scope:

Including the latest reviews of the most current issues related to food and nutrition toxicity, Reviews in Food and Nutrition Toxicity, Volume 3 distills a wide range of research on food safety and food technology. Put together by a strong team with a wealth of broad experience, the continuation of this important new series includes contributions from the fields of medicine, public health, and environmental science.
Topics covered in Volume Three include:

• MEG-related toxic, pathological, and etiological findings in the liver, stomach, blood, testes/uterus, kidneys, peritoneum, and skin
  
• Current information on pharmacokinetic and toxicodynamic aspects of methyl mercury toxicity
  
• The limits set by various agencies for, and the possible effects of, exposure to Uranium via ingestion and inhalation
  
• Evidence that nutrition can modify PCB toxicity and its implications in numerous age-related diseases
  
• The most recent findings on oxysterols' toxic and pro-atherosclerotic effects and the use of antioxidants supplements to prevent their generation in foods
  
• Examples of published safety data, drug interactions, and problems with formulated products
  
• Potential dangers and benefits of genetically modified foods, moral and ethical issues, and benefit risk ratios
  
• Emerging issues in food contamination, recently-discovered contaminants, the increased use of genetically engineered crops, and their effects on children
  
• New views on the onset of celiac disease, its symptoms outside the gastrointestinal tract, and its diagnosis and management
  A timely compilation, the book sheds light on the most important issues in food safety today. It is a valuable resource for anyone involved in the food industry or academics researching food science and food technology.