ABSTRACT

New data continually indicate that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers. Research also shows that in America today, the leading causes of death are cancer and heart disease.

chapter 1|36 pages

Food Allergies and Sensitivities

chapter 2|20 pages

Dietary Estrogens and Antiestrogens

chapter 3|20 pages

Nonnutrient Antitoxicants in Food

chapter 4|16 pages

Safety of Genetically Engineered Foods

chapter 7|24 pages

Pesticide Residues in the Food Supply

chapter 8|16 pages

Food Additives