ABSTRACT

This chapter focuses on chronic long-term health risks from exposure to chemical contaminants. It describes dietary exposure to potentially toxic chemical substances in food and diets, such as lead, cadmium, mercury, arsenic, fluoride, and, to a lesser extent, boron, which arise via uptake processes from soil or water often contaminated by industrial processes. Human exposure is defined as the contact over time and space between the chemical and the individual. A great many chemicals are circulating in the environment and occur in foods, so humans will continue to be exposed to varying degrees via their dietary intakes. The chapter summarizes the methodology for evaluating exposure to chemical contaminants in foods and diets and outlines selected results in terms of risk and risk management. The overall aim is not just to evaluate the risk but to reduce chemical exposure and hence food-borne risks by taking appropriate management actions.