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Metal toxicity in foods
| Content Provider | Scilit |
|---|---|
| Author | Armendariz, M. Carmen Rubio Torre, Arturo Hardisson De La Fernandez, Angel J. Gutierrez Weller, Dailos Gonzalez Montelongo, Soraya Paz Girones, Consuelo Revert Mesa, Jose M. Caballero |
| Copyright Year | 2017 |
| Description | 292This chapter offers a description of the toxicological importance of metals as well as the risk analysis of metals. The parameters and recommendations used to establish safe intake values for the population are also reviewed. Given that the European Food Safety Agency (EFSA) and other food safety agencies describe cadmium, lead, mercury, arsenic, and aluminum as contaminants in food; the chapter also describes the main characteristics of these metals. For every metal, aspects like distribution in the environment and sources for humans, toxicokinetic and toxicodynamic properties, dietary intakes, and toxic effects are presented. Book Name: Food Toxicology |
| Related Links | https://api.taylorfrancis.com/content/chapters/edit/download?identifierName=doi&identifierValue=10.1201/9781315161075-10&type=chapterpdf |
| Ending Page | 336 |
| Page Count | 46 |
| Starting Page | 291 |
| DOI | 10.1201/9781315161075-10 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2017-12-01 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Food Toxicology Telecommunications Safety Contaminants Chapter Toxicity Metals Arsenic Toxicokinetic Toxicological Recommendations Aluminum |
| Content Type | Text |
| Resource Type | Chapter |