Food Toxicology and Food Safety: Report of the 3rd International Electronic Conference on Foods: Food, Microbiome, and Health-A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing

The purpose of the conference session summarized in this article was to bring together international experts on food toxicology and food safety and share the current scientific knowledge on these topics. The presentations covered a wide range of interdisciplinary issues, including (i) the impact of diet on body weight and health outcomes including results from animal models of carcinogenesis, (ii) methods for microbial oil extraction, (iii) food processing and its impact on food safety and health, (iv) novel compounds to avoid mycotoxin contamination of agricultural products, and (v) the safety of cannabidiol in food supplements based on Cannabis sativa extracts. Some of the conclusions of the presentations included that correct food choices may impact on the risk of non-communicable diseases such as cancer, that food processing may have an influence on health, by either reducing or increasing risks, and that research regarding novel compounds is important, which may have preventive but also detrimental effects on health.

Automated summary

This article summarizes a conference session that aimed to bring together international experts in food toxicology and food safety to share scientific knowledge. The presentations covered a wide range of interdisciplinary issues, including the impact of diet on health outcomes, methods for microbial oil extraction, food processing and its effects on safety and health, avoiding mycotoxin contamination, and the safety of cannabidiol in food supplements. Conclusions from the presentations showed that food choices can affect the risk of non-communicable diseases, food processing can have both positive and negative effects on health, and research on novel compounds is important for prevention and health.