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 language | Dutch |
|---|---|
| Pages (from-to) | 2365-2370 |
| Journal | Nederlands Tijdschrift voor Geneeskunde |
| Volume | 147 |
| Issue number | 48 |
| Publication status | Published - 2003 |
Keywords
- nutrition
- toxins
- food contamination
- pollution
- heavy metals
- dioxins
- polychlorinated biphenyls
- aromatic hydrocarbons
- polycyclic hydrocarbons
- amines
- acrylamides
