Cadmium In Foodstuffs Research Articles

Intensification of dry mineralization in determination of lead and cadmium in foodstuffs

To intensify the dry mineralization of foodstuffs, the use of ultrahigh-frequency ultrasound in combination with treatment by gaseous oxidants (chlorine or nitrogen oxides) has been proposed. The optimal parameters of ultrasound were experimentally established as follows: frequency of 11.0–14.0 MHz, power density of 17.0–19.0 W/cm2, and process temperature of 60–650С. Under these conditions, the degree of lead and cadmium extraction during mineralization of different food groups was 94.5–98.1% and 96.7–99.0%, respectively. Due to the exclusion of sample processing in the muffle furnace, the number of stages in sample preparation was reduced from three to two, which led to an increase in the rapidity of mineralization by 12–14 times and better metrological characteristics of food analysis results.

The Health Risks of Lead and Cadmium in Foodstuffs for the General Population of Taiwan

The present study evaluate the background levels of Cd and Pb in 1936 foodstuffs and to assess the health risks to the Taiwanese population associated with their general dietary consumption. A higher concentration of Pb was found in shellfish (0.138 mg/kg) and cephalopods (0.093 mg/kg), and the Cd levels were 0.810 mg/kg in cephalopods and 0.315 mg/kg in shellfish. For Pb and Cd exposure, grain was the highest contributor, accounting for 31.27%-41.77% and 67.83%-86.26%, respectively, in each age group. In terms of the cancer risk due to Pb exposure, the total cancer risk was 1.22 × 10−6 based on their median level for each sampling and 1.20 × 10−5 based on the 95% upper limit level of each sampling. The hazard index (HI) for Pb was higher than 1 for people younger than 12 years, whereas the HIs for Cd exposure were less than 1. The estimated Pb and Cd cancer risks were generally higher for infants and children than for adults. Due to the higher levels of Cd and Pb presented in grains compared with those in meat and fishery products, the health impacts to vegetarians and high grain consumers may be higher than those to normal consumers.

Continuous Flow Chemical Vapor Generation for the Determination of Cadmium in Foodstuffs by Atomic Absorption Spectrometry Using Derivative Signal Processing

A method has been developed for the generation of a “cold vapor” of cadmium by means of continuous flow chemical vapor generation from aqueous samples and for use in derivative atomic absorption spectrometry. Variables such as acidity, reducing agent concentration, atomization temperature, argon flow rate, reaction coil length, and other parameters were optimized. Detection limits and repeatability were measured, and cadmium was also determined in certified reference material and in tap water. The results showed that the proposed automated method is simple and accurate with a detection limit of 0.021 ng mL−1 when the derivative system’s sensitivity was 2 mV min−1

Adverse health effects of chronic exposure to low-level cadmium in foodstuffs and cigarette smoke.

Cadmium is a cumulative nephrotoxicant that is absorbed into the body from dietary sources and cigarette smoking. The levels of Cd in organs such as liver and kidney cortex increase with age because of the lack of an active biochemical process for its elimination coupled with renal reabsorption. Recent research has provided evidence linking Cd-related kidney dysfunction and decreases in bone mineral density in nonoccupationally exposed populations who showed no signs of nutritional deficiency. This challenges the previous view that the concurrent kidney and bone damage seen in Japanese itai-itai disease patients was the result of Cd toxicity in combination with nutritional deficiencies, notably, of zinc and calcium. Further, such Cd-linked bone and kidney toxicities were observed in people whose dietary Cd intakes were well within the provisional tolerable weekly intake (PTWI) set by the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives of 1 μg/kg body weight/day or 70 μg/day. This evidence points to the much-needed revision of the current PTWI for Cd. Also, evidence for the carcinogenic risk of chronic Cd exposure is accumulating and Cd effects on reproductive outcomes have begun to emerge.

