title: [Toxic heavy metals in foodstuffs (author's transl)].
abstract: 1. In the Federal Republic of Germany two staple foodstuffs, cereals and milk, are regularly checked by means of monitoring programmes for their content of heavy metals, this check being representative for the whole country. Other foodstuffs are analysed in the laboratories of the Food Control Authorities, but these inspections are carried out rather sporadically and are not yet of a "monitoring" nature. 2. The measured values from a number of laboratories are fed into a central data bank (Datenbank-ZEBS) at the Federal Health Office and are thus available for statistical and hygienic evaluation. 3. At present, information is available on the lead, cadmium and mercury content of foodstuffs which represent roughly 70 to 80 per cent of the food consumed by an average adult. The intake of lead, cadmium and mercury due to the consumption of these foodstuffs has been calculated and extrapolated to the complete food consumption. It was found that the value ascertained are clearly lower than the toxicological threshold values published by FAO/WHO. 4. Nevertheless, the intake needs to be limited, because the average heavy metal content of some foodstuffs has increased, probably because of anthropogenic reasons. This is especially likely to apply to the cadmium content of wheat. To attempt a restriction by regulation, is at present not considered in Germany to be the optimal solution. Instead, the Federal Health Office has published guidance values which contain an appeal to the foodstuff industry and food control authorities to investigate the causes, whenever these guidance values are approached or exceeded, with the objective of avoiding high levels.
mesh_terms: D002104:Cadmium / Q000032:analysis*; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis*; D005860:Germany, West; D007854:Lead / Q000032:analysis*; D008628:Mercury / Q000032:analysis*
chemical_list: D002104:Cadmium; D007854:Lead; D008628:Mercury
vernacular_title: Toxische Schwermetalle in Lebensmitteln.