title: Dietary intake of tin in Japan, and the effects on intake of canned food and beverage consumption.
abstract: The study reported herein was initiated to examine dietary tin intake (Sn-D) in Japan to elucidate the possible effects of consumption of canned food (including beverages) on Sn-D, and to compare the intake among regions and between the two sexes in reference to the current provisional tolerable weekly intake and intake in other countries. Urinary tin levels (Sn-U) were also studied. Duplicate diet samples (24 h) together with records of food intake were collected in 1999-2004 from 111 adult residents in four areas of Japan. After exclusion of incomplete samples, 95 valid samples were subjected to determination of tin by inductively coupled plasma mass spectrometry (ICP-MS) after acid digestion. Among the 95 cases, 37 women additionally provided urine samples. Distribution of Sn-D was markedly skewed. Median Sn-D was 5.6 microg day(-1) for total subjects, which was about one-tenth of the values previously reported for the Japanese population; the difference was most probably attributable to the difference in the methods of determination. Consumption of canned foods led to a substantial increase in Sn-D. Thus, the median Sn-D for canned food consumers of 35.7 microg day(-1), was eight-fold higher than the median Sn-D for non-consumers of 4.5 microg day(-1). Sn-U (as corrected for creatinine concentration) distributed log-normally with a geometric mean of 2.0 microg (g cr)(-1). No effect of canned food consumption was evident on Sn-U. When compared internationally, Sn-D for the Japanese population was substantially lower than Sn-D for populations in other industrialized countries.
authors.affiliation: Department of Food and Nutrition, Kyoto Women's University, Kyoto 605-8501, Japan.
authors.forename: S
authors.initials: S
authors.lastname: Shimbo
authors.forename: N
authors.initials: N
authors.lastname: Matsuda-Inoguchi
authors.forename: T
authors.initials: T
authors.lastname: Watanabe
authors.forename: K
authors.initials: K
authors.lastname: Sakurai
authors.forename: C
authors.initials: C
authors.lastname: Date
authors.forename: A
authors.initials: A
authors.lastname: Nishimura
authors.forename: H
authors.initials: H
authors.lastname: Nakatsuka
authors.forename: H
authors.initials: H
authors.lastname: Saito
authors.forename: K
authors.initials: K
authors.lastname: Arisawa
authors.forename: M
authors.initials: M
authors.lastname: Ikeda
mesh_terms: D005260:Female; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D005519:Food Preservation; D006801:Humans; D007564:Japan; D008297:Male; D013054:Spectrophotometry, Atomic / Q000379:methods; D014001:Tin / Q000008:administration & dosage / Q000032:analysis* / Q000652:urine
chemical_list: D014001:Tin