Hormonal effects of chemicals in food and environment

In toxicological risk assessments, the potency of a chemical is viewed alon g with possible exposure scenarios for humans. In the case of endocrine mod ulators ("endocrine disrupters") this is difficult because of the presence of hormonally active compounds of natural origin in food and of the endogen ous hormone production. Comparisons of exposure scenarios for individual in dustrial compounds representing potential "endocrine disrupters", and for e ndocrine modulators of natural origin, under consideration of their relativ e potencies, could lend to new definitions of "margins of safety" for such compounds.