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Food is an important potential route of oral exposure to environmental toxic agents worldwide. Factors such as agricultural and dietary practices, geographic regions and population characteristics including genetics, age, co-morbidities, and nutritional status may greatly influence the exposure level and host response/s to potential toxic agent. Regulatory systems are pivotal to maintain safe and nutritious sources of food supply. Key to health risk assessment is the identification of xenobiotic induced adverse effects, their source, and their mechanisms of action.
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