Chemical residues, food additives and natural toxicants in food – the cocktail effect

Abstract

SummaryFood might contain residues of agricultural chemicals (e.g. pesticides), additives (e.g. colourants) and/or natural toxins (e.g. solanine in potatoes) which present health risks to consumers. The risks of such residues, additives and natural toxins are generally low (i.e. acceptable) when considered in isolation. However, an average meal is likely to contain a cocktail of residues, additives and/or natural toxins that might have additive or synergistic effects. This review explores potential cocktail effects with reference to two case examples, organophosphorus pesticides (OPs) and xenoestrogens, and concludes that we should extend our thinking to encompass interactions between residues, additives and natural toxins when assessing food risk.