@article{HackethalKoppSarvanetal.2021,
  author    = {Hackethal, Christin and Kopp, Johannes Florian and Sarvan, Irmela and Schwerdtle, Tanja and Lindtner, Oliver},
  title     = {Total arsenic and water-soluble arsenic species in foods of the first German total diet study (BfR MEAL Study)},
  series = {Food chemistry},
  volume    = {346},
  journal   = {Food chemistry},
  publisher = {Elsevier},
  address   = {Amsterdam [u.a.]},
  issn      = {0308-8146},
  doi       = {10.1016/j.foodchem.2020.128913},
  pages     = {10},
  year      = {2021},
  abstract  = {Arsenic can occur in foods as inorganic and organic forms. Inorganic arsenic is more toxic than most watersoluble organic arsenic compounds such as arsenobetaine, which is presumed to be harmless for humans. Within the first German total diet study, total arsenic, inorganic arsenic, arsenobetaine, dimethylarsinic acid and monomethylarsonic acid were analyzed in various foods. Highest levels of total arsenic were found in fish, fish products and seafood (mean: 1.43 mg kg(-1); n = 39; min-max: 0.01-6.15 mg kg(-1)), with arsenobetaine confirmed as the predominant arsenic species (1.233 mg kg 1; n = 39; min-max: 0.01-6.23 mg kg (1)). In contrast, inorganic arsenic was determined as prevalent arsenic species in terrestrial foods (0.02 mg kg (1); n = 38; min-max: 0-0.11 mg kg (1)). However, the toxicity of arsenic species varies and measurements are necessary to gain information about the composition and changes of arsenic species in foods due to household processing of foods.},
  language  = {en}
}