@article{FechnerHackethalHoepfneretal.2022,
  author    = {Fechner, Carolin and Hackethal, Christin and H{\"o}pfner, Tobias and Dietrich, Jessica and Bloch, Dorit and Lindtner, Oliver and Sarvan, Irmela},
  title     = {Results of the BfR MEAL Study},
  series = {Food chemistry: X},
  volume    = {14},
  journal   = {Food chemistry: X},
  publisher = {Elsevier},
  address   = {Amsterdam},
  issn      = {2590-1575},
  doi       = {10.1016/j.fochx.2022.100326},
  pages     = {10},
  year      = {2022},
  abstract  = {The BfR MEAL Study provides representative levels of substances in foods consumed in Germany. Mercury, cadmium, lead, and nickel are contaminants present in foods introduced by environmental and industrial processes. Levels of these elements were investigated in 356 foods. Foods were purchased representatively, prepared as consumed and pooled with similar foods before analysis. Highest mean levels of mercury were determined in fish and seafood, while high levels of cadmium, lead, and nickel were present in cocoa products and legumes, nuts, oilseeds, and spices. The sampling by region, season, and production type showed minor differences in element levels for specific foods, however no tendency over all foods or for some food groups was apparent. The data on mercury, cadmium, lead, and nickel provide a comprehensive basis for chronic dietary exposure assessment of the population in Germany. All levels found were below regulated maximum levels.},
  language  = {en}
}