Absorption of strontium by foods prepared in drinking water
| Autor: | Maily Pham, Maura J. Donohue, Joyce Morrissey Donohue, Lisa Jo Melnyk |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Absorption (pharmacology)
Food Handling Salt (chemistry) chemistry.chemical_element 010501 environmental sciences 01 natural sciences Biochemistry Systemic circulation Article Inorganic Chemistry 03 medical and health sciences 0302 clinical medicine Tap water Humans Food science 0105 earth and related environmental sciences chemistry.chemical_classification Strontium Dietary exposure Drinking Water digestive oral and skin physiology food and beverages Absorption Physicochemical chemistry Soil water Molecular Medicine Food preparation Food Analysis 030217 neurology & neurosurgery |
| Zdroj: | J Trace Elem Med Biol |
| ISSN: | 0946-672X |
| DOI: | 10.1016/j.jtemb.2019.01.001 |
| Popis: | Strontium (Sr) is a natural element, ubiquitous in the environment and known to occur in water, food, air, and soils. Strontium is present in media as a salt or an ionized divalent cation. The Sr ion (dissociated) is toxicokinetically important because it is easily absorbed into systemic circulation when inhaled with particulates or ingested with water or foods. Dietary exposure can be influenced by using tap water containing dissolved Sr in food preparation. Research was conducted to determine the amount of Sr transferred from water to individual foods during preparation. Strontium transferred to broccoli, lentils, and spaghetti at all levels tested (1.5, 10, and 50 mg/L) as evidenced by the residual Sr in the pour-off water following food preparation (33–64%). The data from the cooking study support the hypothesis that cooking of foods with water containing Sr adds to total dietary exposure. This information can inform the determination of the relative source contribution (RSC) that is typically used in developing drinking water advisory guidelines. These cooking study results indicate that food prepared in water containing Sr should be considered as part of the food in a dietary exposure assessment. |
| Databáze: | OpenAIRE |
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