efsa-opinion-chromium-food-drinking-water
efsa-opinion-chromium-food-drinking-water
efsa-opinion-chromium-food-drinking-water
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Chromium in <strong>food</strong> and <strong>drinking</strong> <strong>water</strong><br />
NUT_INK05). The range of contribution of ‘Vegetables and vegetable products (including fungi)’ to<br />
the exposure across the different surveys varied between 1 % and 10 % (median = 4 %).<br />
NFA<br />
enKid<br />
NUT_INK05<br />
AESAN_FIAB<br />
EFSA_TEST<br />
INRAN_SCAI_2005_06<br />
National_Nutrition_Survey_II<br />
INCA2<br />
Danish_Dietary_Survey<br />
SISP04<br />
Childhealth<br />
Diet_National_2004<br />
Bread and rolls<br />
Chocolate (Cocoa) products<br />
Milk and dairy products<br />
Vegetables and vegetable products<br />
(including fungi)<br />
Composite <strong>food</strong> (including frozen products)<br />
Fish and other sea<strong>food</strong> (including<br />
amphibians, reptiles, snails and insects)<br />
Legumes, nuts and oilseeds<br />
Meat and meat products (including edible<br />
offal)<br />
Animal and vegetable fats and oils<br />
Non-alcoholic beverages (excepting milk<br />
based beverages)<br />
Pasta (Raw)<br />
Potatoes and potatoes products<br />
Snacks, desserts, and other <strong>food</strong>s<br />
Sugar and confectionary (non chocolate<br />
products)<br />
Biscuits (cookies)<br />
0 10 20 30 40 50 60 70 80 90 100<br />
%<br />
Rest of <strong>food</strong> categories<br />
Figure 12: Main <strong>food</strong> groups contributing (%) to the chronic dietary exposure to Cr(III) for the age<br />
class ‘Adolescents’. Data are presented by individual dietary surveys across Europe using LB<br />
estimations. The names on the left refer to the names of the different surveys (see Appendix F for<br />
more details).<br />
6.1.2.4. Adults<br />
The adult populations showed lower exposure to Cr(III) than the younger populations. Considering the<br />
15 dietary surveys available for this age class, the mean dietary exposure to Cr(III) in the European<br />
adult population varied between 0.8 µg/kg b.w. per day and 1.6 µg/kg b.w. per day (minimum LB and<br />
maximum UB). The 95 th percentile dietary exposure ranged from 1.2 μg/kg b.w. per day (minimum<br />
LB) and 2.6 μg/kg b.w. per day (maximum UB).<br />
Regarding the contribution of the different <strong>food</strong> categories to the exposure to Cr(III) in the adult<br />
population, the <strong>food</strong> category ‘Bread and rolls’ made, in general, the highest impact on the exposure<br />
(0.4-18 %, median 14 %). As occurred in the previous age classes the other <strong>food</strong> groups making an<br />
important contribution to the exposure to Cr(III) were ‘Milk and dairy products’ (5-15 % of the total,<br />
median 8 %), ‘Non-alcoholic beverages’ (2-15 % of the total, median 7 %), and ‘Chocolate (Cocoa)<br />
products’ (2-18 % of the total, median = 6 %). Compared to the younger population, the <strong>food</strong><br />
categories ‘Meat and meat products (including edible offal)’ (5-10 % of the total, median 7 %) and<br />
‘Potatoes and potatoes products’ (1-13 % of the total, median 5 %) played a more important role in the<br />
exposure to Cr(III). Similar contribution to the exposure to Cr(III) was observed for ‘Vegetables and<br />
vegetable products (including fungi)’ across the different surveys with values between 2 % and 13 %<br />
(median = 6 %).<br />
EFSA Journal 2014;12(3):3595 52
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