The content of lead, cadmium, arsenic, mercury and tin in fruit and their products based on monitoring studies - exposure assessment.

Background: Fruit and fruit products are important part of our daily diet. In addition to the ingredients necessary for the proper functioning of the body, these products can also be a source of intake elements harmful to human health.

Objective: Analysis of the results of monitoring studies conducted in Poland in 2015 concerning contamination of lead (Pb), cadmium (Cd), arsenic (As), mercury (Hg) and tin (Sn) in fruit and fruit products and exposure assessment.

Assessment of exposure to nickel intake with selected cereal grains and cereal-based products.

Background: Cereal grains and their products are among the basic components of the diet all over the world. Their consumption varies depending on the dietary habits in each country. Apart from ingredients valuable from a health point of view, these products can also be a source of contaminants.

Exposure assessment of the population in Poland to the toxic effects of nickel from vegetable and their products.

Background: According to the European Food Safety Authority (EFSA), vegetable and vegetable products can significantly contribute to dietary nickel intake. Consumption of vegetable across European Union can vary significantly and depends on consumption habits in individual Member States. Toxicity of Ni is dependent on the chemical form, the route of exposure and solubility of nickel compounds.

Food as a source of exposure to nickel.

According to the European Food Safety Authority (EFSA), food is the main source of nickel intake by the general population. Based on the risk assessment, EFSA determined the tolerable daily intake of this element (TDI) from all sources at the level of 2.8 μg/kg body weight, which is for an adult 196 μg, while for a child 56 μg.

Exposure assessment to lead, cadmium, zinc and copper released from ceramic and glass wares intended to come into contact with food.

Background: One of the important source of food contamination with elements harmful to human health such as lead or cadmium is migration from the articles intended to come into contact with food. Ceramic and glass articles can also be a source of zinc and copper which compounds are used during the production process of vessels.

Objective: Determination of migration of lead, cadmium, zinc and copper from ceramic and glass wares available on the market in Poland and assessment of consumer exposure to these elements.

Exposure assessment of the population in Poland to the toxic effects of arsenic compounds present in rice and rice based products.

Background: Rice is a staple food for many people in the world and an important ingredient for production of food for infants and young children. According to European Food Safety Authority (EFSA), cereals, primarily rice and rice products, are an important source of human exposure to inorganic arsenic, which has been classified by the International Agency for Research on Cancer (IARC) as group I carcinogen. Arsenic is present in rice and rice products mainly as an inorganic form being more toxic than organic compounds

Objectives: The aim of the study was to determine the total and inorganic arsenic content in rice, rice-based products including food for infants and young children available on the market in Poland and thus to estimate consumer exposure to inorganic arsenic from these groups of foodstuffs

Materials And Methods: A total of 62 samples of rice and rice products from trade, including a group of rice products for infants and young children, were tested.

Migration studies of nickel and chromium from ceramic and glass tableware into food simulants.

Background: In addition to the release of lead and cadmium from ceramic and glass vessels, (acceptable limits being set by the EU 84/500/EC Directive), other harmful metals can migrate, such as nickel and chromium. Permissible migration limits for these latter metals however have not yet been set in the EU legislation. Both the toxic properties of nickel and chromium and the measures taken by the European Commission Working Group on Food Contact Materials for verifying permissible migration limits for lead, cadmium and other metals from ceramics have acted as drivers for studies on nickel and chromium release from ceramic and glass tableware.

Total and inorganic arsenic in fish, seafood and seaweeds--exposure assessment.

Background: According to the European Food Safety Authority (EFSA), fish, seafood and seaweeds are foodstuffs that significantly contribute to dietary arsenic intake. With the exception of some algal species, the dominant compounds of arsenic in such food products are the less toxic organic forms. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and EFSA recommend that speciation studies be performed to determine the different chemical forms in which arsenic is present in food due to the differences in their toxicity.

Exposure to lead and cadmium released from ceramics and glassware intended to come into contact with food.

Background: The dietary intake of harmful elements, particularly lead and cadmium constitutes a health threat and essential measures should be undertaken to reduce consumer exposure. The latest risk assessments by the European Food Safety Authority (EFSA) and Joint FAO/WHO Expert Committee on Food Additives (JECFA) have indicated that the Provisional Tolerable Weekly Intake (PTWI) for lead and cadmium do not ensure health safety and their review had to be undertaken. Migration from ceramics and glassware intended for food contact is an important source of lead and cadmium intake.

Human exposure asseessment to different arsenic species in tea.

Background: Inorganic forms of arsenic are much more highly toxic to humans than organic species. Their effects include being carcinogenic, genotoxic and neurotoxic, where in the latter case, above all, they affect nervous system development in the foetus, infants and children. The main foodstuffs contributing significantly to its total dietary intake are drinking water, rice (and its products), fish, seafood, cereals, seaweed, root vegetables, food supplements, mushrooms and tea.

[Fish and seafood as a source of human exposure to methylmercury].

Fish and seafood are recommended diet constituents providing high quality protein, vitamins, minerals and omega-3 fatty acids, mainly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). However, these foodstuffs can also be the major source ofmethylmercury intake in humans. In general, more than 90% of the mercury in fish is found as methylmercury, but contents of methylmercury can vary considerably between species.