Introduction to risk management

Abstract

Part 1 of this textbook describes the ways in which consumers are exposed to dietary substances. Adverse effects and their underlying mechanisms of dietary substances are dealt with in Part 2. In Part 3, the information given in Parts 1 and 2 is integrated for managing toxicological risks due to food intake. Background information is provided to recognize and identify potential toxicological risks associated with dietary intake in present-day society. Some examples of health risks from food and its components will be given, and the importance of prevention, intervention, and control will be explained. In addition, a number of possibilities to reduce these risks will be described. Finally, an overview of the contents of the other chapters of Part 3 will be given.