{"title":"食品辐照:呼吁谨慎","authors":"Raghul M","doi":"10.26596/wn.202213464-70","DOIUrl":null,"url":null,"abstract":"The irradiation method has been widely used in treating food for its many advantages, perhaps giving inadequate attention toits dark side. Based on many scientific studies, irradiation has a direct impact on food components, affecting the food’s attributes. But could consuming irradiated food for a long period of time have adverse health effects? The aim of this paper is to provide a brief overview of the scientific background of the use of radiation in the food industry and its effects on human health.","PeriodicalId":23779,"journal":{"name":"World review of nutrition and dietetics","volume":"19 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Food Irradiation: A call for caution\",\"authors\":\"Raghul M\",\"doi\":\"10.26596/wn.202213464-70\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The irradiation method has been widely used in treating food for its many advantages, perhaps giving inadequate attention toits dark side. Based on many scientific studies, irradiation has a direct impact on food components, affecting the food’s attributes. But could consuming irradiated food for a long period of time have adverse health effects? The aim of this paper is to provide a brief overview of the scientific background of the use of radiation in the food industry and its effects on human health.\",\"PeriodicalId\":23779,\"journal\":{\"name\":\"World review of nutrition and dietetics\",\"volume\":\"19 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-12-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"World review of nutrition and dietetics\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.26596/wn.202213464-70\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"World review of nutrition and dietetics","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.26596/wn.202213464-70","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The irradiation method has been widely used in treating food for its many advantages, perhaps giving inadequate attention toits dark side. Based on many scientific studies, irradiation has a direct impact on food components, affecting the food’s attributes. But could consuming irradiated food for a long period of time have adverse health effects? The aim of this paper is to provide a brief overview of the scientific background of the use of radiation in the food industry and its effects on human health.
期刊介绍：
Volumes in this series consist of exceptionally thorough reviews on topics selected as either fundamental to improved understanding of human and animal nutrition, useful in resolving present controversies, or relevant to problems of social and preventive medicine that depend for their solution on progress in nutrition. Many of the individual articles have been judged as among the most comprehensive reviews ever published on the given topic. Since the first volume appeared in 1959, the series has earned repeated praise for the quality of its scholarship and the reputation of its authors.
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