Health risks linked to radionuclide toxicity in foods. Chapter 13

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F48135445%3A_____%2F25%3AN0000073" target="_blank" >RIV/48135445:_____/25:N0000073 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1142/9789811297519_0013" target="_blank" >https://doi.org/10.1142/9789811297519_0013</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1142/9789811297519_0013" target="_blank" >10.1142/9789811297519_0013</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Health risks linked to radionuclide toxicity in foods. Chapter 13

Popis výsledku v původním jazyce

Abstract Radionuclides are present in the environment or result from human activities, such as the use of radiation or nuclear technologies. The presence of radionuclides in foods can pose certain health risks, and their toxicity depends on several factors, including the intake of radionuclides, the type of radionuclide, its concentration, and the specific characteristics of the food. Under typical situations, the contributions of internal exposure to the human body from food or water, where only trace concentrations of usually natural radionuclides are present, are minor in most cases. Slightly different situations may occur when food, due to radionuclides from man-made sources used in various applications in industry and medicine or radioactivity induced during radiation sterilization of food, shows an increased level compared with the natural background concentrations. But even here, there is no reason to consider the impact on living organisms to be serious since the increase in exposure levels is only a fraction of exposure due to the natural background. The chapter will present an overview of the health risks attributed to the toxicity resulting from exposure to foods contaminated by radionuclides of various origins.

Název v anglickém jazyce

Health risks linked to radionuclide toxicity in foods. Chapter 13

Popis výsledku anglicky

Abstract Radionuclides are present in the environment or result from human activities, such as the use of radiation or nuclear technologies. The presence of radionuclides in foods can pose certain health risks, and their toxicity depends on several factors, including the intake of radionuclides, the type of radionuclide, its concentration, and the specific characteristics of the food. Under typical situations, the contributions of internal exposure to the human body from food or water, where only trace concentrations of usually natural radionuclides are present, are minor in most cases. Slightly different situations may occur when food, due to radionuclides from man-made sources used in various applications in industry and medicine or radioactivity induced during radiation sterilization of food, shows an increased level compared with the natural background concentrations. But even here, there is no reason to consider the impact on living organisms to be serious since the increase in exposure levels is only a fraction of exposure due to the natural background. The chapter will present an overview of the health risks attributed to the toxicity resulting from exposure to foods contaminated by radionuclides of various origins.

Druh

C - Kapitola v odborné knize

CEP obor

—

OECD FORD obor

50500 - Law

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Radionuclide Uptake in Food and Consequences for Humans

ISBN

9789811297519

Počet stran výsledku

18

Strana od-do

371-388

Počet stran knihy

393

Název nakladatele

World Scientific Publishing Company

Místo vydání

Singapore

Kód UT WoS kapitoly

—