Search

For risk assessment purposes, the dietary exposure to total arsenic and inorganic arsenic was estimated within the first German total diet study (BfR MEAL Study) for the whole population in Germany. Therefore, occurrence data of 356 different foods from the BfR MEAL Study were combined with consumption data from German nutrition surveys. Due to the different toxicological potentials of other water-soluble organic arsenic species present in rice-based foods, fish and seafood, dietary exposure to dimethylarsinic acid, monomethylarsonic acid and arsenobetaine was assessed in consumers in Germany through such foods for the first time. Related to the bodyweight, dietary exposure to total arsenic and inorganic arsenic in infants and young children (0.5-5 years) were higher than in adolescents/adults (≥14 years). The highest median exposure estimates to inorganic arsenic resulted for the age group of infants from 0.5 to1 year under modified lower bound conditions and for young children from 1 to2 years under upper bound conditions (0.17 μg kg

Arsenic can occur in foods as inorganic and organic forms. Inorganic arsenic is more toxic than most water-soluble organic arsenic compounds such as arsenobetaine, which is presumed to be harmless for humans. Within the first German total diet study, total arsenic, inorganic arsenic, arsenobetaine, dimethylarsinic acid and monomethylarsonic acid were analyzed in various foods. Highest levels of total arsenic were found in fish, fish products and seafood (mean: 1.43 mg kg−1; n = 39; min–max: 0.01–6.15 mg kg−1), with arsenobetaine confirmed as the predominant arsenic species (1.233 mg kg−1; n = 39; min–max: 0.01–6.23 mg kg−1). In contrast, inorganic arsenic was determined as prevalent arsenic species in terrestrial foods (0.02 mg kg−1; n = 38; min–max: 0–0.11 mg kg−1). However, the toxicity of arsenic species varies and measurements are necessary to gain information about the composition and changes of arsenic species in foods due to household processing of foods.

The release of elemental ions from eight coffee machines and eleven electric kettles into food simulants was investigated. Three different types of coffee machines were tested: portafilter espresso machines, pod machines and capsule machines. All machines were tested subsequently on 3 days before and on 3 days after decalcification. Decalcification of the machines was performed with agents according to procedures as specified in the respective manufacturer’s manuals. The electric kettles showed only a low release of the elements analysed. For the coffee machines decreasing concentrations of elements were found from the first to the last sample taken in the course of 1 day. Metal release on consecutive days showed a decreasing trend as well. After decalcification a large increase in the amounts of elements released was encountered. In addition, the different machine types investigated clearly differed in their extent of element release. By far the highest leaching, both quantitatively and qualitatively, was found for the portafilter machines. With these products releases of Pb, Ni, Mn, Cr and Zn were in the range and beyond the release limits as proposed by the Council of Europe. Therefore a careful rinsing routine, especially after decalcification, is recommended for these machines. The comparably lower extent of release of one particular portafilter machine demonstrates that metal release at levels above the threshold that triggers health concerns are technically avoidable.