History of Food and Nutrition Toxicology

Esther Haugabrooks, PhD, DABT is a food toxicologist currently working as an associate adjunct professor and an industry manager for risk assessment and toxicology. Previously, she worked in the non-profit sector reviewing and promoting the implementation new approach methodologies for international regulatory use. Esther has also worked for the state of Florida as a Health Educator Consultant and Medical Research Manager. Esther has lent her diverse experiences and perspectives to the development of public outreach programs, scientific presentations, publications, and various expert groups. She is an active member of the Society of Toxicology since 2013 and the Toxicology Forum since 2017. As an alumna of Oakwood University with a BS in Biology, Tuskegee University with an MS in Environmental Science, and Iowa State University with a PhD in Toxicology, Esther has cultivated one mission – to promote human health and wellness using an ethical and environmentally friendly approach. A. Wallace Hayes, PhD holds degrees from Auburn University (Ph.D. and MS) and Emory University (AB). He was an NSF predoctoral fellow at Auburn University, an NIH individual postdoctoral fellow at the Vanderbilt University School of Medicine, a NATO Senior Scientist at the Central Veterinary Laboratory in Weybridge, England, and an NIH Research Career Development Awardee. Dr. Hayes has held Professorships at the University of Alabama, the University of Mississippi Medical Center, and Wake Forest University School of Medicine. Dr. Hayes has authored more than 370 peer-reviewed publications, is the editor of Hayes’ Principles and Methods of Toxicology, 7th edition, Human and Experimental Toxicology, Cutaneous and Ocular Toxicology, Toxicology Research and Application, and the co-editor of the Target Organ Toxicity Series of books. Dr. Hayes is the Editor-in-Chief emeritus, of Food and Chemical Toxicology and the co-author of Loomis’ Essential of Toxicology, 5th Edition. Dr. Hayes is past Secretary-General of IUTOX (two terms), past board member of the American Board of Toxicology, past president of the American College of Toxicology, the Toxicology Education Foundation, and the Academy of Toxicological Sciences, the Toxicology Forum, and past member of the council of the Society of Toxicology. Dr. Hayes is a diplomate of the American Board of Toxicology, the Academy of Toxicological Sciences, the American Board of Forensic Medicine, and the American Board of Forensic Examiners. He is a Fellow of the Academy of Toxicological Sciences, the Royal Society of Biology (UK), the Royal Society of Medicine (UK), the American College of Forensic Examiners, and the American College of Nutrition. Dr. Hayes is a registered toxicologist in the European Union (ERT) and a certified nutrition specialist (food safety). Dr. Hayes was honored by the Society of Toxicology in 2006 with its Merit Award, by the Mid-Atlantic Society of Toxicology with its Ambassador Award in 2012, by the American College of Toxicology in 2012 with its Distinguished Scientist Award, and by the International Dose-Response Society in 2013 with its Outstanding Leadership Award, and by The American Academy of Toxicology with its Mildred S. Christian Career Achievement Award in 2021. Dr. Hayes was named a Distinguished Fellow by the American College of Toxicology in 2013 and a fellow of the American Association for the Advancement of Science in 2014.

• 1. Introduction to food and nutritional toxicology2. The Inherent toxicants3. Vitamins and Minerals4. Food Preparation5. Manufacturing 6. Contaminants 7. Additives 8. History of GRAS 9. Dietary Supplements 10. Therapeutics 11. Synergistic Effects 12. Food Intolerance and Allergies 13. Historical Case studies 14. Cross Disciplines of Food and Nutritional toxicology 15. Food Safety Compliance and Legislation 16. Food Safety Assessments and Methodologies 17. Risk assessment

"This collection of 13 chapters covers a broad spectrum of potentially toxic substances that contribute to the makeup of human nutrition.... [including] components of the food and nutrition universe, from inherent toxicants (plant toxins in food) to food safety, including foodborne illnesses and risk assessment. Between these two poles, the book addresses the entire process of food production and consumption,... the human response to food,... the interference of intoxicants,... the modifications of food substance,... the parameters for safety or non-toxicity evaluation, and the regulation for food safety, with related legislation.... A massive sum of information, with a particular focus on the 21st century and the United States. It is a snapshot of the current state of the food chain..." --©Doody’s Review Service, 2024, Alain Touwaide, PhD (Ronin Institute)