A variety of processing methods are used to make foods edible; to
pennit storage; to alter texture and flavor; to sterilize and
pasteurize food; and to destroy microorganisms and other toxins.
These methods include baking, broiling, cooking, freezing, frying,
and roasting. Many such efforts have both beneficial and harmful
effects. It is a paradox of nature that the processing of foods can
improve nutrition, quality, safety, and taste, and yet occasionally
lead to the formation of anti-nutritional and toxic compounds.
These multifaceted consequences of food processing arise from
molecular interactions among nutrients with each other and with
other food ingredients. Since beneficial and adverse effects of
food processing are of increasing importance to food science,
nutrition, and human health, and since many of the compounds formed
have been shown to be potent carcinogens and growth inhibitors in
animals, I organized a symposium broadly concerned with the
nutritional and toxicological consequences of food processing. The
symposium was sponsored by the American Institute of Nutrition
(AIN) -Federation of American Societies for Experimental Biology
(FASEB) for its annual meeting in Washington, D.C., April 1-5,
1990. Invited speakers were asked to develop at least one of the
following topics: 1. Nutrient-nonnutrient interactions between
amino acids, proteins, carbohydrates, lipids, minerals, vitamins,
tannins, fiber, natural toxicants, etc. 2. Effects of radiation. 3.
Thermally induced formation of dietary mutagens, antimutagens,
carcinogens, anticarcinogens, antioxidants, and growth inhibitors.
4. Effects of pH on nutritional value and safety.
General
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