This book provides a broad overview of the chemicals in food that have the potential to induce adverse health effects. Nutritional Toxicology is an interaction of nutrition, toxicology, biochemistry and food science, etc. Its main research scope involves the effects of nutrients on metabolisms of toxicants and their mechanisms, the interaction of the toxicants and contaminants originated from diet with nutrients and nutrition process, the adverse health outcome of nutrients excess, as well as methodology of research and related food and nutrition regulation process. Also the risk assessment of toxicants and contaminants in foods, and risk benefit assessment of nutrients (dietary supplementation) has become an emerging topic. This book provides novel and provocative insights into the fields of nutrition, food science and toxicology. It also offers a state-of-the-art report on recent discoveries concerning nutritional toxicology and where the field is going. It mainly focuses on advancesmade over the past 20 years. It will benefit graduate students, researchers and food and nutrition related regulation parties.

Autorentext

Dr. Lishi Zhang is a professor from Department of Nutrition and Food Safety in Sichuan University. He is the executive committee member of Chinese Nutrition Society and chairman of nutritional toxicology sub-committee , and a member of a council of Chinese Society of Toxicology, and chairman of food toxicology sub-committee. He serves as the an editorial board member for several journals, such as Journal of Hygiene Research and Chinese Journal of Food Hygiene. His research focuses on nutrition and food toxicology. Dr. Zhang has published more than 300 research articles on both Chinese and international journals.

Inhalt

Chapter 1 PrefaceChapter 2 Effects of Nutrients/nutrition on Toxicants/toxicity

Chapter 3 Effects of Xenobiotics on Nutrition

Chapter 4 Effects of Antinutritional Factors on the Digestibility, Bioavailability and Quality of Protein

Chapter 5 Natural Toxicants Originating from Food/Diet

Chapter 6 Food contaminants

Chapter 7 Food additives

Chapter 8 Food contact materials

Chapter 9 Genetically modified food

Chapter 10 Tolerable upper limits of nutrients

Chapter 11 Risk assessment and Risk-benefit assessment

Chapter 12 Nutrients/Nutrition and Drug Interaction

Chapter 13 Phytochemicals and Health

Chapter 14 Adverse Effects of Phytochemicals.