Content Of Foodstuffs Research Articles

Development of near-infrared fluorescent sensor and portable measuring device for on-site quantitation of Cys in food samples

Cys plays significant roles in food industries. It is very necessary to on-site quantify Cys content in food samples. Herein, we rationally developed a fluorescent sensor, YF, for on-site measurement of Cys in various foodstuffs. Sensor YF showed fluorescence response to Cys in near infrared (NIR) region, which could dramatically mitigate the interference of autofluorescence in foodstuffs. Moreover, sensor YF exhibited obvious colorimetric change to Cys. Accordingly, the sensor YF was capable of detecting Cys via both fluorescence method and colorimetric method, making the detection more reliable. Sensor YF also presented high selectivity and sensitivity to Cys, and its detection limits was measured to be 88 nM. The practical application demonstrated that sensor YF was able to monitor Cys in live cells and zebrafish via fluorescence imaging. Moreover, variations of Cys concentration in spinach leaves under different Cd2+ stress were effectively tracked. To accomplish on-site quantitation of Cys content in foodstuffs, a simple and portable measuring device was made. Sensor YF and the portable measuring device were successfully utilized for quantitation of Cys in food samples such as dry red pepper, tomato and soy bean. The detection method established herein will be conveniently employed for on-site quantitation of Cys in various food samples.

Fungal Biodegradation of Polycyclic Aromatic Hydrocarbons (PAHs)

For many years, PAHs have been the subject of intense controversy throughout the world, due to their high toxicity and their presence in almost all environmental media. Their hazardous nature has given rise to a number of legal requirements throughout the world aimed at effectively reducing their content in foodstuffs and certain everyday consumer products. However, technologies for remediating PAH-contaminated soils use chemical and mechanical approaches that are extremely costly and not very environmentally friendly. That's why research is currently focusing on biological approaches that can provide effective, low-cost treatment for PAH-contaminated soils, and avoid environmental repercussions as far as possible. The aim of this paper is to shed light on a biological approach to the treatment of PAHs that is still in its infancy, but which is already showing great promise: biodegradation by fungi, which differ from other organisms in that they secrete enzymes that give them the ability to feed in environments inaccessible to other kingdoms, and to absorb toxic PAH chemicals from the soil and transform them into less harmful compounds.

Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate.

N-l-Lactoyl phenylalanine (N-l-lactoyl-Phe) has been identified as a taste-active contributor in many fermented foods. However, its preparation, taste property, and content in foodstuffs are little known to date. In the current study, two preparation technologies of N-l-lactoyl-Phe including heating and enzymatic methods were investigated. Other investigations include its taste property and quantification in several fermented foods. The results indicated that the heating preparation and enzymatic preparation only produced N-l-lactoyl-Phe instead of N-d-lactoyl-Phe in the presence of l-lactate/d-lactate and l-phenylalanine (Phe). A high yield (58.0% ± 0.7%) of N-l-lactoyl-Phe was achieved under the following conditions: Phe, lactate, CaO, and water at molar ratios of 1:8:0.3:9 kept at 100 °C for 3 h. With nine enzymes, a maximum yield of 21.2% ± 0.3% was achieved in the aqueous solution under mild operating conditions: 0.18 M Phe, 0.90 M lactate, 5 g/L Debitrase HYW 20, pH 8, and 55 °C for 24 h. The sensory evaluation revealed that N-l-lactoyl-Phe in water enhanced the salty and umami intensity. It also enhanced the thickness, mouthfulness, and continuity of salt solution, model broth, and chicken broth, revealing that N-l-lactoyl-Phe was a kokumi-active compound. The kokumi thresholds of N-l-lactoyl-Phe in these solutions were 50, 50, and 25 mg/L, respectively. N-l-Lactoyl-Phe was quantified in traditional Chinese fermented foods as 30.12 ± 0.28 mg/kg in preserved pickles, 14.11 ± 0.14 mg/kg in soybean paste, 4.87 ± 0.16 mg/kg in fermented bean, 0.71 ± 0.11 mg/kg in rice vinegar, and 20.34 ± 0.18 mg/kg in soy sauce. These results revealed the potential of N-l-lactoyl-Phe as a taste enhancer, presenting a new opportunity for the food industry.

