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Devenir des contaminants toxiques des aliments dans l’environnement digestif

Abstract : Many studies seem to establish a relationship between human diet and the occurrence of several diseases. One of the main explanatory factors could be the repeated exposure to low doses of toxic contaminants with food intake. They are either micropollutants accumulated by plants or animals during their production then transferred in related food products or process-induced toxicants from agricultural raw materials. Chemical risk assessment related to the presence of these contaminants in food is therefore a major issue for agricultural research. It requires to assess the quantity of toxic substances digested by the consumer. Up to now, this estimation is based most often on a quantification of contaminants co-ingested with food without taking into account digestion possible modulating effects yet proved for nutrients and drugs. After a short reminder on the main contaminants likely to be found in food, this article points out how the development of new investigation tools of digestive tract can permit to better assess the risk related to food exposure to contaminants. It also demonstrates the interest to study more in deep the interactions between these contaminants and intestinal microbiota.
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  • HAL Id : hal-02634873, version 1
  • PRODINRA : 274115

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Erwan Engel, Maïa Meurillon, Christelle Planche, P. Peyret. Devenir des contaminants toxiques des aliments dans l’environnement digestif. Innovations Agronomiques, INRAE, 2014, 36, pp.135-149. ⟨hal-02634873⟩

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