Nutritional Toxicology V1

List of Contributors Preface1 Nutritional Toxicology: Definition and Scope I. Introduction and Definitions II. Diet as Source of Toxicants III. Nutritional Effects of Toxicants IV. Effects of Toxicants on Nutrition V. Safety Evaluation, Risk Assessment, and Regulation of Chemicals in Food References 2 General Principles of Nutritional Toxicology I. Introduction II. Xenobiotics III. Toxic Action IV. Biotoxification V. Molecular Mechanisms of Toxic Action VI. Dose-Effect and Dose-Response Relationships VII. Time-Effect and Time-Response Relationships VIII. Synergism and Antagonism IX. Parameters in Practical Nutritional Toxicology X. Control of Risks in Nutritional Toxicology Selected Readings 3 Vitamin Excess and Toxicity I. Introduction II. Fat-Soluble Vitamins III. Water-Soluble Vitamins References 4 Trace Elements and Cardiovascular Disease I. Introduction II. Trace Elements and Risk Factors in Cardiovascular Disease III. Hard Water and Risk of Cardiovascular Disease References 5 Factors Affecting the Metabolism of Nonessential Metals in Food I. Introduction II. Cadmium III. Mercury IV. Lead V. Other Metals VI. Conclusion References6 Hazards of Foodborne Bacterial Infections and Intoxications I. Introduction II. The Infections III. The Intoxications IV. Pressor Amine Production V. Algal Intoxications References 7 Mycotoxins and Toxic Stress Metabolites of Fungus-Infected Sweet Potatoes I. Introduction II. Mycotoxins of Filamentous Fungi III. Fungus-Induced Stress Metabolites of Sweet Potato (Ipomoea batatas) References 8 Environmental Contaminants in Food I. Polychlorinated Biphenyls (PCBs) II. Polybrominated Biphenyls (PBBs) III. Aflatoxins IV. Nitrates, Nitrites, and N-Nitroto Compounds V. Metals References 9 Hazards of Nitrate, Nitrite and N-Nitroso Compounds in Human Nutrition I. Introduction II. Background Chemistry III. The Toxicology of Nitrate and Nitrite IV. The Toxicology of N-Nitroso Compounds V. Nitrate, Nitrite, and Nitrosamines in Food VI. Nitrate, Nitrite, and Nitrosamines in the Body VII. Discussion and Conclusions References 10 Safety of Food Colors I. The Coloring of Foods II. The Colors Added to Foods III. The Safety of Food Colors IV. Conclusions References 11 Determination of the GRAS Status of Food Ingredients I. Background II. Actions of the Food and Drug Administration III. Actions of LSRO/FASEB IV. Conclusion Statements and Their Interpretation V. Perspectives on the GRAS Substances Evaluation VI. Status of the Evaluation of GRAS Food Ingredients References 12 Effects of Food Chemicals on Behavior of Experimental Animals I. Introduction II. Conditioned Behavior III. Unconditioned Behavior IV. Food Chemicals in Animal Behavior V. Conclusions and Summary References 13 Psychoactive and Vasoactive Substances in Food I. Introduction II. Psychoactive Substances III. Vasoactive Substances IV. Concluding Remarks ReferencesIndex