Influence of calcium on the uptake of ingested strontium

Abstract Radioactive isotopes of strontium, mainly 90Sr, released into the environment due to nuclear accidents may contribute significantly to the internal radiation exposure of members of the public after ingestion of strontium with contaminated foodstuffs. The committed radiation dose is significantly dependent on the fraction of the ingested activity that crossed the gut wall (f1 value). The directive 96/29/EURATOM has adopted f1 values of 0.3 for adults. This study was aimed to investigate how far the calcium content of foodstuffs influences the uptake of ingested strontium. For aqueous solutions without calcium containing 1 mg strontium, f1 values of 0.62 ± 0.13 (mean ± SD) were obtained. However, the uptake of 1 mg Sr from milk, and respectively from solutions with calcium was lower than from aqueous solution (f1: = 0.32 ± 0.06, respectively f1: = 0.31 ± 0.06). The data obtained show a significant reduction of the uptake of ingested strontium from milk in comparison to aqueous solution. The calcium content of milk could explain this reduction.

Phthalate analysis in foods for young children using LC-MS method

Phthalates are esters of phthalic acid, which are persistent organic pollutants of the environment. Phthalates are widely used as plasticizing additives in the production of polymer products for industrial, domestic, food and medical purposes. The ubiquitous presence of phthalates is confirmed by the results of studies of environmental objects, drinking water, and foodstuffs. In connection with the adverse effects of phthalates on health, it is important to control their content in foodstuffs, including baby food, as one of the main sources of phthalates. The aim of the research was to determine the phthalate content in baby food products (from 0 to 3 years) and to assess it from the hygienic point of view. Material and methods. The results of the analysis of phthalates (C1-C8) in the dehydrated baby food products (milk porridge, dairy-free porridge, adapted milk formula, milk drink) by high-performance liquid chromatography/mass spectrometry (LC/MS-MS) are presented. Results. The presence of 7 phthalates out of 9 analyzed in the concentration range from 0.003 to 0.199 mg/kg was established. The priority contaminants were diethyl phthalate, determined a t concentrations ranging from 0.046 to 0.199 mg/kg in 100% of samples, and bis(2-ethylhexyl)phthalate, present in 75% of samples in concentrations ranging from 0.011 to 0.115 mg/kg. Dipropyl phthalate (0.004-0.055 mg/kg) and dihexyl phthalate (0.006-0.062 mg/kg) were found in low concentrations in all samples. Dibutyl phthalate was found at the lower limit of determination - 0.005-0.007 mg/kg. The maximum phthalate content was established in milk and dairy-free porridges. Health risk assessment formed by phthalate intake from milk and dairy-free porridges, adapted milk formula and milk drink, when comparing the daily intake of individual phthalates with recommended reference doses for chronic per os intake, showed that no exceeding of permissible risk levels was found. Conclusion. The maximum phthalate contamination is set for milk porridge and dairyfree porridge. The priority pollutants in the studied samples are diethyl phthalate and bis(2-ethylhexyl)phthalate. The danger coefficient calculated for each baby food product, as well as hazard indices for the consumption of all products together, do not exceed the permissible values, which indicates an acceptable risk to public health.

Регламентація та визначення вмісту поліциклічних ароматичних вуглеводнів у харчових продуктах

