Food Toxicology [Hardcover]

New data continually indicate that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers. Research also shows that in America today, the leading causes of death are cancer and heart disease. Considering that diet plays a significant role in the development of both of these diseases, issues of food toxicology become particularly topical.Contents
Food Allergies and Sensitivities,Steve L. Taylor, Susan L. Hefle, and Barbara J. Gauger
Dietary Estrogens and Antiestrogens,William G. Helferich, Clinton D. Allred, and Young-Hwa Ju
Nonnutrient Antitoxicants in Food,Suzanne Hendrich
Safety of Genetically Engineered Foods,Nicki J. Engeseth
Microbial Toxins in Foods: Algal, Fungal, and Bacterial, Douglas L. Park, Carlos E. Ayala, Sonia E. Guzman-Perez, Rebeca Lopez-Garcia, and Socrates Trujillo
Natural Toxins and Chemopreventives in Plants, Roger A. Coulombe,Jr.,
Pesticide Residues in the Food Supply, Carl K. Winter
Food Additives, Tanya Louise Ditschun and Carl K. Winter
Analysis of Chemical Toxicants and Contaminants in Food,James N. SeiberIndex