Contribution of Water, Bread, and Vegetables (Raw and Cooked) to Dietary Intake of Inorganic Arsenic in a Rural Village of Northern Chile
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- 作者：Oscar Pablo Dí ; az ; Irma Leyton ; Ociel Muñ ; oz ; Nelson Nú ; ñ ; ez ; Vicenta Devesa ; Maria Angeles Sú ; ñ ; er ; Dinoraz Vé ; lez ; and Rosa Montoro
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2004
- 出版时间：March 24, 2004
- 年：2004
- 卷：52
- 期：6
- 页码：1773 - 1779
- 全文大小：67K
- 年卷期：v.52,no.6(March 24, 2004)
- ISSN：1520-5118
文摘
Total and inorganic As contents of cooked vegetables obtained from an arsenic endemic area ofChile were analyzed. Inorganic As intake from those foods, bread, and water was estimated. Thestudy was performed in two different periods, in which the water used by the population for drinkingand cooking purposes contained 0.572 (first period) or 0.041 
g mL-1 (second period). In the firstperiod, the FAO/WHO reference intake was exceeded by all of the persons interviewed. In the secondperiod, the reference intake was exceeded by all of the persons interviewed ages 13-15. The foodsstudied contributed 4% (first period) or 25% (second period) of the inorganic As intake. The resultsshow the contribution of food to inorganic As intake and the risk to which those ages 15 or youngerare exposed.Keywords: Arsenic; inorganic arsenic; vegetables; cooking; Chile; intake
g mL-1 (second period). In the firstperiod, the FAO/WHO reference intake was exceeded by all of the persons interviewed. In the secondperiod, the reference intake was exceeded by all of the persons interviewed ages 13-15. The foodsstudied contributed 4% (first period) or 25% (second period) of the inorganic As intake. The resultsshow the contribution of food to inorganic As intake and the risk to which those ages 15 or youngerare exposed.Keywords: Arsenic; inorganic arsenic; vegetables; cooking; Chile; intake