Objectives. To conduct analysis of PAH findings obtained by different international research organizations and institutions. To compare European and Ukrainian laws regulating contamination of food with PAH. Methods and Materials. Analysis of scientific sources and European and Ukrainian legal acts regulating contamination of food with PAH. Research on contamination of food with PAH. Results and Discussion. According to European Food Safety Authority findings (2008) a total of 9714 foodstuff samples were investigated for one or more 16 priority PAH concentration. Results for the full set of 16 PAH were reported in 823 foodstuff samples, for 15 SCF priority PAH – in 1375 samples, and PAH 8 – in 4065 samples. Benzo[a]pyrene was detected in approximately 50% of all samples tested, ranging from not detected to 100% depending on the foodstuff group involved. In about 30% of samples tested for SCF priority PAH the carcinogenic and genotoxic PAH were detected despite the negative test results for benzo[a]pyrene. The CONTAM Panel came to a conclusion that benzo[a]pyrene is not an unconditional indicator of PAH occurrence in foodstuffs. Based on currently available data concerning PAH occurrence and toxicity, the CONTAM Panel concluded that PAH4 (benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene, chrysene) and PAH8 (benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[ghi]perylene, chrysene, dibenz[a,h]anthracene and indeno[1,2,3-cd]pyrene constitute the most indicative PAH in foodstuffs with PAH8 not providing much added value compared to PAH4. The findings of the research conducted at the Research Center of Toxicology revealed that benzo[a]pyrene content in two samples of sunflower oil exceeded its maximum level. The PAH content in the unrefined crude soybean oil test sample exceeded the maximum level for both benzo[a]pyrene and the sum of three PAH. Considering the sources, conditions of PAH formation and oil production process peculiarities, it can be assumed that PAH accumulation in oil occurs due to improper drying of oilseeds. In Ukraine, as part of the implementation of the EU Association Agreement with Ukraine, the work is in progress to harmonize national legislation on PAH regulation with European documents. Conclusions. Given the high hygienic importance of polycyclic aromatic hydrocarbons as common carcinogenic foodstuff contaminants, it is necessary to assess health risk factors associated with above-mentioned compounds content in foodstuffs. Special measures to reduce their level in diets for the population should be developed and implemented. Key Words: polycyclic aromatic hydrocarbons, benzo[a]pyrene, safety, risks, harmonization.

Recent Advances in the Aptamer-Based Electrochemical Biosensors for Detecting Aflatoxin B1 and Its Pertinent Metabolite Aflatoxin M1.

The notable toxicological impacts of aflatoxin B1 (AFB1) and its main metabolite, aflatoxin M1 (AFM1), on human being health make the evaluation of food quality highly significant. Due to the toxicity of those metabolites—even very low content in foodstuffs—it is crucial to design a sensitive and reliable procedure for their detection. Electrochemical aptamer-based biosensors are considered the most encouraging option, based on multi-placed analysis, rapid response, high sensitivity and specificity. The present review specifically emphasizes the potential utilization of the electrochemical aptasensors for determining the AFM1 and AFB1 with different electrodes.

QUANTIFICATION OF ALUMINUM CONTENTS IN COOKED FOODSTUFFS FROM THREE REGIONS IN JAVA USING NEUTRON ACTIVATION ANALYSIS

Aluminum is widely available in nature and the third most abundant element on earth. Improper intake of aluminum can increase toxicity and correlate with Alzheimer's disease. One source of aluminum comes from food. In this study, aluminum content in foodstuffs was analyzed using neutron activation analysis. Various foodstuffs were purchased from markets in three regions in Java, namely Bangkalan (East Java), Magelang (Central Java), and Cianjur (West Java) and cooked at a temperature above 80°C until the ready-to-eat condition. The cooked samples were freeze-dried and irradiated in the G.A. Siwabessy research reactor with neutron flux of 5x1013 neutrons.m2.s-1. Post-irradiation samples were analyzed using gamma spectrometry. The results show that the aluminum contents in each foodstuff from one region have a strong correlation with other regions (Pearson correlation coefficient r>0.9, P<0.001), indicating that the distribution of aluminum content does not differ from one region to another. The staple food category has a relatively low aluminum content with an average value of 24 mg/kg and a maximum value of 35 mg/kg. The dish category has higher aluminum content with an average value of 51 mg/kg and a maximum value of 77 mg/kg. The vegetable category has the highest content with an average value of 156 mg/kg and a maximum value of 710 mg/kg owned by caisim. Caisim is interesting for further research because of its ability to store large amounts of several elements. In general, the intake of aluminum sourced from these foods is still below the allowed value.Keywords: Neutron activation analysis, Food safety and security, Alzheimer, Aluminum distribution, Pearson correlation

The therapeutic and nutraceutical potential of agmatine, and its enhanced production using Aspergillus oryzae.

