Food Toxicology

222 Pages·2007·4.6 MB·English

Food
Toxicology
Food
Toxicology
Edited by
William Helferich
and
Carl K. Winter
CRC Press
Boca Raton London New York Washington, D.C.
2760/frame/FM Page 4 Monday, July 3, 2000 4:23 PM
Library of Congress Cataloging-in-Publication Data
Food toxicology / edited by William Helferich and Carl K. Winter.
p. cm.
Includes bibliographical references and index.
ISBN 0-8493-2760-1 (alk. paper)
1. Food—Toxicology. I. Helferich, William. II. Winter, Carl K.
RA1258 .F665 2000
615.9′54—dc21 00-037851
CIP
This book contains information obtained from authentic and highly regarded sources. Reprinted material
is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable
efforts have been made to publish reliable data and information, but the author and the publisher cannot
assume responsibility for the validity of all materials or for the consequences of their use.
Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic
or mechanical, including photocopying, microfilming, and recording, or by any information storage or
retrieval system, without prior permission in writing from the publisher.
All rights reserved. Authorization to photocopy items for internal or personal use, or the personal or
internal use of specific clients, may be granted by CRC Press LLC, provided that $.50 per page photocopied
is paid directly to Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923 USA. The
fee code for users of the Transactional Reporting Service is ISBN 0-8492-2760-1/00/$0.00+$.50. The fee
is subject to change without notice. For organizations that have been granted a photocopy license by the
CCC, a separate system of payment has been arranged.
The consent of CRC Press LLC does not extend to copying for general distribution, for promotion, for
creating new works, or for resale. Specific permission must be obtained in writing from CRC Press LLC
for such copying.
Direct all inquiries to CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431.
Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are
used only for identification and explanation, without intent to infringe.
© 2001 by CRC Press LLC
No claim to original U.S. Government works
International Standard Book Number 0-8493-2760-1
Library of Congress Card Number 00-037851
Printed in the United States of America 1 2 3 4 5 6 7 8 9 0
Printed on acid-free paper
© 2000 by CRC Press LLC
2760/frame/FM Page 5 Monday, July 3, 2000 4:23 PM
Preface
At the turn of the 20th century, the average life expectancy was about 40 years
of age. The main causes of death were infections due to microbial pathogens.
As we enter the 21st century, the leading causes of death are now heart dis-
ease and cancer. Diet plays a significant role in both of these diseases, as evi-
denced by estimates that environment including diet may be related to 70%
of all human cancers. By the middle of the 21st century, approximately one
third of the U.S. population will be comprised of persons 65 years or older.
While microbial safety will continue as a major health concern, the contribu-
tion that chronic consumption of bioactive chemicals from our diet plays in
the development and progression of several diseases is becoming extremely
important. New data frequently indicate that antitoxicants may contribute to
reductions in cancer risks and that chronic consumption of low levels of
chemical carcinogens in our diet may contribute to an increased risk for
developing specific types of cancers.
This book provides a comprehensive look at contemporary food toxicology
issues. Its nine chapters all concisely address critical subjects and are
authored by leading U.S. academic experts. The highlights of each chapter
are summarized below:
• Food allergies and intolerance is a topic of increasing concern to
consumers and food manufacturers alike. Allergic individuals must
alter their lifestyles to severely limit their consumption of allergenic
foods while food manufacturers must address potential cross-con-
tamination in the manufacturing environment and provide appro-
priate labeling of potential allergenic components in food.
• Food contains a variety of chemicals that may exist as either dietary
estrogens or dietary antiestrogens. The occurrence of these chem-
icals in our diet is discussed as well as their potential beneficial
and detrimental health effects.
• Bioactive chemicals in our foods also include nonnutritive antitox-
icants. The mechanisms of how such antitoxicants interact with
dietary toxicants are discussed as are their ramifications in assuring
safety of complex mixtures in our diet.
• The food industry is the largest user of biotechnology today. While
various biotechnology methods have been used in food production
for several hundred years, the use of modern genetic engineering
techniques is receiving considerable attention from the public,
industry, and regulatory sectors. Regulatory aspects of genetically
© 2000 by CRC Press LLC
2760/frame/FM Page 6 Monday, July 3, 2000 4:23 PM
modified organisms are provided and comparisons between tradi-
tional breeding and genetic engineering to select desirable traits
are made. The methods used in the genetic modification of foods
also are discussed.
