Nutritional Toxicology

Dr. Lishi Zhang is a professor from Department of Nutrition and Food Safety in West China School of Public Health, Sichuan University.  He is an executive director of Branch of Nutritional Toxicology in Chinese Nutrition Society, and a council member of Chinese Society of Toxicology, also vice director of Branch of Food Hygiene in Chinese Preventive Medicine Association.  He serves as an editorial board member for several journals, such as Journal of Hygiene Research and Chinese Journal of Food Hygiene. His research focuses on nutrition and food toxicology.  Dr. Zhang has published more than 300 research articles on both Chinese and international journals.

1 Preface.- 2 Effects of Nutrients/nutrition on Toxicants/toxicity.- 3 Effects of Xenobiotics on Nutrition.- 4 Effects of Antinutritional Factors on the Digestibility, Bioavailability and Quality of Protein.- 5 Natural Toxicants Originating from Food/Diet.- 6 Food contaminants.- 7 Food additives.- 8 Food contact materials.- 9 Genetically modified food.- 10 Tolerable upper limits of nutrients.- 11 Risk assessment and Risk-benefit assessment.- 12 Nutrients/Nutrition and Drug Interaction.- 13 Phytochemicals and Health.- 14 Adverse Effects of Phytochemicals.