Agmatine, a natural polyamine produced from arginine by arginine decarboxylase, was first discovered in 1910, but its physiological significance was disregarded for a century. The recent rediscovery of agmatine as an endogenous ligand for α2-adrenergic and imidazoline receptors in the mammalian brain suggests that this amine may be a promising therapeutic agent for treating a broad spectrum of central nervous system-associated diseases. In the past two decades, numerous preclinical and several clinical studies have demonstrated its pleiotropic modulatory functions on various molecular targets related to neurotransmission, nitric oxide synthesis, glucose metabolism, polyamine metabolism, and carnitine biosynthesis, indicating potential for therapeutic applications and use as a nutraceutical to improve quality of life. An enzymatic activity of arginine decarboxylase which produces agmatine from arginine was low in mammals, suggesting that a large portion of the agmatine is supplemented from diets and gut microbiota. In the present review, we focus on and concisely summarize the beneficial effects of agmatine for treating depression, anxiety, neuropathic pain, cognitive decline and learning impairment, dependence on drugs, and metabolic diseases (diabetes and obesity), since these fields have been intensively investigated. We also briefly discuss agmatine content in foodstuffs, and a simple approach for enhancing agmatine production using the filamentous fungus Aspergillus oryzae, widely used for the production of various Asian fermented foods.

Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content

AbstractPhysical methods, such as heating and irradiation with ultraviolet light (UVC), are among the strategies that may be used to reduce mycotoxin content in foodstuffs. This research studied the technological effects of heating at 100, 150, and 200 °C and UVC irradiation at 254 nm for 15, 30, 60, and 120 min applied on semolina to decrease the amount of mycotoxins. The impact of the most efficient treatments (150 °C for 30 min and UVC irradiation for 120 min) was evaluated both on semolina and dough technological properties, such as color, hydration, and gluten indices, farinograph and calorimetric parameters, and microstructure. Thermal treatment significantly increased hydration of semolina and swelling power; farinograph analyses revealed a marked increase in water absorption and dough development time and a reduction of dough stability and degree of softening and elasticity compared to the control. Calorimetric analyses showed a significant reduction in both temperature peaks and enthalpy of starch gelatinization and a decrease in enthalpy for melting of lipids with starch. Scanning electron micrograph images representing the dough microstructure confirmed the occurrence of these changes; UVC‐treated samples showed less pronounced changes compared to the control.Practical applicationsThis work reports some strategies that could be integrated in semolina‐based products chains, with the aim of reducing mycotoxin contamination. Thermal treatment and UVC irradiation are known to be cost‐effective techniques, combining a high thermal efficiency with the simplicity of application. Understanding the technological changes resulting from these treatments could be useful to food companies for the realization of safer semolina‐based products with different structural properties. This is the first study aiming to investigate the technological impacts of physical processing methods for reducing mycotoxin contamination.

THE CONTENT OF POLYPHENOLS AND CHOSEN HEAVY METALS IN CHICKPEA SEEDS (CICER ARIETINUM L.) AFTER MICRONUTRIENTS APPLICATION INTO SOIL

The aim of work was the investigation of the input of chosen heavy metals into chickpea and polyphenols accumulation in seeds cultivated after Zn and Cu application into soil in model conditions. The soil used in the pot trial was uncontaminated. Chickpea (cv. Slovák) was harvested in full ripeness. With increased Zn (Cu) doses applied into the soil (0-500 and 0-100 mg.kg-1 for Zn and Cu, respectively), the strong statistical positive relationship between soil Zn (Cu) content and Zn (Cu) amount in seeds of chickpea was confirmed. Despite of high Zn (Cu) doses applied into the soil in model conditions, in all variants the determined Zn and Cu amount in chickpea was below the maximal allowed content in foodstuffs. Chickpea cv. Slovák accumulated high amounts of Pb and Cd (in all variants higher than hygienic limits). The contents of other tested heavy metals (Zn, Cu, Ni, Cr) were lower than hygienic limits. With increased Zn doses applied into the soil the polyphenols contents determined in seeds of chickpea were increased. With increased Cu doses applied into the soil the polyphenols contents determined in seeds of chickpea were decreased. The strong statistical relationship between soil Zn content and polyphenols amount (R=0.911) as well as the antioxidant capacity values (R=0.992) was confirmed. The moderate statistical linear negative relationship between soil Cu content and polyphenols content (R= - 0.671) and increased antioxidant capacity values in seeds of chickpea was confirmed.

