Food is a basic human need. Our diet provides the human body with nutrients and other elements that are necessary for maintaining a good health. Sufficient intake of nutrients is therefore considered vital.
However, in the past years the environmental impact on our food and an increased adherence to the Westernized diet which consists of ultra-processed foods, have negatively impacted the quality of our food and thus also our nutrition. In addition to these influences, today's food is produced differently, and food patterns change and shift towards more sustainable diets. A major change from animal meat to more plant-based foods is occurring, whilst new protein sources are introduced, such as insects, seaweed, and artificial protein sources. Food additives, such as artificial sweeteners, are also becoming increasingly popular. These environmental and sustainable developments have led to the introduction of new foods, different proportions of nutrients in our foods, and new elements to our food that altogether are potentially harmful for our health. Growing interest in the use of nutrient supplements also introduces potential risks with consuming levels of nutrients above those deemed tolerable or safe. Therefore, having a better understanding of nutritional toxicity in the context of the modern food industry becomes fundamental.
Despite the fact that the safety of our food is receiving more attention and is therefore becoming essential, there is still a lack of understanding of the relationship between our diet and nutrition-related diseases. It is therefore important to gain more insights into the physiological and molecular aspects of nutrition-induced toxicity. In addition, the impact of nutritional toxicity on individuals changes when moving through different life stages and nutritional status. For example, potential toxicity from food and nutrients during pregnancy and the child's first 1000 days of life can affect current and future life and health, potentially linking to increased risk of non-communicable diseases. Investigating the toxicity of a particular nutrient in a targeted population will help to guide healthy and safe nutritional strategies.
The current Research Topic is aimed at increasing insights into the potentially harmful effects of nutrients and/or other nutritional elements on human health. Submissions will be accepted in the form of Original Research (both in vitro and in vivo), Systematic Reviews and Meta-Analyses, Reviews and Clinical Trials.
Subtopics of interest in this context include (but are not limited to):
• Food as a source of toxicants
• Dietary phytochemicals and toxicity
• Nutritional toxicity in targeted populations, including during pregnancy and the first 1000 days of life
• Vitamin and mineral toxicity
• Food supplements and toxicity
• Nutrition and environmental toxicants
• Food additives and toxicity
• Novel food sources and the impact on human health
Food is a basic human need. Our diet provides the human body with nutrients and other elements that are necessary for maintaining a good health. Sufficient intake of nutrients is therefore considered vital.
However, in the past years the environmental impact on our food and an increased adherence to the Westernized diet which consists of ultra-processed foods, have negatively impacted the quality of our food and thus also our nutrition. In addition to these influences, today's food is produced differently, and food patterns change and shift towards more sustainable diets. A major change from animal meat to more plant-based foods is occurring, whilst new protein sources are introduced, such as insects, seaweed, and artificial protein sources. Food additives, such as artificial sweeteners, are also becoming increasingly popular. These environmental and sustainable developments have led to the introduction of new foods, different proportions of nutrients in our foods, and new elements to our food that altogether are potentially harmful for our health. Growing interest in the use of nutrient supplements also introduces potential risks with consuming levels of nutrients above those deemed tolerable or safe. Therefore, having a better understanding of nutritional toxicity in the context of the modern food industry becomes fundamental.
Despite the fact that the safety of our food is receiving more attention and is therefore becoming essential, there is still a lack of understanding of the relationship between our diet and nutrition-related diseases. It is therefore important to gain more insights into the physiological and molecular aspects of nutrition-induced toxicity. In addition, the impact of nutritional toxicity on individuals changes when moving through different life stages and nutritional status. For example, potential toxicity from food and nutrients during pregnancy and the child's first 1000 days of life can affect current and future life and health, potentially linking to increased risk of non-communicable diseases. Investigating the toxicity of a particular nutrient in a targeted population will help to guide healthy and safe nutritional strategies.
The current Research Topic is aimed at increasing insights into the potentially harmful effects of nutrients and/or other nutritional elements on human health. Submissions will be accepted in the form of Original Research (both in vitro and in vivo), Systematic Reviews and Meta-Analyses, Reviews and Clinical Trials.
Subtopics of interest in this context include (but are not limited to):
• Food as a source of toxicants
• Dietary phytochemicals and toxicity
• Nutritional toxicity in targeted populations, including during pregnancy and the first 1000 days of life
• Vitamin and mineral toxicity
• Food supplements and toxicity
• Nutrition and environmental toxicants
• Food additives and toxicity
• Novel food sources and the impact on human health