Resumo

VARGAS FLORES, Tania  e  BALTAZAR VERASTEGUI, Mónica. Toxicología alimentaria. Rev. Act. Clin. Med [online]. 2014, vol.41, pp. 2172-2175. ISSN 2304-3768.

Toxicology is a science that studies various chemicals and the body's reaction to these further analyze the methods that can counteract the side effects. Therefore food toxicology is based on the study of additives and contaminants and their adverse effects on the body chemicals. To do this it is needed to understand that toxic that occur in food are non-specific, may be of natural origin (which is a natural food source), intentional (substances foreign to the food but its concentration is known) or accidental (not knows the reason is found in the food or its concentration), there are generated toxic process (chemically treated food). For a process involving intoxication five factors occurs: the toxic agent, a biological system, absorption body, the interaction time between the toxic agent and the organism plus excretion toxicant. The interaction time is one of the most important factors, as will identify the level of risk that an intoxicated individual and if chronic intoxication, acute or subacute intoxication, is present.

Palavras-chave : Toxicology; Food; Nutrition.