Estimation of Daily Dietary Intake of Aluminum.

Matsuda, Rieko; Sasaki, Kumiko; Sakai, Hiroshi; Aoyagi, Yoshito; Saeki, Masanobu; Hasegawa, Yasuyuki; Hidaka, Toshio; Ishii, Keiko; Mochizuki, Emiko; Yamamoto, Takatsugu; Miyabe, Masaki; Tamura, Yukio; Hori, Shinjiro; Ikebe, Katsuhiko; Tsuji, Motohiro; Kojima, Mihoko; Saeki, Kiyoko; Matsuoka, Sachie; Nishioka, Chizuru; Fujita, H.; Shiroma, Hiromasa; Oshiro, Zensho; Toyoda, Masatake

doi:10.3358/shokueishi.42.18

Cited by 7 publications

(4 citation statements)

References 3 publications

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“…In the present study, Chinese steamed bun is classified as a category II food because the product is processed using baker's yeast, and Japanese steamed bun is classified as a category IV food because the product is produced without using baker's yeast. Al levels in the present study are in line with previously reported results (Matsuda et al 2001 ; Fekete et al 2013 ).…”

Section: Resultssupporting

confidence: 94%

“…The result of our study is thought to be consistent with a study in South China. While the daily Al intake in this study is significantly lower than that indicated in a previous Japanese report from 2001, the food categories that are the main contributors to daily Al intake in this study are quite similar to those of a previous report (Matsuda et al 2001 ).…”

Section: Resultssupporting

confidence: 86%

“…The Al content in category IV foods containing processed fish products was lower than that of category III foods. In a previous Japanese study, Al levels (3.70–10.9 mg/kg) in fish samples were rather high (Matsuda et al 2001 ). The high Al levels in processed fish products previously reported might be due to the presence of added stabilizers, such as food additives like aluminum ammonium sulfate and aluminum potassium sulfate, used in processed fish products in Japan, or due to differences in the varieties of fish used to manufacture the processed fish products.…”

Section: Resultsmentioning

confidence: 85%

“…These variations are due to differences in the survey methodologies employed, which take into account differences in population, dietary patterns, and consumption, as well as the reported Al concentrations in foods prepared using Al-containing food additives. Matsuda et al ( 2001 ) reported that the average daily dietary Al intake in Japan, estimated from a total diet study between 1996 and 1998, was 3.5 mg, with a range of 1.8–8.4 mg. However, this estimated dietary Al intake is based on data collected more than 10 years ago and does not reflect current dietary intake.…”

Section: Introductionmentioning

confidence: 99%

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Estimation of daily aluminum intake in Japan based on food consumption inspection results: impact of food additives

Sato

Suzuki

Kubota

et al. 2014

Food Science & Nutrition

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Dietary aluminum (Al) intake by young children, children, youths, and adults in Japan was estimated using the market basket method. The Al content of food category (I–VII) samples for each age group was determined by inductively coupled plasma-atomic emission spectrometry (ICP-AES). The Al content in processed foods and unprocessed foods ranged from 0.40 to 21.7 mg/kg and from 0.32 to 0.54 mg/kg, respectively. For processed foods in all age groups, the Al content in food category VI samples, sugar and confections/savories, was the highest, followed by those in category II, cereals. The daily dietary Al intake from processed foods was much larger than that from unprocessed foods. The mean weekly percentages of the provisional tolerable weekly intake (PTWI, established by the joint FAO/WHO Expert Committee on Food Additives in 2011) from processed foods for all age groups are 43.1, 22.4, 17.6 and 15.1%, respectively. Only the highest consumer Al exposure value (>P95) of the young children group exceeded the PTWI.

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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

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