Contaminants alimentaires et le risque de cancer

The molecular nature of food contaminants is highly variable. Their presence in the feed is due to either a natural contamination by organisms (e.g.: fungi/mycotoxins) or an anthropic contamination linked to the production process (e.g.: pesticides), the processes related to food modification (e.g.: cooking/smoking with the polycyclic aromatic hydrocarbons) or the molecular transfer which occurs between the container and the contents (e.g.: bisphenols in plastic bottles and cans). In this review, we will address through a presentation of the main food contaminants, the risks of cancer associated with their exposure, and will present some potential mechanisms of action and the challenges related to their evaluation, due to classical outcomes in toxicology (e.g.: dose, time and period of exposure) but also more recent legitimate questions (cocktail effects, low-dose effects).