The Experts below are selected from a list of 318 Experts worldwide ranked by ideXlab platform
Michael Giulbudagian - One of the best experts on this subject based on the ideXlab platform.
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Aggregated aluminium exposure: risk assessment for the general population
Archives of Toxicology, 2019Co-Authors: Thomas Tietz, Ariane Lenzner, Anna Elena Kolbaum, Oliver Kappenstein, Sebastian Zellmer, Jutta Tentschert, Christian Riebeling, Christian Jung, Rainer Gürtler, Michael GiulbudagianAbstract:Aluminium is one of the most abundant elements in earth’s crust and its manifold uses result in an exposure of the population from many sources. Developmental toxicity, effects on the urinary tract and neurotoxicity are known effects of aluminium and its compounds. Here, we assessed the health risks resulting from total consumer exposure towards aluminium and various aluminium compounds, including contributions from Foodstuffs, food additives, food contact materials (FCM), and cosmetic products. For the estimation of aluminium contents in Foodstuff, data from the German “Pilot-Total-Diet-Study” were used, which was conducted as part of the European TDS-Exposure project. These were combined with consumption data from the German National Consumption Survey II to yield aluminium exposure via food for adults. It was found that the average weekly aluminium exposure resulting from food intake amounts to approx. 50% of the tolerable weekly intake (TWI) of 1 mg/kg body weight (bw)/week, derived by the European Food Safety Authority (EFSA). For children, data from the French “Infant Total Diet Study” and the “Second French Total Diet Study” were used to estimate aluminium exposure via food. As a result, the TWI can be exhausted or slightly exceeded—particularly for infants who are not exclusively breastfed and young children relying on specially adapted diets (e.g. soy-based, lactose free, hypoallergenic). When taking into account the overall aluminium exposure from foods, cosmetic products (cosmetics), pharmaceuticals and FCM from uncoated aluminium, a significant exceedance of the EFSA-derived TWI and even the PTWI of 2 mg/kg bw/week, derived by the Joint FAO/WHO Expert Committee on Food Additives, may occur. Specifically, high exposure levels were found for adolescents aged 11–14 years. Although exposure data were collected with special regard to the German population, it is also representative for European and comparable to international consumers. From a toxicological point of view, regular exceedance of the lifetime tolerable aluminium intake (TWI/PTWI) is undesirable, since this results in an increased risk for health impairments. Consequently, recommendations on how to reduce overall aluminium exposure are given. Risk assessment of total aluminium exposure from different sources for different age groups. Use of data from the European TDS-Exposure project for the estimation of aluminium exposure from Foodstuff. Comprehensive overview of the toxicological properties of aluminium.
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Aggregated aluminium exposure: risk assessment for the general population
Archives of Toxicology, 2019Co-Authors: Thomas Tietz, Ariane Lenzner, Anna Elena Kolbaum, Oliver Kappenstein, Sebastian Zellmer, Jutta Tentschert, Christian Riebeling, Christian Jung, Rainer Gürtler, Michael GiulbudagianAbstract:Aluminium is one of the most abundant elements in earth’s crust and its manifold uses result in an exposure of the population from many sources. Developmental toxicity, effects on the urinary tract and neurotoxicity are known effects of aluminium and its compounds. Here, we assessed the health risks resulting from total consumer exposure towards aluminium and various aluminium compounds, including contributions from Foodstuffs, food additives, food contact materials (FCM), and cosmetic products. For the estimation of aluminium contents in Foodstuff, data from the German “Pilot-Total-Diet-Study” were used, which was conducted as part of the European TDS-Exposure project. These were combined with consumption data from the German National Consumption Survey II to yield aluminium exposure via food for adults. It was found that the average weekly aluminium exposure resulting from food intake amounts to approx. 50% of the tolerable weekly intake (TWI) of 1 mg/kg body weight (bw)/week, derived by the European Food Safety Authority (EFSA). For children, data from the French “Infant Total Diet Study” and the “Second French Total Diet Study” were used to estimate aluminium exposure via food. As a result, the TWI can be exhausted or slightly exceeded—particularly for infants who are not exclusively breastfed and young children relying on specially adapted diets (e.g. soy-based, lactose free, hypoallergenic). When taking into account the overall aluminium exposure from foods, cosmetic products (cosmetics), pharmaceuticals and FCM from uncoated aluminium, a significant exceedance of the EFSA-derived TWI and even the PTWI of 2 mg/kg bw/week, derived by the Joint FAO/WHO Expert Committee on Food Additives, may occur. Specifically, high exposure levels were found for adolescents aged 11–14 years. Although exposure data were collected with special regard to the German population, it is also representative for European and comparable to international consumers. From a toxicological point of view, regular exceedance of the lifetime tolerable aluminium intake (TWI/PTWI) is undesirable, since this results in an increased risk for health impairments. Consequently, recommendations on how to reduce overall aluminium exposure are given.Article HighlightsRisk assessment of total aluminium exposure from different sources for different age groups. Use of data from the European TDS-Exposure project for the estimation of aluminium exposure from Foodstuff. Comprehensive overview of the toxicological properties of aluminium.
