Hostname: page-component-cd9895bd7-dzt6s Total loading time: 0 Render date: 2024-12-27T10:47:39.516Z Has data issue: false hasContentIssue false
  • English
  • Français

Minerals and trace elements in total diets in The Netherlands

Published online by Cambridge University Press:  09 March 2007

W. Van Dokkum ,
R. H. De Vos ,
TH. Muys  and
J. A. Wesstra
W. Van Dokkum
Affiliation:
Division of Nutrition and Food Research TNO, CIVO Institutes, Zeist, The Netherlands
R. H. De Vos
Affiliation:
Division of Nutrition and Food Research TNO, CIVO Institutes, Zeist, The Netherlands
TH. Muys
Affiliation:
Division of Nutrition and Food Research TNO, CIVO Institutes, Zeist, The Netherlands
J. A. Wesstra
Affiliation:
Division of Nutrition and Food Research TNO, CIVO Institutes, Zeist, The Netherlands
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. During a period of 2·5 years, every 3 months 221 different food items forming a ‘market basket’ were purchased, prepared and divided into twenty-three food-commodity groups. The ‘market basket’ was based on a study of the dietary intake of 18-year-old male, Dutch adolescents. In the (homogenized) food groups various minerals and trace elements were determined.

2. The mean daily amounts of cadmium (21 μg), mercury (0·7 μg), lead (32 μg), tin (0·65 mg), arsenic (38 μg) and bromine (8 mg) in the diet of adolescents, as calculated from the concentrations analysed in the food groups, were all (well) below the Food and Agriculture Organization/World Health Organization acceptable daily intake (ADI) value (Codex Alimentarius Commission, 1984).

3. The mean daily amounts of zinc (14 mg) and selenium (72 μg) seemed to be adequate compared with the Dutch recommendations, (Voedingsraad (Dutch Nutrition Council) 1986). The amounts of copper (mean value 1·5 mg/d) and iron (mean value 14 mg/d) in the total diet were marginal. Contents of calcium (1340 mg/d), magnesium (433 mg/d) and iodine (402 μg/d) were all well above the Dutch recommendations for male adolescents. Sodium intake, corresponding to 11 g sodium chloride/d, was higher than advised.

4. It is concluded that the amounts of As, Br and toxic heavy metals in Dutch total-diet samples of male adolescents are of little concern as regards health aspects. Among the essential trace elements, Fe and Cu contents seem to be marginal. Some concern regarding the salt content is indicated.

Type
Dietary Surveys: Minerals
Information
British Journal of Nutrition , Volume 61 , Issue 1 , January 1989 , pp. 7 - 15
Copyright
Copyright © The Nutrition Society 1989

