Juniper Publishers | Trends in Technical & Scientific Research

In Vitro Toxicology, Biodetection and Risk Assessment


Authored by Benoît Schilter

Food may be assumed as a complex mixture of chemicals. Some are intrinsic components, including macro-and micronutrients, anti-nutrients and inherent toxicants, while others are extrinsic, either added or resulting from natural or industrial sources. In addition, process-related chemicals are formed during processing. To understand the health significance of food chemicals is complex. Many increase but others reduce nutritional value. Some may be associated with beneficial effects. A number have been shown to be harmful, producing toxicity. Therefore, chemicals must be managed to ensure that food is safe. Risk assessment, combining exposure and toxicological information, has been valuable to identify chemicals of concern on which management efforts should focus. Toxicological characterization is a resource-intensive and time-consuming process based on feeding experimental animals with high doses of the chemical investigated. Only a limited number of chemicals have been fully tested; for the vast majority of compounds to which humans are exposed, no data is available. This raises the question of how to establish the safety of the numerous toxicologically uncharacterized chemicals.

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