A carregar...
Publicação
Bioaccessibility data of potentially toxic elements in complementary foods for infants: A review
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 1.09 MB | Adobe PDF |
Orientador(es)
Resumo(s)
The introduction of complementary foods (CFs) is a critical step in an infant's transition to solid foods, providing essential nutrients beyond breast milk. However, CFs may contain potentially toxic elements (PTEs), such as arsenic and cadmium that pose health risks to infants. In this context, understanding the bioaccessibility of PTEs is vital as it determines the fraction of a contaminant released from the food matrix and available for absorption in the gastrointestinal tract. Efforts have been made to standardize the assessment methodology for bioaccessibility, ensuring consistent and reliable data. Moreover, regulatory agencies have established guidelines for PTEs levels in food. However, important gaps still exist, which motivates many research opportunities on this topic.
Highlights: - Potentially toxic elements in complementary foods for infants pose health risks; - Complementary feeding is crucial for meeting infants' nutritional needs; - Potentially toxic elements in raw ingredients of infant foods is a concern; - Standardizing bioaccessibility assessment methods has gained attention; - Bioaccessibility studies of potentially toxic element in infant food is still need.
Highlights: - Potentially toxic elements in complementary foods for infants pose health risks; - Complementary feeding is crucial for meeting infants' nutritional needs; - Potentially toxic elements in raw ingredients of infant foods is a concern; - Standardizing bioaccessibility assessment methods has gained attention; - Bioaccessibility studies of potentially toxic element in infant food is still need.
Descrição
Review
Palavras-chave
Bioaccessibility Data Potential Toxic Elements Complementary Foods for Infants Infant Food In vitro Protocols Composição dos Alimentos
Contexto Educativo
Citação
Food Res Int. 2023 Dec;174(Pt 1):113485. doi: 10.1016/j.foodres.2023.113485. Epub 2023 Sep 15. Review
Editora
Elsevier