Biomarkers In Food Chemical Risk Assessment

Key issues in the use of biomarkers for assessing risks from food chemicals, J.C. Sherlock; approaches for biomarker studies, R.C. Massey; biomarkers used to validate dietary assessments in human population studies, S.A. Bingham; biological monitoring of trace elements to indicate intake and uptake from foods and beverages, H.T. Delves; urinary monitoring of saccharin and acesulfame-K as biomarkers of intake, L.A. Wilson and H.M. Crews; the use of the comet assay as a biomarker to measure the genetic effects of food chemicals and the protective effects of antioxidants administered in vitro and in vivo, D. Anderson et al; biomonitoring of heterocyclic aromatic amines, R.J. Turesky; antioxidant activity of green tea in smokers and non-smokers, B.J.P. Quartley et al; non-invasive or minimally invasive biomarkers of exposure to genotoxic agents derived from foods, D.E.G. Shuker et al; the use of a flow cell bioreactor to monitor chronic exposure, J. McBride et al; application of mechanistic studies of Fecapentaene-12 genotoxicity in the development of a specific biomarker of exposure to this compound, S.M. Plummer et al; biomarkers in food chemical risk assessment, I.R. McConnell and R.C. Garner; the use of biomarkers in food chemical risk assessment, D.R. Tennant.