• Microbial toxins that are commonly found in contaminated foods
may pose acute and chronic health risks. The economic significance
and widespread distribution of susceptible seafoods and the etiol-
ogy of toxin production and subsequent accumulation is discussed.
• Several naturally occurring plant compounds have been shown to
be toxic and/or carcinogenic in animals and in humans. A com-
prehensive list of bioactive compounds (detrimental and benefi-
cial) produced by plants is provided. The toxic effects of such
chemicals are discussed as well their potential chemopreventative
mechanisms.
• Pesticide residues in food have generated considerable public, sci-
entific, and regulatory interest in the past 2 decades. Pesticide
regulations, use patterns, and monitoring programs are discussed
and the risks of dietary exposure to pesticides are evaluated.
• Food additives play a major role in many food processing practices.
Their history of use, classification, and regulatory systems are dis-
cussed. Specific case studies of the toxicological assessment of sev-
eral food additives are provided.
• Central to the understanding of risks posed by various types of
chemicals in food that are subject to toxicological scrutiny is our
ability to qualitatively and quantitatively analyze food for such
chemicals. The methods commonly used in the trace analysis of
chemical toxins in food are provided as well as discussions of
pitfalls and limitations related to the sample collection, prepara-
tion, resolution, and detection practices.
It is clear that food toxicology is a diverse topic and we believe that we have
assembled a comprehensive book discussing the most critical and timely
chemical food safety issues. Many of the topic areas reside on both the cutting
edge of technology and in the headlines of newspapers.
We wish to express our gratitude to the chapter authors for their coopera-
tion and contributions and to Dr. Elisabeth Garcia and Judy Howard for their
outstanding editorial and clerical contributions. We also are grateful to
Lourdes Franco of CRC Press for her assistance and patience.
William G. Helferich
Carl K. Winter
© 2000 by CRC Press LLC
2760/frame/FM Page 7 Monday, July 3, 2000 4:23 PM
Editors
William G. Helferich is Associate Professor of Nutrition in the Department
of Food Science and Human Nutrition at the University of Illinois in Urbana,
IL. He holds a Ph.D. in Nutrition from the University of California at Davis,
a M.S. in Dairy Science from the University of Maryland, and a B.S. in Nutri-
tion from Ohio State University.
His research activities focus upon examining the influence of diet and
dietary compounds on the growth of estrogen-dependent breast cancer. His
work is widely published in the leading toxicology and nutrition journals.
Carl K. Winter is Director of the FoodSafe Program and Extension Food Tox-
icologist in the Department of Food Science and Technology at the University
of California at Davis. He holds a Ph.D. in Agricultural and Environmental
Chemistry and a B.S. in Environmental Toxicology, both from the University
of California at Davis.
His research and outreach work focus on chemical contamination of foods.
His most recent work has concerned scientific and public policy aspects of
dietary pesticide risk assessment, the influence of pesticides upon produc-
tion of naturally occurring toxins, and studies of the biosynthetic pathways
for the production of fumonisin mycotoxins from Fusarium moniliforme. He
has authored more than 70 publications in the scientific and lay literature,
gives more than 60 news media interviews annually, and has frequently been
invited to provide testimony for the U.S. House of Representatives on pesti-
cide/food safety matters.
Most recently, Dr. Winter has expanded his outreach efforts to include
musical approaches for food safety education. Thousands of each of his two
food safety musical CDs — “Stayin’ Alive: A Hearty Helping of Food Follies
and Science Serenades” and “Sanitized for Your Consumption: A Menu for
Musical Morsels” — have been distributed throughout the world and he fre-
quently tours the country giving live performances.
