This book investigates the presence and health risks of carcinogenic chemicals in food products. It covers substances like acrylamide, polycyclic aromatic hydrocarbons (PAHs), and nitrosamines, detailing their carcinogenic mechanisms and associated cancer risks. The book emphasizes risk assessment methodologies, regulatory standards, and strategies to reduce carcinogen levels in food. Suitable for food toxicologists and public health professionals, it promotes the assessment and management of dietary carcinogens.
Layla Villarreal is an expert in assessing the health risks of carcinogenic chemicals in food, focusing on how these chemicals contribute to long-term health problems like cancer. Her research explores the presence of toxic substances in food and the potential for exposure to harm. Layla advocates for better food safety regulations and public awareness of carcinogenic risks. She trains health professionals in evaluating and mitigating foodborne chemical hazards.