Toxic Hazards in Food

In the world of plentiful, cheap food that so many of us in the Western World have come to accept as our birthright, it takes sensational journalism and horrific television coverage to make us realise that not all of the world's population shares this abundance. Visits to the Soviet Bloc countries, to China, most African states and various other coun tries of the Third World make one quickly realise that widespread shortage of food is just over the horizon and would be common experi ence to all were it not for the advanced technologies of Western agricul ture, food production and food manufacture. Without doubt, pesticides and other agricultural chemicals have made enormous contributions to world food production - and indeed to world peace. The introduction of many food additives, especially antioxidants, has also contributed greatly to the amount and quality of food which is available, preventing early spoilage and waste, and possibly indirectly contributing to man's health, as these antioxidants have been shown to have beneficial proper ties in the prevention of experimental malignancy and cardiovascular disease. Nevertheless, despite the enormous benefits derived from the use of agrochemicals and food additives, it is essential to remember that these are all selectively toxic chemicals, with no absolute guarantee of safety, and where the benefit to risk ratio is always a compromise adjusted by the expediency of political and financial aspects of food production.

Contenu

1. Systemic Toxicity Due to Foodstuffs.- Cardiovascular and Haematological Disease.- Central Nervous System.- Hepatotoxicity.- Renal Toxicity.- References.- 2. Intolerance and Allergy to Foods and Food Additives: Its Relevance to Toxicology.- Allergy, Tolerance and Pseudo-allergy (Idiosyncrasy).- Lymphocyte Stimulation and Antibody Formation.- Mucosal (Gastro-intestinal) Immune Systems.- Classification of Allergic Responses.- Anaphylaxis.- Arthus Reaction and Immune Complex Disorders.- Delayed Hypersensitivity (Cell-mediated Immune Response).- Intolerance to Natural Food Chemicals and to Food Additives.- Reduced Immunocompetence (Immunosuppression).- Immunological Tests to Predict Toxicological Allergic Hazards to Man.- References.- 3. Teratogenicity and Reduced Fertility Resulting from Factors Present in Food.- Epidemiological and Expiremntal Aspects.- Food Constituents.- Minerals.- Food Additives.- Alcohol.- Food Contaminants.- Discussion.- References.- 4. Carcinogens in Food.- Carcinogens in Edible Plants.- Fungal Carcinogens.- Carcinogens Introduced During Food Processing and Preservation.- Polycyclic Aromatic Hydrocarbons.- Nitrosamines.- Food Additives.- Pesticides.- Food and Cancer.- Conclusion.- References.- 5. The Mutagenicity of Food.- Principles of Testing Food for Mutagenicity.- Background to Mutagenicity Testing.- Mutagenicity Testing.- Testing Strategy.- Mutagens in Food.- Extrapolation of Results from Laboratory Assays to Man.- Significance of Food-borne Mutagens to Man.- References.- 6. The Gastrointestinal Tract in Food Toxicology.- Role of Gut Microflora in Intestinal Metabolism.- Role of Mammalian Enzymes in Intestinal Metabolism.- Toxicological Aspects of Intestinal Metabolism.- Pathology of the Gastrointestinal Tract in Safety Evaluation.- References.- 7. Food Allergies: Clinical Aspects and Natural Alleigens.- Historical Development.- Clinical Ecology.- Clinical Conditions Related to Clinical Ecology.- Investigation of Food Allergy.- General Discussion.- Summary.- Further Reading.- References.