Estimation of dietary intake of lead and cadmium in the general population of the Republic of Croatia

The level of lead and cadmium in foodstuffs in the Republic of Croatia was determined by the method of atomic absorption spectrophotometry from the beginning of 1988 to mid 1993. Mean weekly dietary intake of these toxic metals was then estimated on the basis of the level of contamination and consumption of the foodstuffs concerned. The results show that mean weekly dietary intake of lead is 701 μg/person and 121.4 μg cadmium/person. With respect to the provisional tolerable weekly intake (PTWI), these values are equal to 19.9% for lead and 24.4% for cadmium.

Determination of cadmium in foodstuffs and plant materials by flow injection-spectrophotometry including ion exchange

A flow-injection system with a minicolumn packed with a strongly basic anion exchanger (AG1-X8 resin, 200–400 mesh) is proposed for the spectrophotometric determination of cadmium in foodstuffs, plants and similar based on the formation of a cadmium iodide-Malachite Green (MG) associate. Improved sensitivity and selectivity are attained since cadmium is in-line concentrated as chlorocomplexes whereas lead, copper and other potential interferents are discarded. Reagent compositions, flow rates, commutation times, mean available time for chlorocomplexes formation, and conditions for concentration and elution were investigated. A 2.0 M NaCl-0.1 M HC1 solution was elected for chlorocomplexes formation, and a 90-s concentration time was set. The eluant, also sample carrier stream, was a 2.0 M NaNO 3 plus 0.1 M HNO 3 solution. The proposed system handles about 25 samples per hour (2.50–25.0 μg Cd l −1), consuming ca. 8 ml of sample, 0.25 mg MG and 0.41 g KI per determination. The detection limit is 0.11 μg Cd l −1. Results are precise (R.S.D. 2.72 and 2.26% for 5.12 and 19.7 μg Cd l −1) and in agreement with certified values of standard reference materials. Recoveries within 99.1 and 111.2% were found. With two resin minicolumns, the applicability of the system is expanded, and samples solubilized with nitric and perchloric acids can also be run. The first minicolumn stands for in-line perchlorate removal before chlorocomplex formation, and the second one for cadmium concentration. Although more complex, similar system performance and results quality relatively to the system with a single minicolumn are attained.

Development of a slurry atomization method for the determination of cadmium in food samples by electrothermal atomization atomic-absorption spectrometry

Matrix modifiers have been compared for the determination of cadmium in foodstuffs by ETA—AAS with the sample injected in the form of a slurry. Addition of 800 μg/ml Pd stabilized cadmium to a similar extent as did ammonium dihydrogen phosphate, but avoided the increase in background signal associated with the latter. An analytical procedure was developed, based on palladium matrix modification, platform atomization with a pre-atomization cooling step and integrated absorbance measurements. The method allowed the analysis of milk, liver and olive leaf slurries at concentrations up to at least 50 mg/ml by direct calibration with aqueous standards. The accuracy of the analytical results was within 15% and the detection limit for cadmium in analysis of a 50 mg/ml slurry was 10 ng/g.

Evaluation of the determination of high levels of total cadmium in foodstuffs using flame atomic-absorption spectrophotometric measurement.

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Dietary intake of cadmium in the United States: 1920–1975

Long-term changes in both per capita consumption rates of specific food categories and the concentration of cadmium in the foodstuffs were investigated for their effects on total dietary intake of cadmium. Results show that, under the assumption of historically constant levels of cadmium in foodstuffs, changes in dietary consumption patterns in the United States resulted in a decline in total cadmium intake of about 20% between 1945 and 1975. Even if historically increasing levels of cadmium in foodstuffs are assumed, the decline in consumption rates for food items with the highest concentrations resulted in an approximate steady state of cadmium intake from 1945 to 1975.

Ion‐Association Extraction Combined With Low Temperature Ashing for the Determination of Cadmium in Foodstuffs

AbstractA method for the determination of Cd by AAS in foodstuffs is presented. The determination is carried out after low temperature ashing and extraction with a high molecular weight amine.Of the several extractions investigated, Aliquat 336 3% and Alamine 336 3% in Methylisobutylketone allowed the best results. The former was chosen. The analysis of international standards shows that the method yields accurate results.