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[ZD15] Dietary intake of certain metals
Impacts

Key message
Neutral

The estimated average dietary intakes of metals (lead, cadmium, mercury) do not exceed the tolerable reference intakes. Metals in selected categories of food very rarely exceeded the limits set by law, but there are some occasional cases and such foods often originate from the more industrial polluted areas. Therefore, it is necessary to adopt regular monitoring programs for metals in foods and the appropriate long-term measures in the case of exceedances.

Charts

Figure ZD15-1: The estimated average intake of lead for selected food categories from 2010-2013, Slovenia (in µg/kg bw/day)
Sources:

Poročila o izvajanju posameznih nalog, povezanih z uradnim nadzorom, ki ga izvajajo pristojni organi ( v letu 2013 Uprava RS za varno hrano, veterinarstvo in varstvo rastlin) za leta 2010, 2011, 2012 in 2013 in podatki SURS, Anketa o porabi živil 2010, 2012.

Show data
2010 2011 2012 2013
cereals, pulses µg/kg bw/day 0 0 0 0
vegetables, potatoes µg/kg bw/day 0.1 0.1 0 0
leafy vegetables, brassica µg/kg bw/day 0 0 0 0
Figure ZD15-2: The estimated average intake of cadmium for selected food categories, 2010-2013, Slovenia (in µg/kg bw/day)
Sources:

Poročila o izvajanju posameznih nalog, povezanih z uradnim nadzorom, ki ga izvajajo pristojni organi ( v letu 2013 Uprava RS za varno hrano, veterinarstvo in varstvo rastlin) za leta 2010, 2011, 2012 in 2013 in podatki SURS, Anketa o porabi živil 2010, 2012.

Show data
2010 2011 2012 2013
vegetables µg/kg bw/week 0.17 0.15 0.17 0.21
potatoes and root vegetables µg/kg bw/week 0.51 0.56 0.45 0.38
cereals and their products µg/kg bw/week 0.55 0.78 0.92 0.69
meat and offal µg/kg bw/week 0.38 0.29 0.22 0.19
fish and molluscs µg/kg bw/week 0.02 0.02 0 0.07
Figure ZD15-3: The proportion of the tolerable weekly intake for cadmium (TWI = 2.5 µg / kg bw /week) for more detailed food categories
Sources:

Poročila o izvajanju posameznih nalog, povezanih z uradnim nadzorom, ki ga izvajajo pristojni organi ( v letu 2013 Uprava RS za varno hrano, veterinarstvo in varstvo rastlin) za leta 2010, 2011, 2012 in 2013 in podatki SURS, Anketa o porabi živil 2010, 2012.

Show data
2010 2011 2012 2013 Average
muscle meat of fish % 0.235 0.235 0 1.69 0.54
bivalves, cephalopods % 0.554 0.68 0 1.08 0.578
pasta % 1.297 1.83 2.16 3.67 2.239
meat of bovine animals, sheep, pig, poultry % 4.002 3.391 0 1.65 2.261
other vegetables % 2.505 2.038 3.065 4.32 2.982
leafy vegetables % 4.29 3.768 3.726 3.93 3.928
animal offal (liver,kidneys) % 11.377 8.215 8.867 5.97 8.607
bread % 12.37 17.455 20.605 24.01 18.61
potatoes and root vegetables % 20.38 22.512 18.043 15.11 19.011
Figure ZD15-4: The estimated average intake of mercury in selected food categories in the period 2010 -2013, Slovenia (in µg /kg bw /week) and the proportion of the tolerable weekly intake of Hg (TWI of 1.3 µg / kg bw / week)
Sources:

Poročila o izvajanju posameznih nalog, povezanih z uradnim nadzorom, ki ga izvajajo pristojni organi ( v letu 2013 Uprava RS za varno hrano, veterinarstvo in varstvo rastlin) za leta 2010, 2011, 2012 in 2013 in podatki SURS, Anketa o porabi živil 2010, 2012.

Show data
µg Hg/week µg Hg/kg bw/week TWI share
Fish (fresh and frozen) No. 3.934 0.066 0.05
Canned fish No. 4.302 0.072 0.055
Figure ZD15-5: The average dietary intake of metals through food for adults in selected European countries, 2004
Sources:

WHO, Europe, Exposure of children to chemical hazards in food, Fact Sheet No.4.4, May 2007

Show data
As/day Cd/week Pb/day Hg/week
Belgium µg 265 114 31 19.4
Denmark µg 64 112 18 24.5
Finland µg 15 66 6 43.4
France µg 135 74.3 56.8 59.34
Greece µg 0.045 135 25 36.19
Ireland µg 0.97 2.73 1 9.59
Italy µg 310 141 30 60.2
Germany µg 37 135 47 69.37
The Netherlands µg 176 12.6
Norway µg 110 21 28.4
Portugal µg 0.001 116 133 100.66
Sweden µg 101 6.4 5 18.9
United Kingdom µg 66 85 27 21.14

Goals

Methodology

Last modified
28.11.2014
Author(s)

Urška Blaznik univ.dipl.kem., spec.san.kem., Ajda Švab univ.dipl.ing.živil.tehnol., Mojca Fuart Gatnik univ.dipl.biol., National Institute of Public Health