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Adverse effects of foods

Adverse effects of foods

A variety of topics are discussed by experts, covering food toxicants and other risk factors related to food consumption for nutritionists, food scientists, and other health professionals. Twenty seven of the 46 chapters address naturally-occurring, environmental (e.g., contaminants, agricultural chemicals, mercury), and social toxicants (especially alcohol), dietary additives, and infected foods. Other topics include: health status effects (genetics, allergy); excessive intakes; naturally-occurring and culturally-induced deficient intakes; nutritional imbalances; infant feeding; and adverse diets. The specific adverse effects of these real or potential risks related to food consumption are emphasized. (wz)

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Accession: 001158501

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DOI: 10.1016/0278-6915(83)90164-3

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