Raising Awareness About Breast Milk Composition Among Women in Latvia

Background: Breast milk is the ideal food source that contains all components an infant needs. Infants are at risk of receiving possible pollutants and high levels of trans fatty acids through breast milk that may affect their cardiovascular health and cognitive development. Statistics indicate that the proportion of children who are breastfed up to one year of age shows an annual increase in Latvia. Objectives: 1. To review studies conducted among the Latvian population regarding breast milk composition. 2. To evaluate the necessary future studies emphasizing the importance of the trans fatty acid content in a mother’s diet and correspondingly in breast milk and taking into consideration the new changes in Latvian legislation setting the maximum trans fat content in foodstuffs. Conclusions: There is very little research done about the human milk composition in Latvia that could be referable to a general population. It is known that the exposure of breast milk to persistent organic pollutants in Latvia corresponds to the lowest levels detected in the European countries and is not a cause of health disorders. Taking into consideration the adverse effect trans fatty acids have on human’s health regardless of the age, consumption should be as low as possible. Latvia has become the latest European Union country to set the maximum amount of trans fats in foodstuffs, yet there is no information about trans fatty acids content in human milk among women in Latvia. This problem needs to be addressed and set in motion. Therefore, it would be a novel idea to study if the TFA content also declines in milk among Latvian women after the introduction of the new legislation.

RADIATION HYGIENIC MONITORING AND ASSESSMENT OF POPULATION DOSES IN RADIOACTIVELY CONTAMINATED AREAS OF TULA REGION

The goal. The analyses of radiation hygienic monitoring conducted in Tula region territories affected by the Chernobyl NPP accident regarding cesium-137 and strontium- 90 in the local foodstuffs and the analyses of populational annual effective dose. The materials and methods. The survey was conducted in Tula Region since 1997 to 2015. Over that period, more than fifty thousand samples of the main foodstuffs from the post-Chernobyl contaminated area were analyzed. Simultaneously with that, the external gamma - radiation dose rate was measured in the fixed control points. The dynamics of cesium -137 and strontium-90 content in foodstuffs were assessed along with the maximum values of the mean annual effective doses to the population and the contribution of the collective dose from medical exposures into the structure of the annual effective collective dose to the population. The results. The amount of cesium-137 and strontium -90 in the local foodstuffs was identified. The external gamma- radiation dose rate values were found to be stable and not exceeding the natural fluctuations range typical for the middle latitudes of Russia’s European territory. The maximum mean annual effective dose to the population reflects the stable radiation situation and does not exceed the permissible value of 1 mSv. The contribution of the collective dose from medical exposures of the population has been continuously reducing as well as the average individual dose to the population per one medical treatment under the annual increase of the medical treatments quantities. The conclusion. There is no exceedance of the admissible levels of cesium-137 and strontium- 90 content in the local foodstuffs. The mean annual effective dose to the population has decreased which makes it possible to transfer the settlements affected by the Chernobyl NPP accident to normal life style. This is covered by the draft concept of the settlements’ transfer to normal life style.

멸치 단백질 효소가수분해물의 강도평가를 통한 짠맛증진효과

Sodium chloride is known to contribute to the quality and safety of foods. However, there is an increasing interest in reducing the sodium content in foodstuffs, owing to health-related concerns related to its overconsumption. Therefore, the possible use of enzymatically hydrolyzed anchovy protein (eHAP) in enhancing the intensity of the salty taste in model broth was investigated in this study. The sodium chloride content of eHAP was 67.7 g/L. The lightness (L) and yellowness (b) of the model broth increased with increasing eHAP concentration. Additionally, the perceived intensity of the salty taste of eHAP solutions increased with increasing amounts of eHAP at a given NaCl concentration in the model broth. The intensity of the salty taste was enhanced by 0.37-35.58% as eHAP was added. The results suggest that it may be possible to reduce the sodium chloride content in foods by enhancing the salty taste with eHAP.