Pilar Bermejobarrera - One of the best experts on this subject based on the ideXlab platform.
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in vivo and in vitro testing for selenium and selenium compounds bioavailability assessment in Foodstuff
Critical Reviews in Food Science and Nutrition, 2017Co-Authors: Jorge Moredapineiro, Antonio Moredapineiro, Pilar BermejobarreraAbstract:AbstractThe assessment of selenium and selenium species bioavailability in Foodstuff is of special concern on the context of human nutrition. In-vivo (human and animal), and in-vitro tests are important approaches for estimating the bioavailability of toxic and essential compounds to humans. An overview on in-vivo and in-vitro bioavailability assays for releasing selenium and selenium species in Foodstuffs is summarized. Se and Se species content in a Foodstuff critically influence Se bioavailability and bioactivity to humans and animals. Se bioavailability is affected by Foodstuff-matrix major composition and minor components. Foodstuffs processing and/or treatments could enhancement or decrease Se bioavailability. Experimental conditions such as the selection of healthy status of examined people (in in-vivo humans approaches), the selection of animal model (in-vivo animals approaches), or the selection of GI conditions (in in-vitro tests) could determines the results. Thus, international standardized pr...
R Cela - One of the best experts on this subject based on the ideXlab platform.
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simplified sample preparation method for triclosan and methyltriclosan determination in biota and Foodstuff samples
Journal of Chromatography A, 2008Co-Authors: P Canosa, I Rodriguez, E Rubi, M Ramil, R CelaAbstract:Abstract An improved method for the determination of triclosan (TCS) and methyltriclosan (MTCS) in fish and Foodstuff samples is presented. Analytes were simultaneously extracted and purified using the matrix solid-phase dispersion (MSPD) technique, and then selectively determined by gas chromatography with tandem mass spectrometry (GC–MS/MS). Several combinations of dispersants, clean-up co-sorbents and extraction solvents were tested in order to obtain lipid-free extracts and quantitative recoveries for TCS and MTCS. Under optimised conditions, 0.5 g samples were dispersed using 1.5 g of neutral silica in a mortar with a pestle, and transferred to a polypropylene cartridge containing 3 g of silica impregnated with 10% of sulphuric acid (SiO2–H2SO4, 10%, w/w). Analytes were recovered with 10 mL of dichloromethane whereas lipids were oxidized in the layer of acidic silica. The extract was concentrated to dryness and re-constituted with 1 mL of ethyl acetate. Then, a fraction of 0.5 mL was mixed with 50 μL of N-methyl-N-(tert-butyldimethylsilyl)trifluoroacetamide (MTBSTFA) and injected in the GC–MS/MS system. The developed method provided absolute recoveries between 77 and 120% for different samples spiked at the low ng g−1 level, quantification limits in the range of 1–2 ng g−1 and a considerable simplicity in comparison with previously developed sample preparation approaches. Experiments carried out placing sliced food samples in direct contact with TCS-treated kitchenware surfaces showed the capability of the biocide to migrate into Foodstuffs.
Chingchang Lee - One of the best experts on this subject based on the ideXlab platform.
