Naturally occurring toxicants and food additives: Our perception and management of risks
1979
Hall, Richard L.
In the list of food hazard sources, natural toxicants and food additives rank low on the list, but they are real risks that need to be managed and can serve as a measure for other food-related risks. Animal experimentation and human experience provide information by which toxicological risks and safety are judged. Safety evaluation considers the dose-response relationship, defense mechanisms, level of confidence in results, and quantification to determine the acceptable daily intake or margin of safety. The chief issue of debate is whether the dose-response curve is linear or curved which influences what is considered the virtually safe dose. Natural toxicants can be approached from origin, pharmacological effect, particular interest, and manageability or reduction. Solanine, islanditoxin, cyanogenetic glycosides, carototoxin, coniine, saxitoxin, tutin, and hyenanchin are toxins that are found in such common foods as potatoes, rice, carrots, and honey.
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