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The Effects of Environmental Contaminants in Food on Women's Health

Authors

  • Katie Huffling BSN

    Corresponding authorSearch for more papers by this author
    • Katie Huffling, BSN, is a student nurse-midwife at the University of Maryland School of Nursing in Baltimore, Maryland, and is a Graduate Student Research Assistant at the Environmental Health Education Center.


212 W. Montgomery Avenue, #2, Rockville, MD 20850. E-mail: khuff002@umaryland.edu

Abstract

An essential element of a health-promoting lifestyle is eating nutritious, healthy foods. However, food can be a source of exposure to many types of toxins, and current food production methods can have negative effects on the environment and consumers. This article identifies several of the contaminants present in food and describes adverse health effects from exposure to specific contaminants. Recommendations for how exposure can be prevented or minimized are presented.

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