Nutritional and toxicological aspects of food safety /
Naturally occurring antinutrients and food toxicants, and those formed during food processing, adversely affect the nutritional quality and safety of foods. Because of the need to improve food quality and safety by plant breeding, fortification with appropriate nutrients, and processing methods, and...
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| Corporate Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Conference Proceeding Book |
| Language: | English |
| Published: |
New York :
Plenum,
©1984.
|
| Series: | Advances in experimental medicine and biology ;
v. 177. |
| Subjects: |
MARC
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| 245 | 0 | 0 | |a Nutritional and toxicological aspects of food safety / |c edited by Mendel Friedman. |
| 260 | |a New York : |b Plenum, |c ©1984. | ||
| 300 | |a xii, 584 pages : |b illustrations ; |c 26 cm. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 490 | 1 | |a Advances in experimental medicine and biology ; |v v. 177 | |
| 500 | |a "Based on the Symposium on Food Safety: Metabolism and Nutrition, sponsored by the Pacific Conference on Chemistry and Spectroscopy, held October 27-29, 1982, in San Francisco, California"--Title page verso. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a Naturally occurring antinutrients and food toxicants, and those formed during food processing, adversely affect the nutritional quality and safety of foods. Because of the need to improve food quality and safety by plant breeding, fortification with appropriate nutrients, and processing methods, and because of the growing concern about possible direct relationships between diet and diseases, research is needed to: (1) evaluate the nutritive quality and safety of crops and fortified, supplemented, and processed foods; (2) define conditions that favor or minimize the formation of nutritionally antagonistic and toxic compounds in foods; and (3) define the toxicology, metabolism, and mechanisms of action of food ingredients and their metabolites. As scientists interested in improving the safety of the food supply, we are challenged to respond to the general need for exploring: (1) possible adverse consequences of antinutrients and food toxicants; and (2) factors which contribute to the formation and inactivation of undesirable compounds in foods. Medical research offers an excellent analogy. Studies on causes and mechanisms of disease processes are nearly always accompanied by parallel studies on preventive measures and cures. Such an approach offers the greatest possible benefits to the public. Although much work is needed to define the basic mechanisms of toxic action of food ingredients, enough is known to permit rational research approaches to develop new ways to minimize effects of antinutrients and toxicants in foods. Such approaches include: (1) inactivating deleterious compounds with site-specific reagents to prevent them from interacting with living cells; (2) eliminating the responsible food ingredients from our diet; (3) breeding new plant varieties which are both nutritious and safe to consume; and (4) identifying dietary constituents that protect against the adverse action of antinutrients and food toxicants. For example, fiber in the diet appears to reduce the incidence of cancer. This effect could arise because fiber strongly binds certain carcinogens and food toxicants, thus minimizing or preventing their absorption by the intestine into the blood stream. ince other dietary components affect absorption and excretion of deleterious compounds in foods, dietary protein, carbohydrate, fat, mineral, vitamin, or polyphenol content, as well as fiber, probably may influence the biological action of nutrients, antinutrients, and toxicants in foods. The paper by H.F. Stich and M.P. Rosen on antimutagenic and anticarcinogenic effects of naturally occurring phenolic compounds and that by T.K. Smith and M.S. Carson on the effect of diet on toxicosis of trichothecenes deserve special mention for pointing to promising future research directions on beneficial effects of diet on food safety. The most important function of a symposium, I believe, is dissemination of insights and cross-fertilization of ideas that will catalyze progress by permitting synergistic interaction among related disciplines. Therefore, in organizing the symposium FOOD SAFETY: METABOLISM AND NUTRITION, sponsored by the Pacific Conference on Chemistry and Spectroscopy, San Francisco, California, October 27-29, 1982, I invited both reviews and reports of recent work. In addition, a number of scientists who did not take part in the symposium accepted my invitation to contribute papers to this volume. This book is, therefore, a hybrid between symposium proceedings and a collection of invited contributions. I am particularly grateful to Glen A. Bailey of the Pacific Conference for inviting me to organize the symposium, and to all contributors for a well-realized meeting of minds and for excellent collaboration. The papers are being published under the title NUTRITIONAL AND TOXICOLOGICAL ASPECTS OF FOOD SAFETY as a volume in the series Advances in Experimental Medicine and Biology. This book is intended to complement the following published volumes in the same series: Protein-Metal Interactions (1974); Protein Crosslinking: Biochemical and Molecular Aspects (1977); Protein CrossZinking: Nutritional and Medical Consequences (1977); and Nutritional Improvement of Food and Feed Proteins (1978). | ||
| 546 | |a "Based on the Symposium on Food Safety: Metabolism and Nutrition, sponsored by the Pacific Conference on Chemistry and Spectroscopy, held October 27-29, 1982, in San Francisco, California"--T.p. verso. | ||
| 650 | 0 | |a Nutritionally induced diseases |v Congresses. | |
| 650 | 0 | |a Food contamination |v Congresses. | |
| 650 | 0 | |a Food |x Toxicology |v Congresses. | |
| 650 | 0 | |a Diet in disease. | |
| 650 | 0 | |a Nutritionally induced diseases |x Congresses. | |
| 650 | 0 | |a Food poisoning |x Congresses. | |
| 650 | 2 | |a Diet |0 (DNLM)D004032 | |
| 650 | 2 | |a Food Contamination |0 (DNLM)D005506 | |
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| 650 | 6 | |a Intoxications alimentaires |0 (CaQQLa)201-0003004 |x Congrès. |0 (CaQQLa)201-0378208 | |
| 650 | 6 | |a Maladies d'origine nutritionnelle |0 (CaQQLa)201-0062012 |v Congrès. |0 (CaQQLa)201-0378219 | |
| 650 | 6 | |a Aliments |0 (CaQQLa)201-0066556 |x Toxicologie |0 (CaQQLa)201-0066556 |v Congrès. |0 (CaQQLa)201-0378219 | |
| 650 | 6 | |a Régimes alimentaires. |0 (CaQQLa)201-0047070 | |
| 650 | 6 | |a Valeur nutritive. |0 (CaQQLa)201-0198561 | |
| 650 | 7 | |a Food contamination. |2 fast |0 (OCoLC)fst00930746 | |
| 650 | 7 | |a Food |x Toxicology. |2 fast |0 (OCoLC)fst00930642 | |
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| 700 | 1 | |a Friedman, Mendel. | |
| 711 | 2 | |a Symposium on Food Safety: Metabolism and Nutrition |d (1982 : |c San Francisco, Calif.) | |
| 711 | 2 | |a Pacific Conference on Chemistry and Spectroscopy |d (1982 : |c San Francisco, Calif.) | |
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