Toxicologia De Alimentos

Food Toxicology

Food Toxicology
Edited by

William Helferich
and

Carl K. Winter

CRC Press Boca Raton London New York Washington, D.C.

Library of Congress Cataloging-in-Publication Data
Food toxicology / edited by William Helferich and Carl K. Winter. p. cm. Includes bibliographical references and index. ISBN 0-8493-2760-1 (alk. paper) 1. Food—Toxicology. I. Helferich, William.II. Winter, Carl K. RA1258 .F665 2000 615.9′54—dc21

00-037851 CIP

This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assumeresponsibility for the validity of all materials or for the consequences of their use. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage or retrieval system, without prior permission in writing from the publisher. All rights reserved. Authorization tophotocopy items for internal or personal use, or the personal or internal use of specific clients, may be granted by CRC Press LLC, provided that $.50 per page photocopied is paid directly to Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923 USA. The fee code for users of the Transactional Reporting Service is ISBN 0-8492-2760-1/00/$0.00+$.50. The fee is subject to change withoutnotice. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. The consent of CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from CRC Press LLC for such copying. Direct all inquiries to CRC Press LLC, 2000 N.W.Corporate Blvd., Boca Raton, Florida 33431. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe.

© 2001 by CRC Press LLC No claim to original U.S. Government works International Standard Book Number 0-8493-2760-1 Library of Congress Card Number 00-037851 Printed in the UnitedStates of America 1 2 3 4 5 6 7 8 9 0 Printed on acid-free paper

© 2000 by CRC Press LLC

Preface

At the turn of the 20th century, the average life expectancy was about 40 years of age. The main causes of death were infections due to microbial pathogens. As we enter the 21st century, the leading causes of death are now heart disease and cancer. Diet plays a significant role in both of thesediseases, as evidenced by estimates that environment including diet may be related to 70% of all human cancers. By the middle of the 21st century, approximately one third of the U.S. population will be comprised of persons 65 years or older. While microbial safety will continue as a major health concern, the contribution that chronic consumption of bioactive chemicals from our diet plays in thedevelopment and progression of several diseases is becoming extremely important. New data frequently indicate that antitoxicants 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 for developing specific types of cancers. This book provides a comprehensive look at contemporary food toxicologyissues. Its nine chapters all concisely address critical subjects and are authored by leading U.S. academic experts. The highlights of each chapter are summarized below: • Food allergies and intolerance is a topic of increasing concern to consumers and food manufacturers alike. Allergic individuals must alter their lifestyles to severely limit their consumption of allergenic foods while food...