Development and validation of a TaqMan real-time PCR assay for the identification and quantification of roe deer (Capreolus capreolus) in food to detect food adulteration

In order to protect the consumer from meat adulteration it is necessary to identify and quantify the meat content in foodstuffs. Game meat is particularly susceptible for fraudulent labeling since it is more valuable than meat from domestic animals. The paper presents a TaqMan real-time PCR assay for the quantitative determination of roe deer in meat products. The assay developed does not show cross-reactivity with 23 animal and 43 plant species tested and is therefore specific for roe deer. The amplification efficiency determined by analyzing serially diluted roe deer DNA extracts was found to be 93.9%. For quantifying the roe deer content in % (w/w), a reference system based on the myostatin gene was used. The quantification strategy was validated by determining the roe deer content in model meat mixtures and a model sausage. In addition, the real-time PCR assay was applied to the analysis of commercially available meat products.

Variability of characteristic components of aronia

The variability of characteristic components of aronia (Aronia melanocarpa, black chokeberry) and to evaluate the chemical composition and quality of aronia products in order to complete the already available data and to facilitate authentication of fruit products were estimated. The mean values obtained for the set of aronia fruits were: soluble solids 19.9 °Brix, titratable acidity 9.8 g malic acid/kg, formol number 11.9 ml 0.1M NaOH/100 g, ash 6.7 g/kg, phosphorus 0.34 g/kg, potassium 2.90 g/kg, calcium  0.27 g/kg, magnesium 0.16 g/kg, sucrose 0.10 g/kg, glucose 47.1 g/kg, fructose 37.8 g/kg, sorbitol 66.1 g/kg, malic acid 9.6 g/kg, citric acid 1.0 g/kg, quinic acid 5.0 g/kg, isocitric acid 0.02 g/kg. These values can potentially be a useful tool to determine aronia content in foodstuffs or to determine adulteration of other fruit-based products with aronia. The most promising markers appeared to be the content of sorbitol, quinic acid and characteristic profile of anthocyanins measured by HPLC.  

Effect of processing conditions on the production of nixtamalized corn flours by the traditional method

Nowadays, in Mexico and Latin America, calcium content in the diet is a very important issue. This fact is critical since research studies have shown a relationship between consumption of dietary calcium and chronic degenerative diseases. Deficiencies of calcium in Mexican population involve the search for alternative foods that lead to an increase in the daily calcium intake. In this context, the traditional nixtamalization process is a good option for food processing in order to increase calcium content in foodstuffs. This work focused on the development of an effective methodology to establish the relationships among the processing variables in the production of nixtamalized corn flours by the traditional method. A full compound factorial design was used to determine the effect of some independent variables, involved in the nixtamalization, on the response variables such as (a) Ca+2 content in corn flours, (b) particle size distribution (homogeneity), and (c) average energy consumption during grinding.

LC-ESI-TOF MS Method for the Evaluation of the Immunostimulating Activity of Soybeans via the Determination of the Functional Peptide Soymetide

Bioactive peptides content in foodstuffs can seriously vary with many factors such as crop variety, food processing, animal breeding, etc. Because of this variability, quantitative methodologies are required to evaluate the content of bioactive peptides in foodstuffs. Progress in liquid chromatography and mass spectrometry technologies offer a great opportunity for the quantitation of bioactive peptides. This study undertook the development of a liquid chromatography-electrospray ionization-time-of-flight mass spectrometry method using a fused-core technology column for the sensitive and unambiguous determination of the immunostimulating peptide soymetide in soybean varieties. Soymetide precursor protein (α' subunit of β-conglycinin) was extracted with a Tris-HCl buffer (pH 8.0) containing urea and digested with trypsin. Soymetide separation conditions by reversed phase liquid chromatography (ion-pairing reagent, organic modifier, separation column, and elution gradient) and detection by MS were optimized, and a study of soymetide stability was also conducted. The method selectivity having been demonstrated, the linearity, accuracy, precision, and limits of detection and quantitation were evaluated. The developed method enabled the detection and quantitation of soymetide concentrations in the ppb range (7.5 ng/mL and 25 ng/mL, respectively), and about 30 times lower than those detected and determined in a previous work by capillary liquid chromatography with UV detection. These values could allow the quantitation of only 17 μg of soymetide per gram of soybean. The developed methodology was applied to the quantitation of soymetide in different soybean varieties from Europe, Japan, and USA observing great differences in soymetide content that ranged from 40 to 600 μg per gram of soybean depending on the soybean variety.

