Food Chemical Risk Analysis

Description

Food Chemical Risk Analysis provides an introduction to the sciences of food chemistry and risk analysis and demonstrates how the potential hazards associated with food chemicals can be assessed and managed. Food scares are never far from the news and particular attention is therefore focused on the consumer perception of risk and risk communication. Leading international experts provide unique insights in the future of food chemical risk analysis. Chapters on alternatives to animal testing show how emerging methods offer the prospect of a more rational human-based approach to toxicity testing. Discussions about relative risks and protective factors highlight the possibility that risks from food can be over-estimated and approaches to avoid such risks are proposed. The science of risk management is presented as more than just a method for translating science into policy by demonstrating how social, psychological, economic ethical and other factors can, and should be taken into account. The book makes it clear that if risk communication is to be effective, an integrated approach to risk analysis must be adopted. Front Matter....Pages i-xxiv Front Matter....Pages 1-1 Food, chemicals and risk analysis....Pages 3-18 Front Matter....Pages 19-19 Food chemical risk assessment....Pages 21-56 Quantitative risk assessment....Pages 57-86 Biomarkers in epidemiological and toxicological nutrition research....Pages 87-108 Expert systems for hazard evaluation....Pages 109-132 Risk assessment: alternatives to animal testing....Pages 133-162 Molecular modelling....Pages 163-194 Estimation of dietary intake of food chemicals....Pages 195-218 Assessing risks to infants and children....Pages 219-239 Dietary chemoprevention in toxicological perspective....Pages 240-266 Prioritization of possible carcinogenic hazards in food....Pages 267-295 Threshold of regulation....Pages 296-316 An approach to understanding the role in human health of non-nutrient chemicals in food....Pages 317-327 Front Matter....Pages 329-329 The philosophy of food chemical risk management....Pages 331-335 Consumer perceptions....Pages 336-361 Decision aids....Pages 362-380 Risk evaluation, risk reduction and risk control....Pages 381-398 Risk communication....Pages 399-417 Regulating food-borne risks....Pages 418-451 Front Matter....Pages 453-453 Integrated food chemical risk analysis....Pages 455-466 Back Matter....Pages 467-470