Food and Nutritional Toxicology (3 credits)

Autumn Quarter, 2005

Instructor:

Lecture Hours:           September 22 – December 1, 2005

Every Tuesday & Thursday 2:30 – 4:00 pm

Lecture Location:       114 Parker Food Science Bldg

Course Description:

            Basic principles of food and nutritional toxicology with primary emphasis on food components and food toxins. The course will cover an overview of absorption, metabolism and excretion of xenobiotics, allergenic and toxic constituents in plant, animal, marine and fungal origin, the role of diet and nutrients in mutagenesis and carcinogenesis, food processing induced toxins and the procedures, laws and regulation of safety assessment of foods including food additives, environmental contaminants, pesticides and antibiotic residues. 

Objectives:

Students will learn:

1.      To understand basic principles of food and nutritional toxicology related to oral exposure routes.

2.      To provide an overview of potentially toxic constituents present in the food supply intentionally or naturally-occurring.

3.      To understand absorption, metabolism and excretion of xenobiotic compounds.

4.      To provide factual information on the topic of food safety involving specific chemical toxicants, food additives, residues, etc. such that they can assimilate and utilize this knowledge as professionals in their field.

5.      To be informed of the current laws, regulations and procedures for food safety assessment.

Assessment: All students need to research and deliver a presentation on a current topic.  The presentation will be delivered in class during the quarter and written as a final research paper.  Students are also expected to contribute actively to class discussions on lecture topics and current issues.  One mid-term and one final examination will be given to test on the basic concepts of the course.  Grades will be determined from presentation (50 pts), research paper (50 pts) and exams (300pts).  Grading Scales: A (400-375), A- (374-360), B+ (359-347), B (346-320), B- (332-320), C+ (319-307), C (306-293, C- (292-280), D+ (279-267), D (266-240), E (Below 240).

Tentative Lecture & Course Content:

9/22 Introduction: course description, objectives, content and expectations. Students choose topics for research paper and presentation

9/27 Structure and function of the GI tract: discussion on the structure and function of the GI tract involved in toxin absorption

9/29 Absorption & distribution of toxic agents, the mode of transport and absorption at the cellular levels

10/4 Xenobiotic metabolism & bioactivation: enzymes involved and mode of action of phase I and phase II reactions, concepts of metabolic activation, reactive intermediates, conjugation and detoxification.

10/6 Excretion of toxins: mechanisms of urinary and biliary excretion of foreign compounds

10/11 Basic principles of toxicology: acute vs chronic toxicity, toxic dose, toxicokinetics, LD50, dose-response relationships, local vs systemic toxicity, antagonism, synergism and potentiation.

10/13 Food intolerances and sensitivities: Lactose intolerance, favism, celiac disease

Mid-Term Exam- October 18

10/20 Mutagens, carcinogens and chemoprevention: etiology of human cancer, fundamentals of genetic toxicology, DNA damage, initiation, promotion and progression.  Ames and mutagenicity assays, species and genetic differences.  Antioxidant function and properties of phytochemicals and functional foods

10/25 Food allergies: IgE mediated allergies, diagnosis of hypersensitivity, allergenic food components, treatment of allergies, prevalence of allergies in infants, and issues related to sulfites in foods

10/27 Toxic constituents of plant and animal origin: antivitamins, enzyme inhibitors, goitrogens, cyanogenic glycosides, oxalates, phytates, saponins, hemagglutinins, estrogens and oligosaccharides.

11/1 Nitrites, nitrates and nitrosamines: nitrite use and benefits, metabolism, and bioactivation, prevalence in foods, nitrosamine chemistry and toxicology.

11/3 Toxic constituents of marine origin and fungal origin: puffer fish, paralytic shellfish poisoning, ciguatera poisoning, toxic algae, histamine and scombroid.  Mushrooms (amanita toxins), hydrazines, and ipomeamarons.

11/8 Acrylamide: mechanism of formation toxicology and safety assessment of acrylamide in foods. 

11/10 Risk and food safety assessment: recommended procedures, laws and regulations, quantitative risk assessment, risk-benefit concept, naturally occurring vs added substances, FDA ‘de minims’ policy.

11/15 FDA Redbook: principles for safety assessment of direct food and color additives, compound classification, required studies, and limitations.

Student Presentations 11/17, 11/22, & 11/29

Final Exam: