Li, Cr, Mn, Co, Ni, Cu, Zn, Se and Mo levels in foodstuffs from the Second French TDS

This paper is the first analytical approach to the study of twenty heavy metals in the gluten-free foods for celiac people. Only the ICP-MS technique was used. One of the advantages about the use of ICP-MS for this characterization is the high sensitivity that improved the limits of quantification levels for some elements that are present at low quantities in some samples.The concentration values of As, Ba, Cd, Co, Cr, Cu, Fe, Hg, Mn, Mo, Ni, Pb, Sb, Se, Sn, V and Zn in seventeen glutenfree food samples are reported. The highest arsenic and molybdenum levels were measured in Rice noodle from China (0.088 and 0.47 mg kg −1 , respectively). The highest concentrations of some metals (Cu, Ba, Cd, Pb, Hg, Sr and V) were found in bread and breadstick samples produced in different bakeries located at Palermo. To examine the overall heavy metal concentrations in all gluten-free samples analyzed, metal pollution index (MPI) was calculated. Gluten-free foods analyzed contain levels of trace elements under the limits tolerated by the law. Considering the average concentrations of some trace elements found in the present study, it can be concluded that they are inadequate if compared with the recommended daily intake by international organisms, providing from 1.1 to 53% of the RDI for the essential metals. These conclusions are in good agreement to some authors affirming that commercial gluten-free cereal foods, made of refined flours or starches, are of lower nutritional value compared to their wheat counterparts. The metal pollution index and health risk index of heavy metals also suggest that Cd, Pb and Ni contamination in most of the test gluten-free food had potential for human health risk due to consumption of food at contaminated not industrial laboratory. Considering our data, health risk index was lower than 1 for all the samples except nickel in a sample of pasta.

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“…The mean Mo concentration was 0.24 mg kg −1 . The Mo results are of the same order as those reported for other food [23,24].…”

Section: Resultssupporting

confidence: 83%

“…23 biscuit). The mean Mn concentration (2.9 mg/kg) results of the same order as those reported for cereals and cereal products by Noel [23]. Mean Mn concentrations in Indian, Italian, Pakistani, Thai and Vietnamese rice are in the range from 5.4 to 8.0 mg kg −1 .…”

Section: Resultssupporting

confidence: 80%

Determination of trace elements in gluten-free food for celiac people by ICP-MS

Orecchio

Amorello

Raso

et al. 2014

Microchemical Journal

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“…EFSA estimated dietary intake of Cu in the adult European population between 1.15 and 2.07 mg per day (45). In a Total Diet Study (TDS) in France, the mean concentrations of Cu (in fresh weight) were 0.853 mg kg -1 in potato-based products, 0.674 mg kg -1 in vegetables and 2.45 mg kg -1 in dried vegetables (46). In a TDS in the United Kingdom, the mean concentrations of Cu (unspecified whether in fresh or dry weight) were 0.580 mg kg -1 in green vegetables, 1.12 mg kg -1 in potatoes, and 0.808 mg kg -1 in other vegetables (47).…”

Section: Discussionmentioning

confidence: 99%

Detection of heavy metals in common vegetables at Varaždin City Market, Croatia

Stančić

Vujević

Gomaz

et al. 2016

Archives of Industrial Hygiene and Toxicology

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The present study was aimed at the estimation of heavy metal content in vegetables sold at the city market of one of the densely populated Croatian cities, Varaždin, and to establish the relationship between their levels and possible sources of contamination. Twenty-eight samples of the most common diet vegetables (red and white potato, onion, carrot, common bean, lettuce, and cabbage) were randomly bought at the market in September and October 2013. Using the atomic absorption spectrometry method, concentrations of nine heavy metals (As, Cd, Cr, Cu, Hg, Mn, Ni, Pb, and Zn) were measured in the selected samples. The results showed that, in five out of 28 samples analysed, six concentrations exceeded the maximum levels provided for in the regulations: five for Pb and one for Cd. Maximum regulated levels for Pb were exceeded in two samples of red potato, two samples of common bean, and one sample of carrot (17.9 %), and for Cd in a sample of red potato (3.6 %). In conclusion, the cause of the overstepping of the maximum levels for Pb and Cd in the vegetables analysed was most likely the contaminated soil. The possible sources of soil contamination include traffic, nearby industry, floodwaters of rivers and streams, and the use of pesticides and fertilisers in agricultural production.

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“…Chromium concentrations measured in cheese samples were similar, though butter samples contained approximately 2-11 times higher concentrations than those reported in Brazil and France (Nardi et al, 2009;Noël et al, 2012). In contrast to that, lower Cr contents were found in two types of Spanish cheese (González-Weller et al, 2013).…”

Section: Resultsmentioning

confidence: 51%

Trace elements content in cheese, cream and butter

et al. 2014

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Trace elements were determined in five types of cheese, cream and butter using inductively coupled plasma-optical emission spectrometry. In cheese samples trace elements were measured as follows (mg/kg): Al 0.01-3.93, Co<0.005, Cr 0.005-1.66, Li 0.008-0.056, Mn 0.068-5.37, Mo 0.003-0.225, Ni 0.01-0.163 and Sr 0.085-3.49. There were significant differences considering the concentrations of Mn, Cr and Al (p<0.01, all) among the analysed dairy products. There were no significant differences in Sr, Mo, Ni and Li levels among products. The highest levels were found in following products (mg/kg): 4.23 Mn in semi-hard fat cheese, 2.43 Sr in cream cheese, 0.18 Mo in cream, 0.14 Ni and 0.028 Li in melted cheese, 1.13 Cr and 3.87 Al in butter. The trace element concentrations measured in cheeses and butter varied compared to the literature data. Concentrations of Al, Cr, Mn and Mo found in cheeses and Mn and Ni in butter were in line with contents reported in other countries. These results may demonstrate differences in production processes between countries. The estimated daily intakes (EDIs) calculated for Cr, Mn, Mo and Ni in cheeses showed a low contribution (0.59-3.38 %) to the reference values for the permitted daily exposure (PDE) for these elements. However, the high contribution of Al concentrations (56 and 124 %) to PTWI (provisional maximum tolerable daily intake) calculated in fresh and melted cheese may pose a health risk to consumers.

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Li, Cr, Mn, Co, Ni, Cu, Zn, Se and Mo levels in foodstuffs from the Second French TDS

Cited by 102 publications

References 11 publications

Determination of trace elements in gluten-free food for celiac people by ICP-MS

Determination of trace elements in gluten-free food for celiac people by ICP-MS

Detection of heavy metals in common vegetables at Varaždin City Market, Croatia

Trace elements content in cheese, cream and butter

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