Consumption of Minerals, Toxic Metals and Hydroxymethylfurfural: Analysis of Infant Foods and Formulae.

Christian Vella,Everaldo Attard

doi:10.3390/toxics7020033

Abstract

Infant foods and formulae may contain toxic substances and elements which can be neo-formed contaminants or derived from raw materials or processing. The content of minerals, toxic elements, and hydroxymethylfurfural (HMF) in infant foods and formulae were evaluated. The effect of storage temperature on HMF formation in infant formulae and its potential as a quality parameter was also evaluated. Prune-based foods contained the highest HMF content. HMF significantly increased when the storage temperature was elevated to 30 °C for 21 days. All trace elements were present in adequate amounts, while the concentration of nickel was higher when compared to those of other studies. The study indicates that HMF can be used as a quality indicator for product shelf-life and that the concentrations of minerals and toxic elements vary greatly due to the diverse compositions of foods and formulae. Such contaminants need to be monitored as infants represent a vulnerable group compared to adults.

Highlights

Infants are more sensitive than adults to food contaminants due to a higher rate of uptake by the gastrointestinal tract, an incompletely developed blood–brain barrier, an undeveloped detoxification system, and high food consumption relative to body mass [1]
The present study demonstrated wide variations in the concentration of the most essential and toxic elements in infant formulae and foods (Table 3)
Carcinogenic, and genotoxic potential of hydroxymethylfurfural vary, while certain minerals and toxic metals are known to be deleterious if consumed in large quantities

Summary

Introduction

Infants are more sensitive than adults to food contaminants due to a higher rate of uptake by the gastrointestinal tract, an incompletely developed blood–brain barrier, an undeveloped detoxification system, and high food consumption relative to body mass [1]. Hydroxymethylfurfural (HMF) is a neo-formed contaminant in food, being an intermediate in the Maillard reaction which consists of a series of reactions, starting with a reaction between the carbonyl group of a reducing sugar with a free amino group, or it can result from the direct dehydration of sugars [4]. It is practically not present in fresh food but it is found in variable amounts in processed foods, such as jams, fruit juices, and syrups, as its synthesis depends on the temperature, pH, concentration of saccharides, presence of organic acids, and presence of divalent ions [5]

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