Julie Miller Jones.pdf - jifsan

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Arsenic31 rice samples - 60% US grown NYC stores• range 0.090 ± 0.004 to 0.85 ± 0.03 mg/kg• mean 0.275 ± 0.161 mg/kg• Samples with >0.20 mg/kg, n = 18 in vitro digestionExtractable - As 53 - 102%• Bioaccessibility• Extra long grain > long grain> long grainparboiled> brown riceHe et al J Environ Sci Health B. 2012;47:74-80.44
Arsenic : Se Interactions• Se As accumulation• Se oxidative stress from As and Cd• Sequesters As & Cd -inert conjugates• Se-dependent antioxidant enzymes detoxify• Se - potential countermeasure againsttoxicity induced by As and CdZwolak I, Zaporowska H. Cell Biol Toxicol. 2012;28:31-46.45
Page 1 and 2: Chemical Risks in Our Food inPerspe
Page 3 and 4: Food safety priorities of FDA and W
Page 5 and 6: Definitions• Safety• Toxicity
Page 7 and 8: EWG - F &V to Be Avoided2012: Avoid
Page 10 and 11: Checking Out EWG’s Claim• Data
Page 12 and 13: How Dirty are the “Dirty Dozen?
Page 14 and 15: Pesticide Beliefs• 40% - believe
Page 16 and 17: Imported 48.8 percent of fresh frui
Page 18 and 19: RESULTS• 15 /18 pesticides detect
Page 20 and 21: 2012 - Imported Food HasMore?• Mo
Page 23 and 24: Sensory• Kansas state Univ. n=100
Page 25 and 26: Organic Has More C• 27 varieties
Page 27 and 28: Vitamin C is the same• Green and
Page 29 and 30: Organic More Alkaloids• Organic p
Page 32: Acrylamide - Exposure Adults• Exp
Page 35 and 36: UK FSA• “ Total intakes are so
Page 37 and 38: Acrylamide - Reduction Strategies f
Page 39 and 40: Acrylamide - Take Out A Food• Wha
Page 41 and 42: Acrylamide, Coffee and HealthOutcom
Page 46 and 47: BPA & Food Packaging
Page 48 and 49: European Food SafetyAuthority (EFSA
Page 50 and 51: Stump data - Denmark/ Canada• Unc
Page 52 and 53: BPA in Canned Food - Health Canada
Page 54 and 55: A Word about Dose• Rats ≠ Human
Page 56 and 57: Transfer from Baby Bottles• Worst
Page 58 and 59: A Word about DoseIf 100's or 1000's
Page 60 and 61: Risks - My Pipe Dream List forConsu
Page 63: BPA and Metabolic Syndrome• Prove

Julie Miller Jones.pdf - jifsan

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