Chemical and biochemical implications of human and animal exposure to toxic substances in food

Abstract

The complexities of the subject of food toxicants are surveyed in regard to their qualitative and quantitative aspects. Chemical and biochemical implications are reviewed, tracing the stages in the transit through the body of chemical entities in food. The capacity of the intestinal flora to bring about chemical transformations of ingested compounds may lead to detoxication or serve to create new and potent toxicants. The role of the intestinal mucosa in relation to food toxins is surveyed from the standpoint of recent observations. The impact of food toxins on the liver is the most striking and general aspect of their action. Nuclear and cytoplasmic events are delineated, in terms of their repercussions on the body economy. The chemical basis of events in other organs, resulting from exposure to food toxins, is illustrated by selected examples of effects on endocrine, reproductive, nervous and renal function. Reference is made to the potential of some food toxicants for mutagenesis, teratogenesis and carcinogenesis and consideration given to the biochemical mechanisms that may be involved. Food allergy is briefly discussed in chemical terms and an assessment made of the immunological implications of the presence of additives and residues in food. Finally, attention is drawn to the change in outlook that has occurred in the past twenty-five years and to the need for perspective in judging the implications of exposure to toxic substances in food. © 1970, Walter de Gruyter. All rights reserved.