Lead and cadmium content of some canned fruit and vegetables

Thomas, B.; Roughan, John A.; Watters, Evelyn D.

doi:10.1002/jsfa.2740240413

Cited by 10 publications

(2 citation statements)

References 4 publications

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“…Surveys conducted by the Food and Drug Administration (FDA) have shown that about 30% of the lead in adult and infant diets is furnished by canned foods (FDA 1975). Thomas et al (1973) also demonstrated that levels of lead were higher in canned products than when the same products were fresh. It is generally believed that the higher concentrations of lead in the canned products are a result of contamination from the canning process or from the soldered seam.…”

Section: Introductionmentioning

confidence: 91%

Changes in Lead Concentration of Foods Stored in Their Opened Cans

Capar

1978

Journal of Food Safety

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A study was made of the effect on the concentration of lead in canned fruits and juices when these food products are stored in their original containers after opening. Samples stored in a refrigerator were analyzed for lead upon initial opening, 2 days after opening, and 5 days after opening. Products in nonlacquered cans showed significant increases in lead concentration with time. The increase of lead in the food product could have an effect on estimates of average dietary intakes of lead if this practice is found to be widespread.

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Section: Introductionmentioning

confidence: 91%

Changes in Lead Concentration of Foods Stored in Their Opened Cans

Capar

1978

Journal of Food Safety

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“…Raw foodstuffs may be contaminated not only through the soil, air and water, but also through the use of fertilisers (phosphates and superphosphates) or of cadmium-containing fungicides; nevertheless, their metal content is usually below 0-2 ppm, being higher in vegetable than in animal products (below 0.1 ppm) (Essing et al, 1969;Ishizaki et al, 1970;Friberg et al, 1973;Kloke, 1973;John, 1973;Thomas et al, 1973; UK Ministry of Agriculture, Fisheries and Food, 1973).…”

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confidence: 99%

The effect of body protein supply on resistance to cadmium.

Gontzea¹,

Popescu²

1978

Occupational and Environmental Medicine

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Six groups of 15 rats were fed on three diets, each differing in the quantity and quality of protein (17-87 as opposed to 8*85 g%, with or without the addition of 0 5 g methionine), one group of each pair of animals being injected subcutaneously with 0 3 mg Cd/kg body weight/day, for 13 weeks. The low protein diet increased the effects of cadmium, rendering them significantly more harmful than in animals which were given the normal protein diet. The incorporation of O*5 g % DL-methionine in the low protein diet, without increasing the total nitrogen content, diminished the most marked effects induced by the same amounts of cadmium, so that their mean values were not significantly different from those found in the normal protein group treated with the same dose of the metal. The results show that a quantitatively and qualitatively adequate protein supply increases the resistance of the organism to cadmium, diminishing significantly the severity of symptoms induced by the metal.The use of cadmium, both as the metal (for cadmium plating, in alloys containing several metals, and in cadmium-nickel accumulators) and as its salts (in dyes, stabilisers and fungicides) is becoming progressively more intensive and extensive.

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Square‐wave‐polarographische Bestimmung von Schwermetallen in pflanzlichen Lebensmitteln unter besonderer Berücksichtigung des Cadmium

Ruick¹,

Schmidt²

1979

Nahrung

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The cadmium contents of 104 foods mostly of vegetable origin (market samples from a highly industrialized area in the GDR) were determined by means of square-wave polarography. The values obtained are in good agreement with literature data about the cadmium contents of foods, and they are not indicative of an increased contamination of the products under investigation compared to other industrialized countries.

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Lead and cadmium content of some canned fruit and vegetables

Cited by 10 publications

References 4 publications

Changes in Lead Concentration of Foods Stored in Their Opened Cans

Changes in Lead Concentration of Foods Stored in Their Opened Cans

The effect of body protein supply on resistance to cadmium.

Square‐wave‐polarographische Bestimmung von Schwermetallen in pflanzlichen Lebensmitteln unter besonderer Berücksichtigung des Cadmium

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