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Books > Science & Mathematics > Biology, life sciences > Biochemistry
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Total Diet Studies (Paperback, Softcover reprint of the original 1st ed. 2013)
Loot Price: R5,961
Discovery Miles 59 610
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Total Diet Studies (Paperback, Softcover reprint of the original 1st ed. 2013)
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Unless a food is grossly contaminated, consumers are unable to
detect through sight or smell the presence of low levels of toxic
chemicals in their foods. Furthermore, the toxic effects of
exposure to low levels of chemicals are often manifested slowly,
sometimes for decades, as in the case of cancer or organ failure.
As a result, safeguarding food from such hazards requires the
constant monitoring of the food supply using sophisticated
laboratory analysis. While the food industry bears the primary
responsibility for assuring the safety of its products, the overall
protection of people's diets from chemical hazards must be
considered one of the most important public health functions of any
government. Unfortunately, many countries do not have sufficient
capability and capacity to monitor the exposure of their
populations to many potentially toxic chemicals that could be
present in food and drinking water. Without such monitoring, public
health authorities in many countries are not able to identify and
respond to problems posed by toxic chemicals, which may harm their
population and undermine consumer confidence in the safety of the
food supply. From a trade perspective, those countries that cannot
demonstrate that the food they produce is free of potentially
hazardous chemicals will be greatly disadvantaged or even subject
to sanctions in the international marketplace. The goal of a total
diet study (TDS) is to provide basic information on the levels and
trends of exposure to chemicals in foods as consumed by the
population. In other words, foods are processed and prepared as
typical for a country before they are analyzed in order to better
represent actual dietary intakes. Total diet studies have been used
to assess the safe use of agricultural chemicals (e.g., pesticides,
antibiotics), food additives (e.g., preservatives, sweetening
agents), environmental contaminants (e.g., lead, mercury, arsenic,
cadmium, PCBs, dioxins), processing contaminants (e.g., acrylamide,
polycyclic aromatic hydrocarbons, chloropropanols), and natural
contaminants (e.g., aflatoxin, patulin, other mycotoxins) by
determining whether dietary exposure to these chemicals are within
acceptable limits. Total diet studies can also be applied to
certain nutrients where the goal is to assure intakes are not only
below safe upper limits, but also above levels deemed necessary to
maintain good health. International and national organizations,
such as the World Health Organization, the European Food Safety
Agency and the US Food and Drug Administration recognize the TDS
approach as one of the most cost-effective means of protecting
consumers from chemicals in food, for providing essential
information for managing food safety, including food standards, and
for setting priorities for further investment and study. Total Diet
Studies introduces the TDS concept to a wider audience and presents
the various steps in the planning and implementation of a TDS. It
illustrates how TDSs are being used to protect public health from
chemicals in the food supply in many developed and developing
countries. The book also examines some of the applications of TDSs
to specific chemicals, including contaminants and nutrients.
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