All food is made up of chemicals. In addition to the nutrients such as carbohydrate, fat, protein etc., food contains many such substances often in very small quantities. Any such substance may have a degree of toxicity, whether natural, deliberately added or contaminant and hence no distinction can be made between natural and other substances when deciding if a food is likely to be hazardous.
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Links:
[1] http://admin.indiaenvironmentportal.org.in/feature-article/toxicity-food-products-overview
[2] http://admin.indiaenvironmentportal.org.in/category/author/v-t-gajbhiye
[3] http://admin.indiaenvironmentportal.org.in/category/author/r-l-gupta
[4] http://admin.indiaenvironmentportal.org.in/category/journal/pesticide-research-journal
[5] http://admin.indiaenvironmentportal.org.in/category/thesaurus/health
[6] http://admin.indiaenvironmentportal.org.in/category/thesaurus/food-contamination
[7] http://admin.indiaenvironmentportal.org.in/category/thesaurus/toxins
