The intake of phosphorus through meat products: a health risk assessment. Issue 1 (October 2021)

• Record Type: Journal Article
• Authors: Milicevic, D; Vranic, D; Koricanac, V; Petrovic, Z; Bajcic, A; Betic, N; Zagorac, S
• Is Part Of: IOP conference series. Volume 854:Issue 1(2021)
• Publication Date: 2021-10
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/854/1/012057
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: The aim of this study was to assess the dietary exposure of phosphorus in the Serbian adult population by combining individual consumption data with available data for analysed meat products. During a three years period of investigation (2018 to 2020), a total of 682 samples consisting of 425 cooked sausages and 257 smoked meat products were collected from different local retail markets across the Serbia to examine phosphorus concentrations. The mean phosphorus concentration, expressed as P2 O5, varied from 4.68±0.88 g/kg to 6.05±1.30 g/kg in finely minced cooked sausages and smoked meat products, respectively. The average estimated daily dietary intake (exposure) (EDI) of phosphorus ranged from 1.115 mg/kg BW (body weight)/day (finely minced cooked sausages) to 1.441 mg/kg BW/day (smoked meat products). Phosphorus dietary intake (exposure) averaged 3.08% of the acceptable daily intake (ADI: 40 mg/kg BW/day). According to our results, the average phosphorus exposure in the Serbian adult population from consumption of these meat products is far below the European ADI.