Carcinogenicity Assessment for Risk Factors in Food:-Reference-Cited by-同舟云学术

Carcinogenicity Assessment for Risk Factors in Food:

Published:2013 Issue:1 Volume:1 Page:2013001-2013001
ISSN:2187-8404
Container-title:Food Safety
language:en
Short-container-title:Food Safety

Author:

Nishikawa Akiyoshi¹

Affiliation:

1. Biological Safety Research Center, National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501

Publisher

Food Safety Commission, Cabinet Office

Link

https://www.jstage.jst.go.jp/article/foodsafetyfscj/1/1/1_2013001/_pdf

Reference104 articles.

1. 1. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans. online (PDF) versions of IARC Monographs. 2013. Available at: http://monographs.iarc.fr/ENG/Monographs/PDFs/index.php.

2. 2. Merrill RA. Food safety regulation: reforming the Delaney Clause. Annu Rev Public Health. 1997; 18: 313–340.

3. 3. Kroes R, Renwick AG, Feron V, et al. Application of the threshold of toxicological concern (TTC) to the safety evaluation of cosmetic ingredients. Food Chem Toxicol. 2007; 45(12): 2533–2562.

4. 4. Kroes R, Kleiner J, Renwick A. The threshold of toxicological concern concept in risk assessment. Toxicol Sci. 2005; 86(2): 226–230.

5. 5. Kroes R, Renwick AG, Cheeseman M, et al. European branch of the International Life Sciences Institute. Structure-based thresholds of toxicological concern (TTC): guidance for application to substances present at low levels in the diet. Food Chem Toxicol. 2004; 42(1): 65–83.

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