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Food Toxicology

Food Toxicology by William Helferich
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New data continually indicate that antioxidants 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 of developing specific types of cancers. Research also shows that in America today, the leading causes of death are cancer and heart disease. Considering that diet plays a significant role in the development of both of these diseases, issues of food toxicology become particularly topical.
CRC Press; August 2000
238 pages; ISBN 9781420038316
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Title: Food Toxicology
Author: William Helferich; Carl K. Winter
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