Contribution of water, bread, and vegetables (raw and cooked) to dietary intake of inorganic arsenic in a rural village of Northern Chile.
Total and inorganic As contents of cooked vegetables obtained from an arsenic endemic area of Chile were analyzed. Inorganic As intake from those foods, bread, and water was estimated. The study was performed in two different periods, in which the water used by the population for drinking and cooking purposes contained 0.572 (first period) or 0.041 microg mL(-)(1) (second period). In the first period, the FAO/WHO reference intake was exceeded by all of the persons interviewed. In the second period, the reference intake was exceeded by all of the persons interviewed ages 13-15. The foods studied contributed 4% (first period) or 25% (second period) of the inorganic As intake. The results show the contribution of food to inorganic As intake and the risk to which those ages 15 or younger are exposed.
Díaz
Oscar Pablo
OP
Facultad de Química y Biología and Centro de Estudios en Ciencia y Tecnología de Alimentos, Universidad de Santiago de Chile, Libertador Bernardo O'Higgins 3363, Santiago de Chile, 33074 Correo 33, Chile.
Leyton
Irma
I
Muñoz
Ociel
O
Núñez
Nelson
N
Devesa
Vicenta
V
Súñer
Maria Angeles
MA
Vélez
Dinoraz
D
Montoro
Rosa
R
D001151:Arsenic / Q000008:administration & dosage* / Q000032:analysis; D001939:Bread / Q000032:analysis*; D002677:Chile; D004032:Diet; D006358:Hot Temperature; D006801:Humans; D012424:Rural Population; D014675:Vegetables / Q000737:chemistry*; D014867:Water / Q000032:analysis*
D014867:Water; D001151:Arsenic