References

Buchet, J. P., Lauwerys, R., Vandevoorde, A. & Pycke, J. M. (1983). Oral daily intake of cadmium, lead, manganese, copper, chromium, mercury, calcium, zinc and arsenic in Belgium: a duplicate meal study. Food and Chemical Toxicology 21, 19–24.CrossRefGoogle ScholarPubMed
Codex Alimentarius Commission (1984). Contaminants; joint FAO/WHO food standards program. Codex Alimentarius vol. xvii, ed. 1.Google Scholar
Cornelis, R. & Hoste, J. (1973). Neutron activation analysis of iodine in blood serum or other biological materials by substoichiometric precipitation of iodine as silver iodide. Journal of Radioanalytical Chemistry 13, 419–423.CrossRefGoogle Scholar
Dabeka, R. W., McKenzie, A. D. & Lacroix, G. M. A. (1987). Dietary intakes of lead, cadmium, arsenic and fluoride by Canadian adults: a 24-hour duplicate diet study. Food Additives and Contaminants 4, 89–102.CrossRefGoogle ScholarPubMed
de Vos, R. H., van Dokkum, W., Olthof, P. D. A., Quirijns, J. K., Muys, T. & Van der Poll, J. M. (1984). Pesticides and other chemical residues in Dutch total diet samples (June 1976–July 1978). Food and Chemical Toxicology 22, 11–21.Google Scholar
Fiorino, J. A., Jones, J. W. & Capar, S. G. (1976). Sequential determination of arsenic, selenium, antimony and tellurium in foods via rapid hydride evolution and atomic absorption spectrometry. Analytical Chemistry 48, 120–125.Google Scholar
Gartrell, M. J., Craun, J. C., Podrebarac, D. S. & Gunderson, E. L. (1985). Pesticides, selected elements, and other chemicals in adult total diet samples, October 1978-September 1979. Journal of the Association of Official Analytical Chemists 68, 862–875.Google Scholar
Gorchev, H. G. & Jelinek, C. F. (1985). A review of the dietary intakes of chemical contaminants. Bulletin of the World Health Organization 63, 945–962.Google Scholar
Hatch, W. R. & Ott, W. L. (1968). Determination of sub-microgram quantities of mercury by atomic absorption spectrophotometry. Analytical Chemistry 40, 2085–2087.Google Scholar
Hazell, T. (1985). Minerals in foods: dietary sources, chemical forms, interactions, bioavailability. World Review of Nutrition and Dietetics 46, 1–123.Google Scholar
Isaac, R. A. & Johnson, W. C. (1975). Collaborative study of wet and dry ashing techniques for the elemental analysis of plant tissue by atomic absorption spectrophotometry. Journal of the Association of Official Analytical Chemists 58, 436–440.Google Scholar
Johnson, R. D., Manske, D. D., New, D. H. & Podrebarac, D. S. (1984). Pesticide, metal, and other chemical residues in adult total diet samples. (XIII). August 1976–September 1977. Journal of the Association of Official Analytical Chemists 67, 154–166.Google ScholarPubMed
Lingane, J. J. (1945). Polarographic behavior of chloro and bromo complexes of stannic tin. Journal of the American Chemical Society 67, 919–922.Google Scholar
Muys, Th. (1984). Quantitative determination of lead and cadmium in foods by programmed dry ashing and atomic-absorption spectrophotometry with electrothermal atomisation. Analyst 109, 119–121.Google Scholar
National Academy of Sciences (1980). Recommended Dietary Allowances, 9th ed. Washington, DC: National Academy of Sciences.Google Scholar
Peattie, M. E., Buss, D. H., Lindsay, D. G. & Smart, G. A. (1983). Reorganization of the British total diet study for monitoring food constituents from 1981. Food and Chemical Toxicology 21, 503–507.Google Scholar
Pennington, J. A. T., Young, B. E., Wilson, D. B., Johnson, R. D. & Vanderveen, J. E. (1986). Mineral content of foods and total diets: the selected minerals in foods survey, 1982 to 1984. Journal of the American Dietetic Association 86, 876–891.Google Scholar
Robinson, M. F. & Thomson, C. D. (1983). The role of selenium in the diet. Nutrition Abstracts and Reviews 53, 3–26.Google Scholar
Schormüller, J. (1967). Handbuch der Lebensmittelchemie, Vol. 2, part 2, p. 77. Berlin: Springer Verlag.Google Scholar
Slorach, S., Gustafsson, I. B., Jorhem, L. & Mattsson, P. (1983). Intake of lead, cadmium and certain other metals via a typical Swedish weekly diet. Vår Föda 35, Suppl. 1, 3–16.Google Scholar
Tjioe, P. S., De Goeij, J. M. & Houtman, J. P. W. (1977). Extended automated separation techniques in destructive neutron activation analysis. Application to various biological materials, including human tissues and blood. Journal of Radioanalytical Chemistry 37, 511–515.Google Scholar
van Dokkum, W., de Vos, R. H., Cloughley, F. A., Hulshof, K. F. A. M., Dukel, F. & Wijsman, J. A. (1982). Food additives and food components in total diets in The Netherlands. British Journal of Nutrition 48, 223–231.Google Scholar
Varo, P. & Kovistoinen, P. (1980). Mineral element composition of Finnish foods. XII General discussion and nutritional evaluation. Acta Agriculturae Scandinavica 22, Suppl., 165–171.Google Scholar
Vernie, L. N. (1984). Selenium in carcinogenesis. Biochimica et Biophysica Acta 738, 203–217.Google Scholar
Voedingsraad (Dutch Nutrition Council) (1986). Richtlijnen goede Voeding (Dietary goals). Voeding 47, 159–180.Google Scholar
World Health Organization (1976). Pesticide Residues in Food. Technical report series no.592. Geneva: WHO.Google Scholar
World Health Organization (1985). Guidelines for the Study of Dietary Intakes of Chemical Contaminants, WHO offset publication no 87. Geneva: WHO.Google Scholar