Migration of aluminum from food contact materials to food—a health risk for consumers? Part I of III: exposure to aluminum, release of aluminum, tolerable weekly intake (TWI), toxicological effects of aluminum, study design, and methods

A wide variety of the roots and tubers plays a major role in human diet, animal feed, and industrial raw materials. Sweet potatoes (SPs) play an immense role in human diet and considered as second staple food in developed and underdeveloped countries. Moreover, SP production and management need low inputs compared to the other staple crops. The color of SP flesh varied from white, yellow, purple, and orange. Scientific studies reported the diversity in SP flesh color and connection with nutritional and sensory acceptability. Among all, orange‐fleshed sweet potato (OFSP) has been attracting food technologists and nutritionists due to its high content of carotenoids and pleasant sensory characteristics with color. Researchers reported the encouraging health effects of OFSP intervention into the staple food currently practicing in countries such as Uganda, Mozambique, Kenya, and Nigeria. Scientific reviews on the OFSP nutritional composition and role in vitamin A management (VAM) are hardly available in the published literature. So, this review is conducted to address the detailed nutritional composition (proximate, mineral, carotenoids, vitamins, phenolic acids, and antioxidant properties), role in vitamin A deficiency (VAD) management, and different food products that can be made from OFSP.

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“…Minerals are the inorganic components, having very specific and important role in metabolism (Soetan, Olaiya, & Oyewole, 2010).…”

Section: Miner Al Comp Os Iti On Of the Ofs Pmentioning

confidence: 99%

“…Consumption of optimum concentration of minerals is recommended (Soetan et al, 2010). The mineral compositions of the OFSP from different researchers are tabulated in Table 2.…”

Section: Miner Al Comp Os Iti On Of the Ofs Pmentioning

confidence: 99%

Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency

Satheesh

Fanta

2019

Food Science & Nutrition

155

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“…As the third most abundant element in the earth's crust, aluminum is widely distributed throughout the environment. For the general population, food is the primary normal source of aluminum intake, as the consequence of the natural occurrence of aluminum in food, aluminum migration from food‐contact material and aluminum containing food additives (Saiyed & Yokel, ; Stahl et al., ; Tozer, O'Mahony, Nash, Kelly, & Daly, ). Aluminum compounds have been demonstrated for potential toxicity to the nervous system (Kawahara, ).The relationship of aluminum and Alzheimer disease or cognitive impairment has received particular attention (Rondeau, Jacqmingadda, Commenges, Helmer, & Dartigues, ).In addition, aluminum has been found to produce reproductive and embryo toxicity, which may affect the male reproductive system and the developing nervous system in offspring (Domingo, ).…”

Section: Introductionmentioning

confidence: 99%

A Preliminary Investigation of Naturally Occurring Aluminum in Grains, Vegetables, and Fruits from Some Areas of China and Dietary Intake Assessment

Jiang

Liang

Cao

et al. 2019

Journal of Food Science

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An investigation of the naturally occurring aluminum contents in grains, fruits and vegetables locally planted in some areas of China was conducted, and the aluminum dietary intake from the investigated food was estimated. A total of 2,469 samples were collected during 2013 to 2014 and tested for aluminum content using ICP‐MS method. The results showed that although 77.6% of the samples contained aluminum less than 5 mg/kg, significant variations of aluminum contents were observed in different food groups. Generally, the aluminum contents were found to be relatively high in dried grains and fresh vegetables, and low in fresh fruits. The mean value of aluminum contents in grains was 6.3 mg/kg, with wheat being the highest, followed by soybean and corn. The fresh vegetables had an average aluminum content of 4.7 mg/kg, with leafy vegetables being the highest, followed by bulb and stem vegetables. Most varieties of fresh fruits were low in aluminum, with the mean of 1.3 mg/kg. Based on the food consumption data from the China National Nutrient and Health Survey, the average weekly dietary intake of naturally occurring aluminum from the investigated foods was estimated to be 0.62 mg/kg bw for the general population and 0.55 to 1.00 mg/kg bw for different age groups. Grains and vegetables were the main contributors to the overall intake. Evaluated against the provisional tolerable weekly intake (PTWI) of 2 mg/kg bw, the dietary naturally occurring aluminum intake from the investigated foods was considered to be no safety concern.

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“…Flavoring compounds comparably affect the composition and bioactivity of herbal teas as well. According to Stahl et al, milk addition to black tea lowered the antioxidant activity [28]. Sugar addition was also lowered the DPPH scavenging activity when compared with the standard black tea.…”

Section: Assessment Of Polyphenolic Composition Of Linden Infusionsmentioning

confidence: 96%

Effect of brewing material and various additives on polyphenolic composition and antioxidant bioactivity of commercial Tilia platyphyllos Scop. infusions

Bardakçı¹,

Barak²,

Ozdemir³

et al. 2020

jrp

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Herbal infusions have become very popular due to their pleasant flavor as well as their positive influence on health. The compositions of such infusions are affected by the extraction technique, duration, additives as well as container materials. This study implements comparison of antioxidant activities and phenolic contents of the infusions commercially purchased Tilia platyphyllos Scop. samples, one of the most preferred herbal infusions worldwide, prepared by using teapots with different materials. Antioxidant potencies of the samples were examined using tests with different mechanisms such as free radical scavenging test (DPPH), metal-related activity tests (CUPRAC, FRAP). On account of assessing the phenolic profile, total phenol, phenolic acid and flavonoid contents were estimated spectrophotometrically. In addition, the presence of protocatechuic acid in the extracts was investigated by HPTLC densitometry (between 0.762-1.037 w/w%). Besides, antioxidant activities (DPPH, CUPRAC and TOAC) of the extracts were recalculated after addition of natural/synthetic sweeteners, brown and white sugar, lemon, flower and pine honeys to the infusions. Results showed that the highest total antioxidant capacity was seen on Tiliae infusions prepared in ceramic teapot (672.80±1.40 mg AAE/g DE). Moreover, stevioside addition enhanced DPPH radical scavenging of Tiliae extracts (2781.76±44.38 EC50 in μg/mL). This is the first report related with comparison of these brewing materials and additives in respect to their phenolic content and antioxidant activity of herbal teas.

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Migration of aluminum from food contact materials to food—a health risk for consumers? Part I of III: exposure to aluminum, release of aluminum, tolerable weekly intake (TWI), toxicological effects of aluminum, study design, and methods

Cited by 90 publications

References 24 publications

Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency

Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency

A Preliminary Investigation of Naturally Occurring Aluminum in Grains, Vegetables, and Fruits from Some Areas of China and Dietary Intake Assessment

Effect of brewing material and various additives on polyphenolic composition and antioxidant bioactivity of commercial Tilia platyphyllos Scop. infusions

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