| Abstract: | Food contains a variety of compounds of natural origin that may be harmful when consumed too frequently or at a very high dose level or under inappropriate conditions. Examples for such constituents include the glucosinolates in cabbage or tyrpsin inhibitors in raw beans. Other constituents such as vicin in broad beans or glycyrrhizic acid in liquorice may be harmful for a subpopulation only, e.g., in patients suffering from high blood pressure or in individuals bearing certain genetic defects of metabolism. Furthermore, food may contain compounds which have been added by purpose (legal food additives) such as emulsifiers, preservatives, synthetic colors etc. These compounds are under strict regulation and their safety has been tested rigorously. Contaminants in food such as dioxins, pesticides, drug residues etc. may originate from illegal or inappropriate production or treatment. At lower levels they may reflect background contamination, e.g., in the environment. Finally, nutritional supplements and ingredients of ‘functional food’ require special toxicological testing and evaluation since not all compounds considered as ‘healthy’ in certain concentrations are also beneficial or safe when consumed at higher doses. |
