Assessment of bioaccessible and dialyzable fractions of nickel in food products and their impact on the chronic exposure of Belgian population to nickel
- Author
- Mehrnoosh Babaahmadifooladi (UGent) , Liesbeth Jacxsens (UGent) , Tom Van de Wiele (UGent) , Ediu Carlos Da Silva Junior and Gijs Du Laing (UGent)
- Organization
- Abstract
- This study aimed to investigate bioaccessible/dialyzable fractions of nickel in selected foods and to clarify the impact of the food digestion/absorption on the final exposure of consumers to nickel. In vitro gastrointestinal incubation experiments were conducted to estimate the bioaccessibility of nickel in different foods. For estimation of a dialyzable fraction, dialysis filtration was conducted. Highest bioaccessibility (99.6%) was observed for wheat-based breakfast cereals. Lowest bioaccessibilities was observed for dried-fruits (on average 20.4%). Highest (61.5%) and lowest (24.5%) dialyzable fractions were observed for wheat-based breakfast cereal and chocolate respectively. Bioaccessible/dialyzable fractions based exposure assessments were highlighted the overestimation of exposures calculated based on total nickel concentrations in foods. This is particularly important when exposure values were compared with toxicological thresholds in a risk characterization study. When threshold values have been obtained through animal studies in which nickel was dosed at 100% accessibility/availability, e.g. nickel salts this is even more important.
- Keywords
- Nickel, Bioaccessibility, Dialysis, Filtration, Exposure
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Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8700848
- MLA
- Babaahmadifooladi, Mehrnoosh, et al. “Assessment of Bioaccessible and Dialyzable Fractions of Nickel in Food Products and Their Impact on the Chronic Exposure of Belgian Population to Nickel.” FOOD CHEMISTRY, vol. 342, 2021, doi:10.1016/j.foodchem.2020.128210.
- APA
- Babaahmadifooladi, M., Jacxsens, L., Van de Wiele, T., Da Silva Junior, E. C., & Du Laing, G. (2021). Assessment of bioaccessible and dialyzable fractions of nickel in food products and their impact on the chronic exposure of Belgian population to nickel. FOOD CHEMISTRY, 342. https://doi.org/10.1016/j.foodchem.2020.128210
- Chicago author-date
- Babaahmadifooladi, Mehrnoosh, Liesbeth Jacxsens, Tom Van de Wiele, Ediu Carlos Da Silva Junior, and Gijs Du Laing. 2021. “Assessment of Bioaccessible and Dialyzable Fractions of Nickel in Food Products and Their Impact on the Chronic Exposure of Belgian Population to Nickel.” FOOD CHEMISTRY 342. https://doi.org/10.1016/j.foodchem.2020.128210.
- Chicago author-date (all authors)
- Babaahmadifooladi, Mehrnoosh, Liesbeth Jacxsens, Tom Van de Wiele, Ediu Carlos Da Silva Junior, and Gijs Du Laing. 2021. “Assessment of Bioaccessible and Dialyzable Fractions of Nickel in Food Products and Their Impact on the Chronic Exposure of Belgian Population to Nickel.” FOOD CHEMISTRY 342. doi:10.1016/j.foodchem.2020.128210.
- Vancouver
- 1.Babaahmadifooladi M, Jacxsens L, Van de Wiele T, Da Silva Junior EC, Du Laing G. Assessment of bioaccessible and dialyzable fractions of nickel in food products and their impact on the chronic exposure of Belgian population to nickel. FOOD CHEMISTRY. 2021;342.
- IEEE
- [1]M. Babaahmadifooladi, L. Jacxsens, T. Van de Wiele, E. C. Da Silva Junior, and G. Du Laing, “Assessment of bioaccessible and dialyzable fractions of nickel in food products and their impact on the chronic exposure of Belgian population to nickel,” FOOD CHEMISTRY, vol. 342, 2021.
@article{8700848, abstract = {{This study aimed to investigate bioaccessible/dialyzable fractions of nickel in selected foods and to clarify the impact of the food digestion/absorption on the final exposure of consumers to nickel. In vitro gastrointestinal incubation experiments were conducted to estimate the bioaccessibility of nickel in different foods. For estimation of a dialyzable fraction, dialysis filtration was conducted. Highest bioaccessibility (99.6%) was observed for wheat-based breakfast cereals. Lowest bioaccessibilities was observed for dried-fruits (on average 20.4%). Highest (61.5%) and lowest (24.5%) dialyzable fractions were observed for wheat-based breakfast cereal and chocolate respectively. Bioaccessible/dialyzable fractions based exposure assessments were highlighted the overestimation of exposures calculated based on total nickel concentrations in foods. This is particularly important when exposure values were compared with toxicological thresholds in a risk characterization study. When threshold values have been obtained through animal studies in which nickel was dosed at 100% accessibility/availability, e.g. nickel salts this is even more important.}}, articleno = {{128210}}, author = {{Babaahmadifooladi, Mehrnoosh and Jacxsens, Liesbeth and Van de Wiele, Tom and Da Silva Junior, Ediu Carlos and Du Laing, Gijs}}, issn = {{0308-8146}}, journal = {{FOOD CHEMISTRY}}, keywords = {{Nickel,Bioaccessibility,Dialysis,Filtration,Exposure}}, language = {{eng}}, pages = {{9}}, title = {{Assessment of bioaccessible and dialyzable fractions of nickel in food products and their impact on the chronic exposure of Belgian population to nickel}}, url = {{http://doi.org/10.1016/j.foodchem.2020.128210}}, volume = {{342}}, year = {{2021}}, }
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