Schwerbel Kristin, Tüngerthal Madlen, Nagl Britta, Niemann Birgit, Drößer Carina, Bergelt Sophia, Uhlig Katrin, Höpfner Tobias, Greiner Matthias, Lindtner Oliver, Sarvan Irmela
German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany.
Food Chem X. 2022 Jan 19;13:100221. doi: 10.1016/j.fochx.2022.100221. eCollection 2022 Mar 30.
The BfR MEAL Study aims to provide representative levels of chemical substances in foods consumed by the population in Germany for dietary exposure assessment. Calcium, potassium and phosphorus (Ca, K, P) are essential to obtain physiological functions in humans. Levels were investigated in 356 foods. Foods were purchased representatively, prepared as typically consumed and pooled before analysis. High mean levels were found in milk, dairy products, legumes, nuts, oilseeds and spices as well as chia seeds (Ca, K, P), chewing gum (Ca) and cocoa powder (K). Different levels comparing organically and conventionally produced foods were determined among others in cereal cracker (puffed), olives and tofu. Higher K levels were found in fried compared to boiled potatoes. Similar P levels were mainly found in regionally and seasonally sampled foods. These data provide a substantially improved basis to address dietary exposure assessment of the population in Germany for Ca, K and P.
德国联邦风险评估研究所（BfR）的膳食研究旨在提供德国民众所消费食物中化学物质的代表性含量，以用于膳食暴露评估。钙、钾和磷（Ca、K、P）对于人体获得生理功能至关重要。对356种食物中的这些元素含量进行了调查。食物采购具有代表性，按通常的食用方式制备，并在分析前进行混合。在牛奶、乳制品、豆类、坚果、油籽、香料以及奇亚籽（Ca、K、P）、口香糖（Ca）和可可粉（K）中发现了较高的平均含量。在有机食品和传统生产食品之间，例如在膨化谷物饼干、橄榄和豆腐中确定了不同的含量水平。与煮土豆相比炸土豆中的钾含量更高。类似地，磷含量主要在按地区和季节抽样的食物中被发现。这些数据为解决德国民众钙、钾和磷的膳食暴露评估问题提供了显著改善的依据。
