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  • One of the key decisions in undertaking a total diet study (TDS) is the selection of priority chemicals to be monitored. While the primary basis is the potential of a chemical to have an adverse effect on health or affect the nutritional status of the population, the decision may be influenced by many other factors, including regulatory and trade concerns, input from key stakeholders, epidemiological information on new or emerging health problems in the population, adequate technical facilities and qualified personnel, and political and financial support for long-term exposure assessment studies to assess trends in exposure. These factors are described and recommendations for priority chemicals are offered.
  • One of the key decisions in undertaking a total diet study (TDS) is the selection of priority chemicals to be monitored. While the primary basis is the potential of a chemical to have an adverse effect on health or affect the nutritional status of the population, the decision may be influenced by many other factors, including regulatory and trade concerns, input from key stakeholders, epidemiological information on new or emerging health problems in the population, adequate technical facilities and qualified personnel, and political and financial support for long-term exposure assessment studies to assess trends in exposure. These factors are described and recommendations for priority chemicals are offered. (en)
Title
  • Selecting Chemicals for a Total Diet Study
  • Selecting Chemicals for a Total Diet Study (en)
skos:prefLabel
  • Selecting Chemicals for a Total Diet Study
  • Selecting Chemicals for a Total Diet Study (en)
skos:notation
  • RIV/75010330:_____/13:00010305!RIV14-MZ0-75010330
http://linked.open...avai/predkladatel
http://linked.open...avai/riv/aktivita
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  • N
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
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  • 104513
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  • RIV/75010330:_____/13:00010305
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  • food; exposure assessment; chemical agents; chemical analysis (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [40558350A524]
http://linked.open...i/riv/nazevZdroje
  • Total Diet Studies
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
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http://linked.open...iv/tvurceVysledku
  • Ruprich, Jiří
number of pages
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  • 10.1007/978-1-4419-7689-5_7
http://purl.org/ne...btex#hasPublisher
  • Springer Science+Business Media
https://schema.org/isbn
  • 978-1-4419-7688-8
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