Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 49, Issue 10, Pages 2149-2157Publisher
WILEY
DOI: 10.1111/ijfs.12606
Keywords
Cocktail effects; Endocrine-disrupting chemicals; food residues cocktails; food risk assessment; organophosphorus pesticides; xenoestrogens
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Food might contain residues of agricultural chemicals (e. g. pesticides), additives (e. g. colourants) and/or natural toxins (e. g. solanine in potatoes) which present health risks to consumers. The risks of such residues, additives and natural toxins are generally low (i.e. acceptable) when considered in isolation. However, an average meal is likely to contain a cocktail of residues, additives and/or natural toxins that might have additive or synergistic effects. This review explores potential cocktail effects with reference to two case examples, organophosphorus pesticides (OPs) and xenoestrogens, and concludes that we should extend our thinking to encompass interactions between residues, additives and natural toxins when assessing food risk.
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