© 2000 by CRC Press LLC
2760/frame/FM Page 9 Monday, July 3, 2000 4:23 PM
Contributors
Clinton D. Allred Department of Food Science and Human Nutrition, Uni-
versity of Illinois, Urbana, Illinois
Carlos E. Ayala Department of Food Science, Louisiana State University,
Baton Rouge, Louisiana
Roger A. Coulombe, Jr. Department of Animal, Dairy, and Veterinary Sci-
ences, Programs in Toxicology and Molecular Biology, Utah State Univer-
sity, Logan, Utah
Tanya Louise Ditschun Department of Food Science and Technology, Uni-
versity of California, Davis, California
Nicki J. Engeseth Department of Food Science and Human Nutrition, Uni-
versity of Illinois, Urbana, Illinois
Barbara J. Gauger Food Allergy Research and Resource Program, Univer-
sity of Nebraska/Lincoln, Lincoln, Nebraska
Sonia E. Guzman-Perez Department of Food Science, Louisiana State Uni-
versity, Baton Rouge, Louisiana
Susan L. Hefle Food Allergy Research and Resource Program, University
of Nebraska/Lincoln, Lincoln, Nebraska
William G. Helferich Department of Food Science and Human Nutrition,
University of Illinois, Urbana, Illinois
Suzanne Hendrich Food Science and Human Nutrition, Iowa State Uni-
versity, Ames, Iowa
Rebeca Lopez-Garcia Department of Food Science, Louisiana State Univer-
sity, Baton Rouge, Louisiana
Young-Hwa Ju Department of Food Science and Human Nutrition, Uni-
versity of Illinois, Urbana, Illinois
Douglas L. Park Department of Food Science, Louisiana State University,
Baton Rouge, Louisiana
© 2000 by CRC Press LLC
2760/frame/FM Page 10 Monday, July 3, 2000 4:23 PM
James N. Seiber Center for Environmental Sciences and Engineering and
Department of Environmental and Resource Sciences, University of Neva-
da/Reno, Reno, Nevada
Steve L. Taylor Food Allergy Research and Resource Program, University
of Nebraska/Lincoln, Lincoln, Nebraska
Socrates Trujillo Department of Food Science, Louisiana State University,
Baton Rouge, Louisiana
Carl K. Winter Department of Food Science and Technology, University of
California, Davis, California
© 2000 by CRC Press LLC
2760/frame/FM Page 11 Monday, July 3, 2000 4:23 PM
Contents
1. Food Allergies and Sensitivities
Steve L. Taylor, Susan L. Hefle, and Barbara J. Gauger
2. Dietary Estrogens and Antiestrogens
William G. Helferich, Clinton D. Allred, and Young-Hwa Ju
3. Nonnutrient Antitoxicants in Food
Suzanne Hendrich
4. Safety of Genetically Engineered Foods
Nicki J. Engeseth
5. Microbial Toxins in Foods: Algal, Fungal, and Bacterial
Douglas L. Park, Carlos E. Ayala, Sonia E. Guzman-Perez, Rebeca
Lopez-Garcia, and Socrates Trujillo
6. Natural Toxins and Chemopreventives in Plants
Roger A. Coulombe, Jr.
7. Pesticide Residues in the Food Supply
Carl K. Winter
8. Food Additives
Tanya Louise Ditschun and Carl K. Winter
9. Analysis of Chemical Toxicants and Contaminants in
Foods
James N. Seiber
© 2000 by CRC Press LLC
2760/frame/C01 Page 1 Monday, July 3, 2000 12:38 PM
1
Food Allergies and Sensitivities
Steve L. Taylor, Susan L. Hefle, and Barbara J. Gauger
CONTENTS
Introduction
Immunological Food Hypersensitivities (True Food
Allergies)
Mechanisms
IgE-Mediated Allergic Reaction (Immediate
Hypersensitivity)
Exercised-Induced Allergic Reactions
Cell-Mediated Reactions (Delayed Hypersensitivity)
Nature and Chemistry of Food Allergens
Avoidance of True Food Allergies
Allergen Cross-Contact and Its Control
Celiac Disease (Gluten-Sensitive Enteropathy)
Nonimmunological Food Sensitivities
Anaphylactoid Reactions
Metabolic Food Disorders
Lactose Intolerance
Favism
Idiosyncratic Reactions
Sulfite-Induced Asthma
Role of MSG in Idiosyncratic Reactions
Tartrazine-Induced Asthma and Urticaria
Other Food Additives in Chronic Urticaria and Asthma
Summary
References
© 2000 by CRC Press LLC