Food Toxicology and Safety: Evaluating Dietary Risks and Functional Ingredients

Abstract

Food remains a fundamental determinant of human health, with significant implications for disease prevention, longevity, and overall quality of life. This review critically examines the multifaceted relationship between dietary patterns, food-derived carcinogens, metabolic health outcomes, and technological innovations in the modern food system. Empirical evidence indicates that specific dietary behaviors—such as excessive intake of red and processed meats, low consumption of vegetables and fruits, and habitual intake of sugar-sweetened beverages—are associated with increased risks of obesity, Type 2 diabetes, cardiovascular disease, and several types of cancer. Mechanistically, foodborne carcinogens may exert harmful effects through multiple biological pathways, including the dysregulation of gene expression, interference with DNA repair, alteration of cell cycle progression, and inhibition of apoptosis. Dietary exposure to compounds such as heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), acrylamide, nitrosamines, and mycotoxins has been shown to significantly elevate the risk of malignancies and contribute to the development of metabolic disorders. In response to these challenges, recent advancements in food science and technology are paving the way for novel preventive strategies. Innovations such as blockchain-enabled traceability, CRISPR-Cas gene editing for nutrient optimization, and 3D food printing for personalized nutrition are being actively explored for their potential to enhance food safety and reduce exposure to harmful substances. Furthermore, emerging tools like bioprocessing for food preservation, nanotechnology for precision nutrient delivery, smart packaging technologies, and precision fermentation are redefining sustainable food production while mitigating toxicological risks. Future directions should emphasize the development of functional foods enriched with bioactive phytochemicals, the implementation of technological interventions to improve traceability and contamination control, and the strengthening of global regulatory frameworks—including pesticide regulation and food labeling policies. Collaborative efforts among researchers, food technologists, public health professionals, and policymakers, alongside consumer education, are essential to fostering a resilient and health-oriented global food system.

Keywords

adulterations and public health / food / mechanism / toxicology

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