chapter 1 Toxicity of herbal beverages / chapter 2 Arsenic in vegetables -- An evaluation of risk from the consumption of produce from residential and mine gardens in Yellowknife, Northwest Territories, Canada / chapter 3 Cyanogenic compounds in cassava and exposure to cyanide / chapter 4 Phytoestrogens in the prevention and prognosis of female hormonal cancers / chapter 5 Dietary retinol as a toxic substance / chapter 6 Rhabdomyolysis associated with nutritional supplement use* / chapter 7 Allergens in food / chapter 8 Dietary phosphorus as a nutritional toxin: the in?uence of age and sex / chapter 9 Metals in wine / chapter 10 Toxic considerations related to ingestion of carrageenan / chapter 11 Interpreting and communicating health and risk information on chemicals in breast milk -- DDT as a case study / chapter 12 Parenteral nutrition as a source of toxicity / chapter 13 Safety of probiotic bacteria / chapter 14 Dietary alcohol and xenobiotics / chapter 15 Dietary factors in?uencing apoptosis in the intestine / chapter 16 Free radicals as toxic agents: nutritional aspects / chapter 17 Ethylene oxide in the food supply: an assessment of health risks / chapter 18 Dietary patulin and its effects / chapter 19 Pesticide residues in food