Determination of the silicon content of food

Bowen, H. J. M.; Peggs, Anis

doi:10.1002/jsfa.2740351114

Cited by 46 publications

(25 citation statements)

References 10 publications

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“…[1][2][3][4][5][6] Several reports about the silicon content of foods have been published. [7][8][9][10][11] Data on the daily intake of silicon from 24-h duplicated meals, measured by validated graphite furnace atomic absorption have been published previously by our group. [12] However, besides intake level, the bioavailability of the element is of paramount importance in normal physiology.…”

Section: Introductionmentioning

confidence: 99%

Silicon in Foods: Content and Bioavailability

Robberecht¹,

Dyck²,

Bosscher³

et al. 2008

International Journal of Food Properties

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The silicon content of various foodstuffs marketed in Belgium was measured by a validated graphite furnace absorption spectrometric method. Dietary intake has been identified as the major source of silicon. However, data on its bioavailability remain scarce and insufficient. In vitro methods can provide an indication of bioavailability in case of lacking in vivo data. Bioavailability of silicon from different foodstuffs was estimated using an in vitro continuous flow gastroduodenal simulation method. The major food sources of silicon were unrefined grains, cereal products and root vegetables. The availabilities of silicon from, meat, milk and beers were high, whereas low availability was observed for seafood and cereal products. Plotting the availability data versus the total elemental silicon content of the foods revealed an exponential inverse relationship. The inverse relationship between silicon content and silicon availability was found in all foods, with the exception of various silicon containing drinks. Nevertheless, food categories classified as major silicon sources in the diet still appear to provide the highest absolute amounts of available silicon per 100 g of food including breakfast cereals, bread and baking products, and beers.

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Section: Introductionmentioning

confidence: 99%

Silicon in Foods: Content and Bioavailability

Robberecht¹,

Dyck²,

Bosscher³

et al. 2008

International Journal of Food Properties

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“…Therapeutically, silica has been used to heal fractures and increase bone mineralization in osteoporosis and reduce the incidence and severity of atherosclerosis. The readers are referred to the work of Bowen and Peggs [10] and Pennington [11] for further reading and additional references.…”

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confidence: 99%

Silicon in Plant Tolerance Against Environmental Stressors: Towards Crop Improvement Using Omics Approaches

Zargar¹,

Nazir²,

Agrawal³

et al. 2010

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Silicon (Si) is a micronutrient. Its amount has been found to vary from plant to plant. Grasses contain much higher Si than Arabidopsis. Interestingly, Si in plants has been shown to enhance their tolerance against various abiotic and biotic stresses. Silicon induced resistance in rice against pathogenic fungi Magnaporthe grisea and Rhizoctonia solini have been well demonstrated. In addition, Si also plays an important role in providing tolerance to heavy metal toxicity and water stress. Systematic identification and characterization of Si-responsive genes responsive genes and proteins will help in better understanding the underlying mechanism of Si-induced tolerance in plants. High-throughput technologies, such as transcriptomics and proteomics, have tremendous potential in establishing the Si-responsive genes and proteins network in order to design next generation crop plants. Here, we will focus on the role of Si in conferring tolerance in plants against various environmental stressors. We highlight the importance of genomics and potential of proteomics and metabolomics in investigating Si responses in plants and discuss its suitability in crop improvement.

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“…Silicon levels are lower in foods from animal sources like meat or dairy products (milk, 25 -27 mg/kg dry weight) weight) (Bowen et al, 1984). Beer is also a rich source of silicon (9 -39 mg silicon/L) (Sripanyakorn et al, 2004).…”

Section: Siliconmentioning

confidence: 99%

“…In Finland, a mean intake of 29 mg silicon/day was reported (Varo et al, 1980). The intake from the British diet has been estimated to be 20-50 mg silicon/day (Bellia et al, 1994;Bowen et al, 1984, Pennington, 1991, corresponding to 0.3-0.8 mg/silicon/kg bw/day for a 60 kg person. These data are in the same range as mean estimated silicon intakes in the USA (30 and 33 mg silicon/day in men, and 24 and 25 mg silicon/day in women in two cohorts, respectively) (Jugdaohsingh et al, 2002).…”

Section: Siliconmentioning

confidence: 99%

Choline-stabilised orthosilicic acid added for nutritional purposes to food supplements

2009

EFSA Journal

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SUMMARYFollowing a request from the Commission to the European Food Safety Authority, the Scientific Panel on Food Additives and Nutrient Sources added to Food was asked to provide a scientific opinion on the safety of choline-stabilised orthosilicic acid (ch-OSA) added for nutritional purposes as a source of silicon in food supplements and on the bioavailability of silicon from this source.Choline-stabilised orthosilicic acid is a mixture of orthosilicic acid and choline chloride.The present opinion deals only with the safety of ch-OSA as source of silicon and with the bioavailability of silicon from this source. The safety of silicon itself, in term of amounts that may be consumed and the consideration of silicon as a nutrient are outside the remit of this Panel.1 For citation purposes: Scientific Opinion of the Panel on Food Additives and Nutrient Sources added to Food on choline-stabilised orthosilicic acid added for nutritional purposes to food supplements following a request from the European Commission. The EFSA Journal (2009) 948, 1-23. 2 Editorial changes only -on page 2 the words 'as well as mice' were included. The changes do not affect the overall conclusion of the opinion. To avoid confusion, the original version has been removed from the website. Choline-stabilised orthosilicic acidThe EFSA Journal (2009) 948, 2-23Silicon occurs naturally in foods as silicon dioxide (SiO 2 ) and silicates. High levels of silicon are found in foods derived from plants, particularly cereals. Silicon levels are lower in foods from animal sources.Orthosilicic acid [Si(OH) 4 ] is the major silicon species present in drinking water and other liquids, including beer, and is the most readily available source of silicon to man.The essentiality of silicon for man has not been established and a functional role for silicon in man has not yet been identified.The bioavailability of silicon under the form of orthosilicic acid has been proven for cholinestabilised orthosilicic acid.Acute oral toxicity studies in male and female rats as well as mice have been performed. The calculated mean LD 50 value for ch-OSA exceeds (for both animal species) 5000 mg/kg bw.Concerning the acute oral toxicology of choline, an LD 50 value of 6640 mg/kg bw as choline chloride was found.Subchronic toxicity studies on ch-OSA were conducted both in animals (rodents and mammals) and humans (supplementation studies). No adverse effects were observed.The proposed dosage of ch-OSA in food supplements is 5 to 10 mg silicon/day (equivalent to 0.083-0.17 mg silicon/kg bw/day for a 60 kg person). The equivalent intake of choline amounts to 101-203 mg choline/day for the ch-OSA liquid, and to 117-234 mg choline/day for the ch-OSA pellets. This results in an intake of 135-272 mg choline chloride/day for ch-OSA liquid and of 157-314 mg choline chloride/day for ch-OSA pellets.The European Food Safety Authority estimated the typical dietary intake of silicon to be 20-50 mg/day, corresponding to 0.3-0.8 mg silicon/kg bw/day for a 60 kg person, and concluded that the...

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Determination of the silicon content of food

Cited by 46 publications

References 10 publications

Silicon in Foods: Content and Bioavailability

Silicon in Foods: Content and Bioavailability

Silicon in Plant Tolerance Against Environmental Stressors: Towards Crop Improvement Using Omics Approaches

Choline-stabilised orthosilicic acid added for nutritional purposes to food supplements

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