Pesticides and natural toxicants in foods.
Foods, in addition to supplying the nutrients, vitamins, and minerals necessary to sustain life, may also contain a variety of naturally-occurring toxins in varying quantities.
While some of these can present a health risk to the consuming public, usually when certain food items are not prepared properly, research has identified a beneficial role for some in helping to prevent illness.
A more important risk derives from the synthetic compounds, such as pesticides, that may contaminate foods.
Recent debate among scientists and government policy makers, reported widely in both the scholarly and popular press, has sought to clarify the relative public health risks presented by natural toxins versus pesticidal residues present in foods (.).
Mots-clés Pascal : Pesticide, Produit alimentaire, Intoxication alimentaire, Toxine, Contamination, Taux risque, Etats Unis, Amérique du Nord, Amérique, Régime alimentaire, Résidu, Organisme non cible, Article synthèse, Produit agrochimique, Effet polluant, Toxique, Effet secondaire, Aliment
Mots-clés Pascal anglais : Pesticides, Foodstuff, Food poisoning, Toxin, Contamination, Risk rate, United States, North America, America, Diet, Residue, Non target organism, Review, Agricultural chemical product, Pollutant effect, Poison, Secondary effect, Food
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 92-0560007
Code Inist : 002A35E. Création : 199406.