Nutritional and Toxicological Consequences of Food Processing

1. Front Matter

   Pages i-xi

   PDF

2. Food Safety Assurance: The European Perspective

   • E. Quattrucci, R. Walker

   Pages 1-9

3. Wholesomeness and Safety of Irradiated Foods

   • A. John Swallow

   Pages 11-31

4. A Light-Induced Tryptophan-Riboflavin Binding: Biological Implications

   • Eduardo Silva, Marta Salim-Hanna, Ana M. Edwards, M. Inés Becker, Alfredo E. De Ioannes

   Pages 33-48

5. Synthesis and Availability of Niacin in Roasted Coffee

   • Jean Adrian, Régine Frangne

   Pages 49-59

6. Interaction between Casein and Vitamin a during Food Processing

   • Annie Poiffait, Jean Adrian

   Pages 61-73

7. Thermal Degradation of Carotenes and Influence on their Physiological Functions

   • Lena Jonsson

   Pages 75-82

8. Formation of Meat Mutagens

   • Margaretha Jägerstad, Kerstin Skog

   Pages 83-105

9. Formation of Heterocyclic Amines during Meat Extract Processing and Cooking

   • H. U. Aeschbacher

   Pages 107-113

10. An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens

    • Nicola Loprieno, Guido Boncristiani, Gregorio Loprieno

    Pages 115-131

11. Mutagens and Carcinogens in Cooked Foods: Concentration, Potency and Risk

    • J. S. Felton, M. K. Knize, K. W. Turteltaub, M. H. Buonarati, R. T. Taylor, M. Vanderlaan et al.

    Pages 133-133

12. Beef Supernatant-Fraction-Based Studies of Heterocyclic Amine-Mutagen Generation

    • R. T. Taylor, E. Fultz, M. G. Knize, J. S. Felton

    Pages 135-135

13. Carcinogens in Our Food and Cancer Prevention

    • J. H. Weisburger

    Pages 137-151

14. Modification of Carcinogen Metabolism by Indolylic Autolysis Products of Brassica Oleraceae

    • Christopher A. Bradfield, Leonard F. Bjeldanes

    Pages 153-163

15. Dietary Modulation of the Glutathione Detoxification Pathway and the Potential for Altered Xenobiotic Metabolism

    • T. K. Smith

    Pages 165-169

16. Prevention of Adverse Effects of Food Browning

    • Mendel Friedman

    Pages 171-215

17. Inhibition of Browning by Sulfites

    • B. L. Wedzicha, I. Bellion, S. J. Goddard

    Pages 217-236

18. Hepatotoxicity Caused by Dietary Secondary Products Originating from Lipid Peroxidation

    • Kazuki Kanazawa

    Pages 237-253

19. Dietary N-3 Polyunsaturated Fatty Acids of Fish Oils, Autoxidation ex vivo and Peroxidation in vivo: Implications

    • John E. Kinsella

    Pages 255-268

20. Formation and Action of Anticarcinogenic Fatty Acids

    • M. W. Pariza, Y. L. Ha, H. Benjamin, J. T. Sword, A. Grüter, S. F. Chin et al.

    Pages 269-272

A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular interactions among nutrients with each other and with other food ingredients. Since beneficial and adverse effects of food processing are of increasing importance to food science, nutrition, and human health, and since many of the compounds formed have been shown to be potent carcinogens and growth inhibitors in animals, I organized a symposium broadly concerned with the nutritional and toxicological consequences of food processing. The symposium was sponsored by the American Institute of Nutrition (AIN) -Federation of American Societies for Experimental Biology (FASEB) for its annual meeting in Washington, D.C., April 1-5, 1990. Invited speakers were asked to develop at least one of the following topics: 1. Nutrient-nonnutrient interactions between amino acids, proteins, carbohydrates, lipids, minerals, vitamins, tannins, fiber, natural toxicants, etc. 2. Effects of radiation. 3. Thermally induced formation of dietary mutagens, antimutagens, carcinogens, anticarcinogens, antioxidants, and growth inhibitors. 4. Effects of pH on nutritional value and safety.

• Carotenoids
• Lipid
• Niacin
• Nutrition
• Oxidation
• Riboflavin
• Vitamin
• Vitamin A
• allergy
• cancer
• cancer prevention
• enzymes
• food safety
• metabolism
• soy

• U.S. Department of Agriculture, Albany, USA

  Mendel Friedman

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