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temporal trend of polychlorinated dibenzo p dioxin polychlorinated dibenzofuran and dioxin like polychlorinated biphenyl concentrations in food from taiwan markets during 2004 2012
Journal of Food and Drug Analysis, 2016Co-Authors: Chingchang Lee, Hsin Tang Lin, Ya Min Kao, Mei Hua Chang, Hsiuling ChenAbstract:Abstract The levels of polychlorinated dibenzo-p-dioxin (PCDD) and polychlorinated dibenzofuran (PCDF) or polychlorinated biphenyl (PCB) in Foodstuffs have decreased over the past decade in many countries. However, the trend for the levels of these compounds in Foodstuffs in Taiwan remains unknown. In this study, we compared the distribution of PCDD/F and PCB in nine Foodstuff categories acquired from Taiwan markets from 2004 to 2012. The levels expressed as World Health Organization toxic equivalents (WHO-TEQs) in the different Foodstuffs tested were as follows: fish, average 0.463 pg WHO 98 -TEQ/g sample > seafood, 0.163 pg WHO 98 -TEQ/g > eggs, 0.150 pg WHO 98 -TEQ/g > oils, 0.126 pg WHO 98 -TEQ/g > meats, 0.095 pg WHO 98 -TEQ/g > dairy products, 0.054 pg WHO 98 -TEQ/g > cereals, 0.017 pg WHO 98 -TEQ/g > vegetables, 0.013 pg WHO 98 -TEQ/g > fruits, 0.009 pg WHO 98 -TEQ/g. Levels were particularly high in crab (average: 0.6 pg WHO 98 -TEQ/g sample (1.243 pg WHO 98 -TEQ/g sample) and large marine fish (0.6). In Taiwan, a decreasing trend of PCDD/Fs or dioxin-like PCBs (dl-PCBs) was observed in meat, dairy, eggs, and vegetables, whereas an elevated trend was observed in cereals or the levels were nearly equal in fruits and oils at alternative time shift. Dl-PCBs contributed to 60–65% toxicity equivalence levels in fish and seafood, but only to 13–40% in meat and cereal samples. The decreasing trend was consistent with the results in other countries; however, the trends in cereals, fruits, and oils were in contrast to previous results reported in other countries. Cereals and fruits are important crops in southern Taiwan, and the local pollution generated by industries or incinerators may seriously affect the distribution of PCDD/Fs and dl-PCBs. To ensure food safety, a risk assessment for residents living in different areas should be adopted for all food categories simultaneously in the future.
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Temporal trend of polychlorinated dibenzo-p-dioxin/polychlorinated dibenzofuran and dioxin like-polychlorinated biphenyl concentrations in food from Taiwan markets during 2004–2012
Elsevier, 2016Co-Authors: Chingchang Lee, Mei Hua Chang, Ya-mi Kao, Hsiu-ling CheAbstract:The levels of polychlorinated dibenzo-p-dioxin (PCDD) and polychlorinated dibenzofuran (PCDF) or polychlorinated biphenyl (PCB) in Foodstuffs have decreased over the past decade in many countries. However, the trend for the levels of these compounds in Foodstuffs in Taiwan remains unknown. In this study, we compared the distribution of PCDD/F and PCB in nine Foodstuff categories acquired from Taiwan markets from 2004 to 2012. The levels expressed as World Health Organization toxic equivalents (WHO-TEQs) in the different Foodstuffs tested were as follows: fish, average 0.463 pg WHO98-TEQ/g sample > seafood, 0.163 pg WHO98-TEQ/g > eggs, 0.150 pg WHO98-TEQ/g > oils, 0.126 pg WHO98-TEQ/g > meats, 0.095 pg WHO98-TEQ/g > dairy products, 0.054 pg WHO98-TEQ/g > cereals, 0.017 pg WHO98-TEQ/g > vegetables, 0.013 pg WHO98-TEQ/g > fruits, 0.009 pg WHO98-TEQ/g. Levels were particularly high in crab (average: 0.6 pg WHO98-TEQ/g sample (1.243 pg WHO98-TEQ/g sample) and large marine fish (0.6). In Taiwan, a decreasing trend of PCDD/Fs or dioxin-like PCBs (dl-PCBs) was observed in meat, dairy, eggs, and vegetables, whereas an elevated trend was observed in cereals or the levels were nearly equal in fruits and oils at alternative time shift. Dl-PCBs contributed to 60–65% toxicity equivalence levels in fish and seafood, but only to 13–40% in meat and cereal samples. The decreasing trend was consistent with the results in other countries; however, the trends in cereals, fruits, and oils were in contrast to previous results reported in other countries. Cereals and fruits are important crops in southern Taiwan, and the local pollution generated by industries or incinerators may seriously affect the distribution of PCDD/Fs and dl-PCBs. To ensure food safety, a risk assessment for residents living in different areas should be adopted for all food categories simultaneously in the future
Thomas Tietz - One of the best experts on this subject based on the ideXlab platform.
