Chromium in foods and the diet

Smart, G. E.; Sherlock, J. C.

doi:10.1080/02652038509373535

Cited by 35 publications

(15 citation statements)

References 20 publications

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“…Smart and Sherlock (1985) reported that while canned fruits contained significantly higher levels of chromium than fresh fruits, that it was not due to the tin can used for packaging. Instead, they proposed that the elevated levels were the result of extraction of chromium from the stainless steel cooking vats used during processing, due to the presence of malic and citric acids in fruits.…”

Section: Foods Which May Serve As a Significant Source Of Chromiummentioning

confidence: 96%

“…The relatively high levels are most likely the result of fortification rather than being due to the levels in the grains since uptake of chromium by plants has been shown to be limited (Smart and Sherlock, 1985). Canned tomatoes, mushrooms, and pineapple also contained significant levels of chromium, again, most likely introduced during processing and packaging.…”

Section: Foods Which May Serve As a Significant Source Of Chromiummentioning

confidence: 98%

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Graphite Furnace Atomic Absorption Spectrometry for the Determination of the Chromium Content of Selected U.S. Foods

Miller-Ihli

1996

Journal of Food Composition and Analysis

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Section: Foods Which May Serve As a Significant Source Of Chromiummentioning

confidence: 96%

Section: Foods Which May Serve As a Significant Source Of Chromiummentioning

confidence: 98%

Graphite Furnace Atomic Absorption Spectrometry for the Determination of the Chromium Content of Selected U.S. Foods

Miller-Ihli

1996

Journal of Food Composition and Analysis

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“…This fact, in accordance with the reviewed literature in the general adult population,', ' 1,17-19 9 shows the scarce quantitative relevance which, for essential metals, the non-alimentary exogenic contribution exert in our area. 12 I .. I Figure 1 Distribution of results.…”

Section: Analytical Proceduresmentioning

confidence: 96%

Determination of Heavy Metals in Human Liver

et al. 1992

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The levels of Cr (2.49±0.89 ppm), Mn (5.08 ± 1.60 ppm), Ni (1.81±0.95 ppm) and Pb (4.43 ± 3.12 ppm) were measured in dessicated liver from 44 cases of sudden traumatic death considered as representative of the general population in our area, after ruling out the presence of any underlying disease. Atomic absorption spectrophotometry and electrothermal atomitazion was carried out after hot, acid digestion, of the dessicated samples. After cancelling the influence of age and cause of death, a significant, positive correlation between Cr/Mn (P = 0.0009; R = 0.493) and Cr/Ni ( P = 0.0245; R = 0.347) levels was found.

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“…In this respect, attention must focused on the relationship between the human health and the metabolized trivalent chromium supplied in food. Safety of some seafoods (lobster, shrimp, prawn), for example, should be treated with caution, as they are particularly high in chromium content [6]. These authors suggested that mean dietary chromium intake by man ranged between 80 and 107 μg.day −1 .…”

mentioning

confidence: 98%

An Assessment of the Impact of Chromium-Amended Sediment on a Marine Nematode Assemblage Using Microcosm Bioassays

Boufahja¹,

Hedfi²,

Hedfi³

et al. 2010

Biol Trace Elem Res

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Microcosms were used to assess the impact of chromium on free-living marine nematodes. Nematodes were exposed to three chromium concentrations (500 ppm (dm, dry mass), 800 ppm (dm) and 1,300 ppm (dm)), and effects were examined after 4 weeks. Results showed significant differences between univariate measures of control nematodes and those from medium- and high-chromium microcosms. Most, decreased significantly with increasing level of chromium contamination. The medium-chromium treatment seems to be the minimal concentration that could has a negative effect on nematodes. Results from multivariate analyses demonstrated that responses of nematode species to chromium treatments were varied: Leptonemella aphanothecae was eliminated at all doses tested and seemed to be intolerant species to chromium; Daptonema normandicum and Sabatieria longisetosa which significantly increased at 500 ppm chromium (dm) appeared to be "opportunistic" species at this dose whereas the two Bathylaimus species (Bathylaimus capacosus and Bathylaimus tenuicaudatus) which increased at all the doses tested seemed to be "chromium resistant". As we think such "opportunistic" and "resistant" species could be used as sensitive indicators of unsafe marine food. The use of microcosms has allowed the effects of the chromium on nematodes to be assessed individually, which was not possible in the field.

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Chromium in foods and the diet

Cited by 35 publications

References 20 publications

Graphite Furnace Atomic Absorption Spectrometry for the Determination of the Chromium Content of Selected U.S. Foods

Graphite Furnace Atomic Absorption Spectrometry for the Determination of the Chromium Content of Selected U.S. Foods

Determination of Heavy Metals in Human Liver

An Assessment of the Impact of Chromium-Amended Sediment on a Marine Nematode Assemblage Using Microcosm Bioassays

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