Estimation of Copper Intake in Moderate Wine Consumers in Croatia

Blanka Tariba,Zorana Kljaković-Gašpić,Alica Pizent

doi:10.2478/10004-1254-62-2011-2109

Blanka Tariba, Zorana Kljaković-Gašpić + Show 1 more

Open Access

https://doi.org/10.2478/10004-1254-62-2011-2109

Copy DOI

Abstract

To estimate Cu exposure level from wine consumption and to assess possible health risk for moderate wine consumers, wine samples were collected from different wine-growing areas of Croatia. Median concentrations were 180 μg L-1, range (76 to 292) μg L-1, in commercial wines and 258 μg L-1, range (115 to 7600) μg L-1, in homemade wines (P>0.05). Maximum permitted level of 1000 μg L-1 was exceeded in three homemade wines. However, daily intake of Cu from wine (in the range from 0.02 mg d-1 to 1.52 mg d-1) estimated from Cu concentration in all wine samples is lower than the tolerable upper intake level of 5 mg d-1 proposed by the EU Scientific Committee on Food and does not present a risk to moderate wine consumers.

Highlights

To estimate Cu exposure level from wine consumption and to assess possible health risk for moderate wine consumers, wine samples were collected from different wine-growing areas of Croatia
Consumption data used in the assessment are based on national average consumption rates and the estimates have been derived for the general population from the analysed wine samples and available peer reviewed literature
In all commercial wines and in 10 of 13 homemade wines Cu ranged between 76 μg L -1 and 567 μg L -1, which is far below the upper permissible limit of 1000 μg L-1 [6, 7]

Summary

Introduction

To estimate Cu exposure level from wine consumption and to assess possible health risk for moderate wine consumers, wine samples were collected from different wine-growing areas of Croatia. Copper (Cu), iron (Fe), and manganese (Mn) often form stable complexes with amino acids and polyphenols, which occur during wine maturation and storage. These complexes determine ageing characteristics, final aroma, taste, and even the colour of wine [1]. The aim of this study was to estimate the contribution of wine to dietary Cu intake and possible health risk for moderate wine consumers. Consumption data used in the assessment are based on national average consumption rates and the estimates have been derived for the general population from the analysed wine samples and available peer reviewed literature

Objectives

Methods

Results