TY  - JOUR
A1  - Hackethal, Christin
A1  - Kopp, Johannes Florian
A1  - Sarvan, Irmela
A1  - Schwerdtle, Tanja
A1  - Lindtner, Oliver
T1  - Total arsenic and water-soluble arsenic species in foods of the first German total diet study (BfR MEAL Study)
JF  - Food chemistry
N2  - 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.
KW  - Occurrence data
KW  - Food
KW  - Total arsenic
KW  - Arsenic speciation
KW  - Inductively
KW  - coupled plasma mass spectrometry
Y1  - 2021
U6  - https://doi.org/10.1016/j.foodchem.2020.128913
SN  - 0308-8146
SN  - 1873-7072
VL  - 346
PB  - Elsevier
CY  - Amsterdam [u.a.]
ER  - 
TY  - JOUR
A1  - Fechner, Carolin
A1  - Hackethal, Christin
A1  - Höpfner, Tobias
A1  - Dietrich, Jessica
A1  - Bloch, Dorit
A1  - Lindtner, Oliver
A1  - Sarvan, Irmela
T1  - Results of the BfR MEAL Study
BT  - in Germany, mercury is mostly contained in fish and seafood while cadmium, lead, and nickel are present in a broad spectrum of foods
JF  - Food chemistry: X
N2  - 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.
KW  - Total diet study
KW  - BfR MEAL Study
KW  - Metals
KW  - Contaminants
KW  - Unprepared and
KW  - prepared foods
KW  - Regionality
KW  - Seasonality
KW  - Organic and conventional type of production
Y1  - 2022
U6  - https://doi.org/10.1016/j.fochx.2022.100326
SN  - 2590-1575
VL  - 14
PB  - Elsevier
CY  - Amsterdam
ER  -