Total arsenic and water-soluble arsenic species in foods of the first German total diet study (BfR MEAL Study)
- 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.
Verfasserangaben: | Christin HackethalORCiD, Johannes Florian KoppORCiDGND, Irmela SarvanORCiD, Tanja SchwerdtleORCiDGND, Oliver Lindtner |
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DOI: | https://doi.org/10.1016/j.foodchem.2020.128913 |
ISSN: | 0308-8146 |
ISSN: | 1873-7072 |
Pubmed ID: | https://pubmed.ncbi.nlm.nih.gov/33418406 |
Titel des übergeordneten Werks (Englisch): | Food chemistry |
Verlag: | Elsevier |
Verlagsort: | Amsterdam [u.a.] |
Publikationstyp: | Wissenschaftlicher Artikel |
Sprache: | Englisch |
Datum der Erstveröffentlichung: | 01.06.2021 |
Erscheinungsjahr: | 2021 |
Datum der Freischaltung: | 13.11.2023 |
Freies Schlagwort / Tag: | Arsenic speciation; Food; Inductively; Occurrence data; Total arsenic; coupled plasma mass spectrometry |
Band: | 346 |
Aufsatznummer: | 128913 |
Seitenanzahl: | 10 |
Fördernde Institution: | Federal Ministry of Food and Agriculture (BMEL) |
Organisationseinheiten: | Mathematisch-Naturwissenschaftliche Fakultät / Institut für Ernährungswissenschaft |
DDC-Klassifikation: | 5 Naturwissenschaften und Mathematik / 54 Chemie / 540 Chemie und zugeordnete Wissenschaften |
6 Technik, Medizin, angewandte Wissenschaften / 66 Chemische Verfahrenstechnik / 660 Chemische Verfahrenstechnik | |
Peer Review: | Referiert |
Publikationsweg: | Open Access / Hybrid Open-Access |
Lizenz (Deutsch): | CC-BY-NC-ND - Namensnennung, nicht kommerziell, keine Bearbeitungen 4.0 International |
Externe Anmerkung: | Correction: https://doi.org/10.1016/j.foodchem.2023.137418 |