Ingesting Risk — The FDA and New Food Ingredients

Food additives that are “generally recognized as safe” — a determination that can be made by manufacturers — aren’t required to be approved by the FDA. This system could pose a threat to public health.

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Bibliographische Detailangaben
Veröffentlicht in:	The New England journal of medicine 2024-09, Vol.391 (10), p.875-877
Hauptverfasser:	Cohen, Pieter A., Broad Leib, Emily M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Additives and the FDA Beef Chemical and Drug Induced Liver Injury - etiology Chemical and Drug Induced Liver Injury - prevention & control Consumers Devices Diet Dietary guidelines Drugs Fatty acids FDA approval Federal regulation Flour Food additives Food Ingredients - analysis Food Ingredients - poisoning Food Ingredients - standards Food Safety Food supply Foodborne Diseases - etiology Foodborne Diseases - prevention & control Gastroenterology Government Regulation Health Law Health Policy Humans Ingredients Injuries Liver Liver Disease Manufacturers Meat Substitutes - analysis Meat Substitutes - poisoning Meat Substitutes - standards Nutrition Public Health Public Health General Risk Trans fats United States United States Food and Drug Administration - standards
Online-Zugang:	Volltext
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