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Effect of season and proximate composition on the Br, As, Cd and Pb contents in different kinds of key foods consumed in Portugal
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Orientador(es)
Resumo(s)
On the basis of a Total Diet Study, the Br, As, Cd and Pb contents in relevant food groups consumed in
Portugal were determined. The studied groups were meat products, fatty fish, lean fish, shellfish, cephalopods,
fresh and dried fruit, crucifers and other vegetables. It was observed that the concentrations of As,
Br, Cd and Pb in fruit, vegetables and meat products were much lower than in seafood. Fresh fruit exhibited
the lowest elemental contents. The concentrations of As, Br, Cd and Pb did not show any dependence
on season. With respect to proximate composition, elemental content dependence on protein or ash was
weak. PCA showed relevant associations: between Br and ash contents in fatty fish; between Cd, Pb and
protein contents in crucifers; and between As, fat and protein contents in the other vegetables group. Therefore,
the effect of the proximate composition on the studied elemental contents warrants investigation.
Descrição
Palavras-chave
Arsenic Bromine Cadmium Food Lead Proximate Composition, Season Composição dos Alimentos Saúde Pública Portugal
Contexto Educativo
Citação
Int J Food Sci Technol. 2020 May;55(5):2219-31. doi:10.1111/ijfs.14475. Epub 2019 Dec 13
Editora
Wiley/ Institute of Food Science and Technology