Chromium and manganese levels in convenience and fast foods: In vitro study of the dialyzable fraction

被引：18

作者：

Carmen, Cabrera-Vique ^{[1
]}

Paula R., Bouzas ^{[2
]}

机构：

[1] Univ Granada, Dpto Nutr & Bromatol, Fac Farm, Granada 18012, Spain

[2] Univ Granada, Dpto Estadist & IO, Fac Farm, Granada 18012, Spain

来源：

FOOD CHEMISTRY | 2009年 / 117卷 / 04期

关键词：

Chromium; Manganese; Convenience foods; Fast foods; Dietary intake; Dialyzable fraction; DAILY DIETARY-INTAKE; FRUIT JUICES; CEREALS; SPAIN; NUTRIENTS; SELENIUM; BELGIUM; IRON;

D O I：

10.1016/j.foodchem.2009.04.060

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Chromium and manganese presence was determined in a total of 170 samples of convenience and fast foods widely consumed in Spain. Electrothermal atomic absorption spectrometry was used as analytical technique. Reliability of the procedure was checked. Cr levels ranged from 0.01 to 1.10 mu g/g (fresh weight of edible portion). The most elevated levels were found in beef and pork baed-food, food with a greater content of spices and aromatic herbs, whole cereals, dry fruits and cheese. Mn levels ranged from 0.15 to 2.90 mu g/g (fresh weight of edible portion). The most elevated levels of Mn were found in chicken and pork-based foods and sauces. Mean Cr and Mn dialyzable fraction estimated by in vitro assays ranged from 0.38% to 1.05% and from 7.75% to 15.60%, respectively. These findings revealed that certain convenience and fast foods contribute a considerable fraction of Cr and Mn dietary intake. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：757 / 763

页数：7

共 30 条

[1]

ANDERSON JJB, 2004, FOOD NUTR DIET THERA

[2]

Ashton JF, 2003, FOOD AUST, V55, P201

[3]

Human exposure to metals through the diet in Tarragona, Spain - Temporal trend [J].

Bocio, A ;

Nadal, M ;

Domingo, JL .

BIOLOGICAL TRACE ELEMENT RESEARCH, 2005, 104 (03) :193-201

[4]

Chromium content of selected Greek foods [J].

Bratakos, MS ;

Lazos, ES ;

Bratakos, SM .

SCIENCE OF THE TOTAL ENVIRONMENT, 2002, 290 (1-3) :47-58

[5]

Mercury-selenium species ratio in representative fish samples and their bioaccessibility by an in vitro digestion method [J].

Cabanero, Ana I. ;

Madrid, Yolanda ;

Camara, Carmen .

BIOLOGICAL TRACE ELEMENT RESEARCH, 2007, 119 (03) :195-211

[6]

Determination of tea components with antioxidant activity [J].

Cabrera, C ;

Giménez, R ;

López, MC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (15) :4427-4435

[7]

Chromium, copper, iron, manganese, selenium and zinc levels in dairy products: In vitro study of absorbable fractions [J].

Cabrera, C ;

Lorenzo, ML ;

DeMena, C ;

Lopez, MC .

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 1996, 47 (04) :331-339

[8]

Mineral content in legumes and nuts:: contribution to the Spanish dietary intake [J].

Cabrera, C ;

Lloris, F ;

Giménez, R ;

Olalla, M ;

López, MC .

SCIENCE OF THE TOTAL ENVIRONMENT, 2003, 308 (1-3) :1-14

[9]

DROLET C, 1994, J CAN DIET ASSOC, V55, P184

[10]

Chromium levels in spices and aromatic herbs [J].

Garcia, E ;

Cabrera, C ;

Lorenzo, ML ;

López, MC .

SCIENCE OF THE TOTAL ENVIRONMENT, 2000, 247 (01) :51-56

← 1 2 3 →