Voeding en gezondheid - toxische stoffen in de voeding
With respect to food, the most important factors causing adverse health effects are: an unbalanced diet, overconsumption of alcohol or fat, the presence of microbial contamination and the presence of natural toxines. Two additional factors, the presence of environmental contaminants and products formed on heating food, may also be of importance. It is generally assumed that, when combined, food-related factors contribute to around 35% of overall cancer incidence
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| Main Authors: | , |
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| Format: | Article/Letter to editor biblioteca |
| Language: | Dutch |
| Subjects: | acrylamides, amines, aromatic hydrocarbons, dioxins, food contamination, heavy metals, nutrition, pollution, polychlorinated biphenyls, polycyclic hydrocarbons, toxins, acrylamiden, aminen, aromatische koolwaterstoffen, dioxinen, polychloorbifenylen, polycyclische koolwaterstoffen, toxinen, verontreiniging, voeding, voedselbesmetting, zware metalen, |
| Online Access: | https://research.wur.nl/en/publications/voeding-en-gezondheid-toxische-stoffen-in-de-voeding |
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| Summary: | With respect to food, the most important factors causing adverse health effects are: an unbalanced diet, overconsumption of alcohol or fat, the presence of microbial contamination and the presence of natural toxines. Two additional factors, the presence of environmental contaminants and products formed on heating food, may also be of importance. It is generally assumed that, when combined, food-related factors contribute to around 35% of overall cancer incidence |
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