Food Chemical Risk Analysis

1. Front Matter

   Pages i-xxiv

   PDF

2. Introduction

   1. Front Matter

      Pages 1-1

      PDF

   2. Food, chemicals and risk analysis

      • D. R. Tennant

      Pages 3-18

3. Risk Assessment

   1. Front Matter

      Pages 19-19

      PDF

   2. Food chemical risk assessment

      • D. J. Benford, D. R. Tennant

      Pages 21-56

   3. Quantitative risk assessment

      • D. P. Lovell, G. Thomas

      Pages 57-86

   4. Biomarkers in epidemiological and toxicological nutrition research

      • G. van Poppel, H. Verhagen, B. Heinzow

      Pages 87-108

   5. Expert systems for hazard evaluation

      • P. Judson

      Pages 109-132

   6. Risk assessment: alternatives to animal testing

      • C. L. Broadhead, R. D. Combes, M. Balls

      Pages 133-162

   7. Molecular modelling

      • D. F. V. Lewis

      Pages 163-194

   8. Estimation of dietary intake of food chemicals

      • J. S. Douglass, D. R. Tennant

      Pages 195-218

   9. Assessing risks to infants and children

      • N. R. Reed

      Pages 219-239

   10. Dietary chemoprevention in toxicological perspective

       • H. Verhagen, C. J. M. Rompelberg, M. Strube, G. van Poppel, P. J. van Bladeren

       Pages 240-266

   11. Prioritization of possible carcinogenic hazards in food

       • L. Swirsky Gold, T. H. Slone, B. N. Ames

       Pages 267-295

   12. Threshold of regulation

       • M. A. Cheeseman, E. J. Machuga

       Pages 296-316

   13. An approach to understanding the role in human health of non-nutrient chemicals in food

       • N. Lazarus, J. A. Norman, E. M. Mortby

       Pages 317-327

4. Risk Management

   1. Front Matter

      Pages 329-329

      PDF

   2. The philosophy of food chemical risk management

      • F. F. Busta, C. F. Chaisson

      Pages 331-335

   3. Consumer perceptions

      • A. C. D. Hayward

      Pages 336-361

   4. Decision aids

      • M. Postle, D. Ball

      Pages 362-380

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.

• assessment
• chemistry
• chemoprevention
• food chemistry
• prevention
• risk assessment

• TAS International, Malvern, Worcestershire, London, UK

  David R. Tennant

Policies and ethics