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食と農薬 −食べる健康リスクについて考える−
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梅津憲治
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大塚化学株式会社 (東京農業大学総合研究所)
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Foods and Pesticides -Considering Health Risk of Eating
Kenji UMETSU
Otsuka Chemical Company Ltd. (Nodai Research Center Tokyo University of Agriculture)
Abstract: In general consumers tend to believe that pesticide residues in foods are greatest health risk. On the other hand less attention has been paid to the naturally-occurring toxic substances in crop plants and foods. In this paper scientific findings are provided in order to make a risk assessment of pesticides residues as well as naturally-occurring substances. In a case of pesticide the dose level which demonstrates no effect to the experimental animals even after life-time feeding is determined on the basis of toxicological studies followed by the determination of acceptable daily intake (ADI) in human. On the basis of ADI maximum residue levels (MRLs) in crops are determined. The residue data taken by Governmental organizations indicate that the rate of pesticide residue exceeding MRL in agricultural products was only 0.01 -0.03% indicating health risk arising from pesticide residues is very small. On the other hand many food poisoning incidents occur every year arising from toxins intrinsically existing in foods or formed during storage cooking and feeding process. The natural products which cause long term toxicity are also known. We should pay more attention to potential health risk arising from natural products existing in crops and foods.
Key words: Pesticide residues Health risk Toxicological evaluation Acceptable daily intake Maximum residue levels
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残留農薬 , 健康リスク , 安全性評価 , 一日摂取許容量 , 残留基準 , |
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[PDF (808.1K)]
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弟９巻 , 第2号 , (pp.197-220)
