Voeding en gezondheid - toxische stoffen in de voeding

I.M.C.M. Rietjens, G.M. Alink

Research output: Contribution to journalArticleAcademicpeer-review

21 Citations (Scopus)

Abstract

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
Original languageDutch
Pages (from-to)2365-2370
JournalNederlands Tijdschrift voor Geneeskunde
Volume147
Issue number48
Publication statusPublished - 2003

Keywords

  • nutrition
  • toxins
  • food contamination
  • pollution
  • heavy metals
  • dioxins
  • polychlorinated biphenyls
  • aromatic hydrocarbons
  • polycyclic hydrocarbons
  • amines
  • acrylamides

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