Abundance of the chemical elements in man's diet and possible relations with environmental factors

Hamilton, E.I.; Minski, M.J.

doi:10.1016/0048-9697(73)90025-9

Cited by 160 publications

(31 citation statements)

References 29 publications

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“…Clear ly the metals were retained for at least 3 h, and repeated exposures of plaque to Cu or Zn lead to increasing concentrations in plaque. These observations may have re levance to the finding of Hamilton andMinski [1972-1973], who reported 3 ,ug Cu/g sugar in Barbados brown sugar compared with 0.08 ,ug Cu/g sugar in granulated cane sugar. Such a high copper content may influence the acidogenic and thereby the cariogenic potential of the su gar.…”

Section: Discussionsupporting

confidence: 42%

Accumulation of Cu and Zn in Human Dental Plaque in vivo

Afseth¹,

Oppermann²,

Rölla³

1983

Caries Res

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The rentention of copper and zinc in dental plaque in vivo after repeated mouth rinses with aqueous solutions of salts of these elements was measured by neutron activation analysis. The reduction in acidogenicity of plaque after exposure to the metal ions was also monitored. A significant reduction (p < 0.05) in acid formation was seen in plaque exposed to five subsequent rinses. The mean amounts of Cu and Zn in plaque increased more than 10-fold after five rinses. It is concluded that these metals are retained in plaque and that their concentrations in plaque increase with repeated applications.

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Section: Discussionsupporting

confidence: 42%

Accumulation of Cu and Zn in Human Dental Plaque in vivo

Afseth¹,

Oppermann²,

Rölla³

1983

Caries Res

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“…On the other hand, the fruits showed a Pb content around 50% lower than in leaves, also below the maximum content reported by Schmidt et al (2009) in coffee fruits (2.7 mg kg -1 ). The element Ag is a heavy metal undesirable at high content (Hamilton;Minski, 1973), and in spite of that, it does not possess maximum levels allowed by Brazilian legislation. However, in the yerba mate fruit and leaves contents under 0.22 mg kg -1 were recorded, i.e.,content below that permitted for Pb, As and Cd.…”

Section: Resultsmentioning

confidence: 99%

“…With the content (mean of the four provenances) the contribution of each element to the indexes of recommended dietary allowances (RDA) and tolerable upper intake (TUI), established internationally (Who, 1996;Institute of Medicine-IOM, 2001;Food Standards Agency-FSA, 2003;Scher, 2012) was determined. There are no data on the acceptable intake for humans only for the element Ag, so the value utilized refers to the sum of the average intake of Ag with the standard deviation (27 + 17 = 44 mg day -1 ) (Hamilton;Minski, 1973).…”

Section: Methodsmentioning

confidence: 99%

Composition, Hot-Water Solubility of Elements and Nutritional Value of Fruits And

et al. 2015

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Yerba mate leaves are the most studied and used parts of the tree, while fruits have been little investigated as to their elemental composition. The objective of this study was to characterize the composition, the hot-water solubility of the elements and the nutritional value of yerba mate (Ilex paraguariensis St. Hill) fruits and leaves. Both fruits and leaves were collected from four yerba mate provenances (cities of Cascavel, Quedas do Iguaçu and Ivaí in Paraná state and Barão de Cotegipe in Rio Grande do Sul state) 17 years of age, grown in the city of Pinhais, Paraná state, Brazil. The total and hot water-soluble contents of 22 and 20 elements, respectively, were determined. The elemental composition of the fruits presented the following decreasing order: C, K, N, Mg, Ca, P, Al, Na, Zn, Mn, Fe, Ba, Cu, Ni, Mo, Pb, Cr, As, Co, Ag, V and Cd. For the leaves the decreasing order was: C, N, K, Ca, Mg, P, Al, Mn, Na, Fe, Zn, Ba, Cu, Ni, Pb, Cr, Mo, As, Co, Ag, V and Cd. It was found than 2 to 8 elements in the fruit presented greater water solubility than in the leaves. In case of consumption via infusion of the fruits or leaves, there would be nutritive value for K, Mg, P, Mn, Cr, Mo, Cu and Zn, while consumption of capsules would have nutritive value only for Mn via the leaves. In general, the fruits have more distinct elemental composition, hot-water solubility and nutritional value than yerba mate leaves.

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“…The daily intake of mercury in its various chemical forms from food and drink is assumed to be around 20 Ilg (6). According to the results of this in vitro investigation, the estimated daily release of mercury from a multi-3 surface Composil restoration, at least during the study period, would potentially be equivalent to or even exceed the daily food and drink intake amount.…”

Section: Discussionmentioning

confidence: 99%

Mercury Release From A Sn-Cu-Zn Free Amalgam

Lui

Tong

Teh

1994

ADUM

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Abstract-The mercury controversy related to dental amalgam is still continuing.In Malaysia, part of, this controversy has been attributed to a recently -introduced dental amalgam claimed to be non-mercury releasing and causing no mercury toxicity. The purpose of this study was to investigate whether this amalgam, Composil, was indeed non-mercury releasing.Six specimens each ofComposil and a control (GS-80) were incubated at 3TC in deionised-distilled water. The daily mercury release was determined over a four-week study period using the stationary cold-vapour atomic absorption spectrometric method. The mean mercury release of Composil was 30.9 Ilg/cm 2 / 24hr whilst that of GS-80 was 0.9 Ilg/cm 2 124hr and the difference was found to be highly significant (P < 0.00l).Results of this study therefore did not substantiate the manufacturer's claim. The release of mercury from amalgam restorations and their implications in clinical practice were also discussed. IntroductionRecently, a tin, copper and zinc free amalgam alloy comprising of only silver and mercury was introduced to the dental profession in Malaysia. Amongst the list of claimed superior physical and mechanical properties was the claim that it gave 'no mercury toxicity' as it was a non-mercury releasing material. The manufacturer attributed this to the 'highly reactive silver' which would instantly 'freeze mercury' thereby resulting in an amalgam that did not contain any unreacted free mercury. It was even claimed that burnishing could be carried out without fear of sur facing out any mercury.A non-mercury releasing amalgam will have significant implications for the dental profession as dental amalgams are still popularly and widely used for the restoration of posterior teeth. More recently, there has again been increased professional and public concern over mercury relea<;e from~unal-gams (1) because of tlle long recognised toxic potential of I

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Abundance of the chemical elements in man's diet and possible relations with environmental factors

Cited by 160 publications

References 29 publications

Accumulation of Cu and Zn in Human Dental Plaque in vivo

Accumulation of Cu and Zn in Human Dental Plaque in vivo

Composition, Hot-Water Solubility of Elements and Nutritional Value of Fruits And

Mercury Release From A Sn-Cu-Zn Free Amalgam

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