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Aggregated aluminium exposure: risk assessment for the general population
Archives of Toxicology, 2019Co-Authors: Thomas Tietz, Ariane Lenzner, Anna Elena Kolbaum, Oliver Kappenstein, Sebastian Zellmer, Jutta Tentschert, Christian Riebeling, Christian Jung, Rainer Gürtler, Michael GiulbudagianAbstract:Aluminium is one of the most abundant elements in earth’s crust and its manifold uses result in an exposure of the population from many sources. Developmental toxicity, effects on the urinary tract and neurotoxicity are known effects of aluminium and its compounds. Here, we assessed the health risks resulting from total consumer exposure towards aluminium and various aluminium compounds, including contributions from Foodstuffs, food additives, food contact materials (FCM), and cosmetic products. For the estimation of aluminium contents in Foodstuff, data from the German “Pilot-Total-Diet-Study” were used, which was conducted as part of the European TDS-Exposure project. These were combined with consumption data from the German National Consumption Survey II to yield aluminium exposure via food for adults. It was found that the average weekly aluminium exposure resulting from food intake amounts to approx. 50% of the tolerable weekly intake (TWI) of 1 mg/kg body weight (bw)/week, derived by the European Food Safety Authority (EFSA). For children, data from the French “Infant Total Diet Study” and the “Second French Total Diet Study” were used to estimate aluminium exposure via food. As a result, the TWI can be exhausted or slightly exceeded—particularly for infants who are not exclusively breastfed and young children relying on specially adapted diets (e.g. soy-based, lactose free, hypoallergenic). When taking into account the overall aluminium exposure from foods, cosmetic products (cosmetics), pharmaceuticals and FCM from uncoated aluminium, a significant exceedance of the EFSA-derived TWI and even the PTWI of 2 mg/kg bw/week, derived by the Joint FAO/WHO Expert Committee on Food Additives, may occur. Specifically, high exposure levels were found for adolescents aged 11–14 years. Although exposure data were collected with special regard to the German population, it is also representative for European and comparable to international consumers. From a toxicological point of view, regular exceedance of the lifetime tolerable aluminium intake (TWI/PTWI) is undesirable, since this results in an increased risk for health impairments. Consequently, recommendations on how to reduce overall aluminium exposure are given. Risk assessment of total aluminium exposure from different sources for different age groups. Use of data from the European TDS-Exposure project for the estimation of aluminium exposure from Foodstuff. Comprehensive overview of the toxicological properties of aluminium.
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Aggregated aluminium exposure: risk assessment for the general population
Archives of Toxicology, 2019Co-Authors: Thomas Tietz, Ariane Lenzner, Anna Elena Kolbaum, Oliver Kappenstein, Sebastian Zellmer, Jutta Tentschert, Christian Riebeling, Christian Jung, Rainer Gürtler, Michael GiulbudagianAbstract:Aluminium is one of the most abundant elements in earth’s crust and its manifold uses result in an exposure of the population from many sources. Developmental toxicity, effects on the urinary tract and neurotoxicity are known effects of aluminium and its compounds. Here, we assessed the health risks resulting from total consumer exposure towards aluminium and various aluminium compounds, including contributions from Foodstuffs, food additives, food contact materials (FCM), and cosmetic products. For the estimation of aluminium contents in Foodstuff, data from the German “Pilot-Total-Diet-Study” were used, which was conducted as part of the European TDS-Exposure project. These were combined with consumption data from the German National Consumption Survey II to yield aluminium exposure via food for adults. It was found that the average weekly aluminium exposure resulting from food intake amounts to approx. 50% of the tolerable weekly intake (TWI) of 1 mg/kg body weight (bw)/week, derived by the European Food Safety Authority (EFSA). For children, data from the French “Infant Total Diet Study” and the “Second French Total Diet Study” were used to estimate aluminium exposure via food. As a result, the TWI can be exhausted or slightly exceeded—particularly for infants who are not exclusively breastfed and young children relying on specially adapted diets (e.g. soy-based, lactose free, hypoallergenic). When taking into account the overall aluminium exposure from foods, cosmetic products (cosmetics), pharmaceuticals and FCM from uncoated aluminium, a significant exceedance of the EFSA-derived TWI and even the PTWI of 2 mg/kg bw/week, derived by the Joint FAO/WHO Expert Committee on Food Additives, may occur. Specifically, high exposure levels were found for adolescents aged 11–14 years. Although exposure data were collected with special regard to the German population, it is also representative for European and comparable to international consumers. From a toxicological point of view, regular exceedance of the lifetime tolerable aluminium intake (TWI/PTWI) is undesirable, since this results in an increased risk for health impairments. Consequently, recommendations on how to reduce overall aluminium exposure are given.Article HighlightsRisk assessment of total aluminium exposure from different sources for different age groups. Use of data from the European TDS-Exposure project for the estimation of aluminium exposure from Foodstuff. Comprehensive overview of the toxicological properties of aluminium.
