No abstract

The total arsenic, inorganic arsenic, lead, cadmium, and mercury contents of 18 algae food products currently on sale in Spain were determined. The suitability of the analytical methodologies for this type of matrix was confirmed by evaluating their analytical characteristics. The concentration ranges found for each contaminant, expressed in milligrams per kilogram of dry weight, were as follows: total arsenic, 2.3-141; inorganic arsenic, 0.15-88; lead, < 0.05-1.33; cadmium, 0.03-1.9; and mercury, 0.004-0.04. There is currently no legislation in Spain regarding contaminants in algae food products, but some of the samples analyzed revealed Cd and inorganic As levels higher than those permitted by legislation in other countries. Given the high concentrations of inorganic As found in Hizikia fusiforme, a daily consumption of 1.7 g of the product would reach the Provisional Tolerable Weekly Intake recommended by the WHO for an average body weight of 68 kg. A more comprehensive study of the contents and toxicological implications of the inorganic As present in the algae food products currently sold in Spain may be necessary, which might then be the basis for the introduction of specific sales restrictions.

Mushrooms can accumulate toxic trace elements. The objectives of the present study are to evaluate levels of mercury, cadmium, lead, and arsenic in dried mushrooms, to determine the effect of cooking on the contents of these elements, and to evaluate their bioaccessibility in the mushrooms ready for consumption. The results showed that Hg levels in Amanita ponderosa, Boletus edulis, Marasmius oreades, and Tricholoma georgii, as well as Cd levels in some samples of Amanita caesarea and T. georgii, exceeded the legislated limits. Cooking significantly reduced the levels of As (26-72%), whereas the reduction in levels of Hg, Cd, and Pb was much lower. However, the bioaccessibility of As (63-81%) was higher than the values obtained for the metals (<40%). Taking the effects of cooking and gastrointestinal digestion into account gives a more realistic estimate of the risk associated with the consumption of mushrooms.

The main route of exposure to arsenic (As) is the consumption of water and foods, in which the forms with greatest toxicity are inorganic As and dimethylarsinic acid, DMA(V). The objective of this study was to search for dietary components that reduce the bioaccessibility of As from food and water, in order to reduce the amount of As available for absorption. For this purpose, 35 compounds were assayed by use of a static in vitro model of gastrointestinal digestion. Sulfates of Fe(II) and Fe(III) reduced the solubility of inorganic As (86-99%) and DMA(V) in aqueous solution (40-66%). This reduction was also observed in rice (100%) and seaweed (60%). Aluminum, titanium, and tannic acid also reduced the bioaccessibility of As from food (42-70%). These data show that the use of dietary components may be a good strategy to reduce the entry of As into systemic circulation.