title: Food irradiation: the process and implications for dietitians.
abstract: Despite the limited use of irradiation for food preservation in the United States to date, the process provides an alternative to the use of some chemical pesticides and sprout inhibitors. The formation of random and varied radiolytic products (RPs) in foods that have been irradiated is the focus of criticism of the process, because RPs may affect the sensory and nutritive quality of foods processed with ionizing radiation. The FDA has deemed the process safe, within specified doses, for use on spices, some meats, fruits, and vegetables. Dietitians should be prepared to answer consumer questions related to irradiation as the process becomes more widespread.
authors.affiliation: Chemistry Department, Russell Sage College, Troy, New York.
authors.forename: A
authors.initials: A
authors.lastname: Rogan
authors.forename: G
authors.initials: G
authors.lastname: Glaros
mesh_terms: D055598:Chemical Phenomena; D002621:Chemistry; D004040:Dietary Carbohydrates / Q000528:radiation effects; D004041:Dietary Fats / Q000528:radiation effects; D004044:Dietary Proteins / Q000528:radiation effects; D004046:Dietetics; D005514:Food Irradiation / Q000379:methods*; D014815:Vitamins / Q000528:radiation effects
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D014815:Vitamins