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Nutritional toxicology is a field of study that explores the adverse effects of excessive or imbalanced nutrient intake on the human body. While proper nutrition is essential for health, an excess of certain nutrients can lead to toxicity. For instance, excessive intake of fat-soluble vitamins like A and D can result in toxicity symptoms, ranging from nausea to organ damage.
Micronutrients, such as minerals and trace elements, also play a crucial role in nutrition, but an imbalance can lead to toxicity. For example, excessive intake of iron or selenium may have adverse effects on various physiological processes. Additionally, contaminants in food, such as heavy metals and pesticides, contribute to nutritional toxicology concerns.
Understanding nutritional toxicology is vital for creating evidence-based dietary guidelines and ensuring public health. It emphasizes the importance of a well-balanced diet, moderation in nutrient intake, and the consideration of individual variations in susceptibility. Researchers in this field work towards identifying safe nutrient levels, assessing potential risks, and developing strategies to prevent nutritional toxicity, promoting overall well-being through informed dietary choices.
