CADMIUM BIOAVAILABILITY AND HEALTH RISK IN FOOD

被引：49

作者：

GROTEN, JP

VANBLADEREN, PJ

机构：

[1] TNO Toxicology and Nutrition Institute, Department of Biological Toxicology, PO Box 360

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1994年 / 5卷 / 02期

关键词：

D O I：

10.1016/0924-2244(94)90071-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cadmium (Cd) is a major occupational and environmental pollutant. Outside the industrial environment, the main route of human exposure is through food. Most oral toxicity studies have been performed with inorganic salts of Cd, but this is not the chemical form in which Cd occurs in the diet. For an assessment of human health risks it is of paramount importance to obtain more information about the bioavailability and toxicity of different Cd complexes found in the diet.

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页码：50 / 55

页数：6

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