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Nutritional toxicology is a developing interdisciplinary integration of science of nutrition and toxicology. It is a discipline to investigate the influence of nutrients/ nutrition on the metabolic processes and toxic effects of toxicants, the impacts of food-borne toxic/harmful substances on the ADME (Absorption, Distribution, Metabolism, Excretion) of nutrients and nutritional processes, as well as the adverse health outcomes of excessive nutrients intake on the human body (and other organisms) as well as its mechanisms of action, and then to provide the corresponding prevention and control measures. In 1982, the book of Nutritional Toxicology by John Hathcock was published, which proposed the concept of “nutritional toxicology” for the first time [1]. The conception, research approaches, and scope of nutritional toxicology were further elaborated in the second edition of Nutritional Toxicology published in 2002 and the Food and Nutritional Toxicology published in 2004, and gradually, the discipline framework of nutritional toxicology is formed [2, 3]. The research scope of “nutritional toxicology” has substantially overlapped with the discipline of “food toxicology,” but they each have their own emphasis. The objects of “food toxicology” are mainly focused on the detrimental outcomes of toxic/harmful substances detected in food (including environmental contaminants, natural toxicants and processing induced toxicants, etc.) on human health and their mode of action, while nutritional toxicology mainly studies the interaction between nutrition/nutrients and toxicants and the adverse biological effects and its assessment of nutrients excessive intake.