FOOD CONTAMINANTS - EXPOSITION AND RISK A SSESSMENT TODAY, PART 2

Chemical residues in food caused much concern in the 1970s and 80s, an d consumers were advised to observe various precautions to minimize he alth risks associated with food contaminants. As shown for heavy metal s, persistent pesticide residues, PCBs and nitrosamines, the situation has improved very much since then. Because of its possible conversion to nitrite and nitrosamines, nitrate in vegetables was also considere d as a problem; nitrate is now regarded as not genotoxic and not cance rogenic. Advice to consumers should take these developments into accou nt and should not perpetuate warnings that are no longer necessary. An y advice that may lead to a reduced consumption of fruit and vegetable s appears unwise in the light of what is now known about the health pr otective effects of these food groups.