and professionals in the areas
of nutrition, environmental health and sciences, and life or health and medical
sciences. The objective of this text is to present an in-depth study of toxicants found
© 2004 by CRC Press LLC
in foods by (1) providing the general principles of toxicology, including methods
for food safety assessment and biochemical and physiological mechanisms of action
of food toxicants; (2) developing an understanding of foodborne intoxications and
infections and of diseases linked to foods; (3) applying the principles to the preven-
tion of foodborne disease; and (4) providing a background about the regulation of
food safety.
For nearly a decade, I have been working with students, in and out of the
classroom, on many facets of this evolving area of toxicology. This textbook has
evolved from my experiences while conducting a course on food and nutritional
toxicology and is designed to be a teaching tool.
Stanley T. Omaye
© 2004 by CRC Press LLC
Acknowledgments
This book is dedicated to students of food and nutritional toxicology — past, present,
and future. Special thanks go to C.C. Bjerke for his contributions in writing
Chapters
4
and
5
. I am indebted to the encouragement from my mentors and colleagues and
grateful for the support and understanding of my family and friends.
© 2004 by CRC Press LLC
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