Aluminium in infant foods: Total content,effect of in vitro digestion on bioaccessible fraction and preliminary exposure assessment |
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| Affiliation: | 1. Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas - SP, Brazil;2. Institute of Food Technology (ITAL), Avenida Brasil 2880, C. P. 139, 13070-178, Campinas - SP, Brazil |
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| Abstract: | The objective of this study was to determine the total concentration and bioaccessible fraction of aluminium (Al) in 95 different baby food samples and estimate the exposure assessment. Total Al content was determined following oxidative microwave digestion by inductively coupled plasma optical emission spectrometry. An in vitro digestionmethod was optimized to evaluate the bioaccessible fraction. Total concentration and bioaccessibility varied according to the sample composition (saltypurees, fruit purees, infant drinks and petitsuisse). Petit suisse, soy-based drink and salty puree samples presented the highest total Al concentrations of 4170 μg kg−1, 2860 μg kg−1 and 2760 μg kg−1, respectively. Bioaccessiblefraction varied from 0.5%–48% according to their composition.Exposure to Al was estimated and compared with the tolerable weekly intakes currently established. The results showed that the consumption of 3 portions/day of soy-based drink along the week could represent a concern. |
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| Keywords: | Infant foods Bioaccessibility Risk assessment Aluminium Food analysis Food composition |
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