Perspectives on toxicological risk — an example: Foodborne carcinogenic risk

Abstract

Epidemiologists estimate that approximately one third of all cancer deaths can be attributed to diet. It is instructive to attempt to apportion this dietary carcinogenic risk to the specific classes of foodstuffs and food additives, pesticides, etc., that are typically regulated. When this is done it is evident that virtually all the calculated risk can be attributed to naturally occurring carcinogens in the diet. This article indicates that both epidemiological data and the simplest kind of risk assessment agree that foodborne carcinogenic risk probably overwhelmingly originates from the food itself and not from additives, pesticides, or contaminants.

Key words:

• Cancer risk
• carcinogens in food
• food additives and cancer
• cancer risk assessment

Notes

Dr. Scheuplein is Acting Director, Office of Toxicological Sciences, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, D.C. The opinions expressed are the author's and they should not be construed as representing the official policy of the Food and Drug Administration.