Dietary intake of vitamin D amongst UK adolescents

Vitamin D is important during the adolescent bone growth spurt, when approx 50% of bone mineral accrual occurs, influencing present and future bone health. Commonly known as the ?sunshine vitamin?, vitamin D is predominately obtained through cutaneous synthesis after exposure to ultraviolet B (UVB) radiation in sunlight, whilst a smaller percentage is obtained via the diet. However, at northerly latitudes, UVB is scarce during the winter months, and there is little information focusing on the oral vitamin D intake of adolescents. The main objectives of this study were to estimate dietary vitamin D intake in UK white Caucasian adolescents, and to determine whether the values meet the World Health Organisation (WHO) recommendation of 5 mg/day or the more recent Institute of Medicine (IOM) guidance of 15 mg/day. A further aim was to compare adolescent intake with that of previously collected data from an adult white Caucasian sample. This was a 1 year observational study of 124 healthy white Caucasian adolescents aged 12?15 years recruited from six schools in Greater Manchester. Adolescents completed a daily dietary record of seven vitamin D-containing food categories and intake of supplements for one week in each season and the average daily vitamin D intake data was estimated. The vitamin D content of foodstuffs was determined from the 6th edition of McCance and Widdowson?s The Composition of Foods and from food package labelling. Data were compared with those similarly obtained from the 4-season daily dietary records of an adult sample (20?60 years, n = 109 completed) in Greater Manchester. Adolescents (n = 110 completed) showed little variation in vitamin D intake across the seasons. Their overall median (range) intake was only 1.92 (0.01?22.15) mg/day compared with 3.27 (0.02?27.38) mg/day in adults (P<0.01). As in the adult sample, oily fish was the main food contributor and vitamin D supplements were taken by a minority (25%) of adolescents. We conclude that dietary vitamin D intake is very low amongst UK white adolescents and does not meet WHO recommendations. It is much lower than specified in the recent IOM guidance for US and Canadian citizens. Sun exposure levels and impact on vitamin D status are under study in this population, while the current data supports that within the adolescent population there is a risk that vitamin D requirements may not be met. This may have consequences for bone mineral accrual and subsequent bone health in later life.

Estimated intake of cadmium through food consumption in Serbia

In the past several decades, presence of cadmium in the environment has significantly increased as the consequence of human activities. Consequently, the increase of cadmium content is also recorded in foodstuffs, especially in entrails, mushrooms, mollusks, shells and crustaceans, cocoa, rice, etc. Majority of the total cadmium in human body originates from food consumption (about 90%). Taking this into consideration, the aim of this paper was to estimate weekly cadmium intake through food consumption in Serbia. During the period 2011-2012, a total of 10,720 samples have been analyzed using atomic absorption spectrometry, graphite furnace. Limit of quantification was 5 ng/g. The estimation of certain foodstuffs intake was carried out using WHO database. All the tested samples contained cadmium below the maximum permitted level set by National regulations. Estimated weekly intake of cadmium, based on mean value of cadmium content in foodstuffs and average body weight of 70 kg, was 1.286 μg/kg body weight (b.w.)/week. According to the recommendation of the European Food Safety Agency (EFSA), tolerable weekly intake of cadmium is 2.5 μg/ kg b.w. On the basis of the obtained results, it can be concluded that the intake of cadmium within Serbian population is slightly above 50% of safe limit, and does not pose a risk for human health.