Estimation of chromium bioavailability from the diet by an in vitro method

Garcia, E. Oliver; Cabrera, Carmen; Lorenzo, María L.; López, Marı́a C.; Sánchez, J.

doi:10.1080/02652030110035372

Cited by 6 publications

(8 citation statements)

References 13 publications

(21 reference statements)

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“…Following oral administration, Cr(III) was reported to be very poorly absorbed via the gastrointestinal tract (0.4 to 2.8 %) in both rats and humans (Conn et al, 1932;Visek et al, 1953;Donaldson and Barreras, 1966;Doisy et al, 1971;Henderson et al, 1979;Anderson et al, 1983;Aitio et al, 1984;Anderson and Kozlovsky, 1985;Polansky et al, 1993;Gargas et al, 1994;Olin et al, 1994;Gammelgaard et al, 1999;ATSDR, 2012;Febel et al, 2001;Garcia et al, 2001).…”

Section: Absorptionmentioning

confidence: 99%

Scientific Opinion on the risks to public health related to the presence of chromium in food and drinking water

2014

EFS2

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EFSA received a request from the Hellenic Food Authority for a scientific opinion on estimation of the risk to human health from the presence of chromium (Cr) in food, particularly in vegetables, and Cr(VI) in bottled water. The CONTAM Panel derived a TDI of 0.3 mg/kg b.w. per day for Cr(III) from the lowest NOAEL identified in an NTP chronic oral toxicity study in rats. Under the assumption that all chromium in food is Cr(III), the mean and 95th percentile dietary exposure across all age groups were well below the TDI and therefore does not raise concerns for public health. In the case of drinking water, the Panel considered all chromium in water as Cr(VI). For non‐neoplastic effects the lowest BMDL10 for diffuse epithelial hyperplasia of duodenum in female mice and the lowest BMDL05 for haematotoxicity in male rats in a 2‐year NTP study were selected as reference points. The MOEs indicate that for non‐neoplastic effects the current exposure levels to Cr(VI) via drinking water are of no concern for public health. For neoplastic effects, the CONTAM Panel selected a lowest BMDL10 for combined adenomas and carcinomas of the mouse small intestine as the reference point. Overall, the calculated MOEs indicate low concern regarding Cr(VI) intake via drinking water (water intended for human consumption and natural mineral waters) for all age groups when considering the mean chronic exposure values with the exception of infants at the upper bound (UB) exposure estimates. MOEs below 10 000 were calculated at the UB 95th percentile exposure estimates, particularly for ‘Infants’, ‘Toddlers’ and ‘Other children’, which were highly influenced by the relatively high occurrence values under the UB assumption. To improve the risk assessment, there is a need for data on the content of Cr(III) and Cr(VI) in food and drinking water.

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Section: Absorptionmentioning

confidence: 99%

Scientific Opinion on the risks to public health related to the presence of chromium in food and drinking water

2014

EFS2

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“…The simulated gastrointestinal digestion procedure and the in vitro absorption estimation were done according to that previously reported (27)(28). The technique measures the iron fraction dialyzed from a sample under simulated gastrointestinal conditions and, therefore, available for absorption (27)(28).…”

Section: Determination Of Iron Dialyzabilitymentioning

confidence: 99%

“…The technique measures the iron fraction dialyzed from a sample under simulated gastrointestinal conditions and, therefore, available for absorption (27)(28).…”

Section: Determination Of Iron Dialyzabilitymentioning

confidence: 99%

Iron Dialyzability from Hospital Duplicate Meals: Daily Intake

Velasco-Reynold

Navarro-Alarcón

Serrana

et al. 2009

Biol Trace Elem Res

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Both total and dialyzable iron levels and corresponding dialyzability were determined in 108 duplicate meals during 36 consecutive days. Total mean iron fraction of 5.90 +/- 4.97 mg was found in the meals. The iron supplied by the meals is directly and significantly (p < 0.05) correlated with macromicronutrient content (carbohydrates, fiber, and protein). The mean iron dialyzability (4.81 +/- 3.25%) was low and not significantly different among the three primary meals (breakfast, lunch, and dinner). Significant interactions of several minerals on iron levels were found (p < 0.05). Iron dialyzability was only statistically influenced by zinc dialyzability in meals (p < 0.05). The dialyzed iron fraction present in meals was significantly correlated with protein and ascorbic acid levels (p < 0.01). The mean iron daily dietary intake was 17.7 +/- 6.91 mg. The hospital meals provided enough iron. Foods of animal origin are primary sources of iron in diet.

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“…Van Cauwenberg, Hendrix, Robberecht, and Deelstra (1996) suggested that Cr intake may increase parallel to energy intake. García, Cabrera, Lorenzo, López, and Sánchez (2001b) estimated Cr bioaccessibility from the diet by an in vitro method as 0.4-1.6% for a total dietary intake from 16 to 117 lg/day. These authors observed the influence of the total Cr content in the diet on the Cr dialyzable fraction.…”

Section: Mn Levels In Convenience and Fast Foodsmentioning

confidence: 99%