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Nutrition and Immunology pp 355–361Cite as

Food Toxicology and Immunity

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Abstract

Food is an extremely complex matrix consisting of thousands of natural components, many of which have not been characterized. In addition, it may contain food additives (such as colorings, texturizers, flavoring agents, etc.), pesticide residues, drugs used in food-producing animals, chemical pollutants (such as lead and arsenic), microbial contaminants, and substances produced by cooking. As stated by Katsonis et al. (1),“Food in general is more complex and variable in composition than are all the other substances to which humans are exposed. However, there is nothing to which humans have greater exposure despite the uncertainty about its chemical identity, consistency, and purity.”

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Authors
  1. Linda Rasooly
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  2. Noel R. Rose
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Editor information

Editors and Affiliations

  1. Division of Rheumatology/Allergy and Clinical Immunology, Department of Internal Medicine, University of California at Davis, Davis, CA, USA

    M. Eric Gershwin MD

  2. Department of Food Science and Technology, University of California at Davis, Davis, CA, USA

    J. Bruce German PhD

  3. Department of Nutrition, University of California at Davis, Davis, CA, USA

    Carl L. Keen PhD

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Rasooly, L., Rose, N.R. (2000). Food Toxicology and Immunity. In: Gershwin, M.E., German, J.B., Keen, C.L. (eds) Nutrition and Immunology. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-59259-709-3_29

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  • DOI: https://doi.org/10.1007/978-1-59259-709-3_29

  • Publisher Name: Humana Press, Totowa, NJ

  • Print ISBN: 978-1-61737-148-6

  • Online ISBN: 978-1-59259-709-3

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