Most Additives That Pose Any Potential Risk Are Allowed in Foods

question 28

Multiple Choice

Most additives that pose any potential risk are allowed in foods only at levels ____ of those at which the risk is still known to be zero.

• A) 1/10
• B) 1/50
• C) 1/100
• D) 1/500
• E) 1/1,000

Appreciate the adaptive features of animal dietary specializations.

Understand the balance and necessity of vitamins and minerals in the diet.

Recognize the physiological responses to changes in blood glucose levels.

Comprehend the importance of lipid processing in the digestive system.

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