Cr(VI) and Cr(III) in milk, dairy and cereal products and dietary exposure assessment. Issue 3 (3rd July 2019)

• Record Type: Journal Article
• Authors: Hernandez, Fanny; Bemrah, Nawel; Séby, Fabienne; Noël, Laurent; Guérin, Thierry
• Is Part Of: Food additives & contaminants. Volume 12:Issue 3(2019)
• Page Start: 209
• Page End: 215
• Publication Date: 2019-07-03
• Subjects: Chromium -- Cr(VI) -- Cr(III) -- LC-ICP-MS -- milk -- dairy and cereal products -- dietary exposure -- Cr speciation; Food additives -- Periodicals; Food contamination -- Periodicals; 664.07
• DOI: 10.1080/19393210.2019.1598506
• Languages: English
• ISSNs: 1939-3210

Abstract

ABSTRACT: Milk, dairy and cereal products are the main contributors to total chromium (Cr) dietary exposure in France (up to 42% for children), but there have been no assessments regarding dietary exposure to Cr(VI) or Cr(III) to date. To assess dietary exposure, total chromium and Cr(VI) were determined in 68 different brands and origins of milk, dairy and cereal products. Cr(VI) was not detected in these samples despite the very high sensitivity of the method used. It was therefore assumed that total chromium is only present in the Cr(III) form. Total chromium levels were quantified in 58% of milk and dairy products and 76% of cereal products. The highest mean levels were found in breakfast cereals and cheese (269 and 25 µg Cr /kg fresh weight, respectively). The findings pointed out that the dietary exposure levels of Cr(III) and Cr(VI) were well below the health-based guidance values.