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Relationships between a mixture of trace elements and enzyme activities are better explained by potentially available fraction

Year of publication 2018

Place of publication Rome, Italy ;

Publisher FAO ;

Product type Poster, banner

Edition 1

Language English

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    Trace elements in soils and agriculture
    FAO Soils Bulletin 17
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    The purpose of this paper is to give the reader some general information on the importance of the numerous trace elements in agricultural production, their origin, existence and behaviour in different soils, requirements by plants and main biological fucntions and deficiency corrections. In addition, it is hoped to stimulate agriculturists into a cleaner realization of the role of trace elements in agriculture.
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    Occurrence of 30 trace elements in foods from a multi-centre Sub-Saharan Africa Total Diet Study: Focus on Al, As, Cd, Hg, and Pb 2019
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    This paper reports occurrence data related to 30 trace elements in food composite samples from a multi-regional Sub-Saharan Africa Total Diet Study. Herein, 2700 samples grouped in 225 food composite samples corresponding to 13 food groups: cereals, tubers, legumes, vegetables, fruits, nuts/seeds, meat, eggs, fish, milk/dairy, oil/fats, and beverages from eight locations in four countries, namely Benin (Littoral/Borgou), Cameroon(Duala/North), Mali (Bamako/Sikasso), and Nigeria (Lagos/Kano) were prepared as consumed, pooled, and analysed using a validated method based on inductively coupled plasma-mass spectrometry. The occurrence data for Al, As, Cd, Hg, and Pb as regulated by the Codex Alimentarius are discussed herein. Although the levels of As, Cd, Hg, and Pb were above the limit of quantification, they were below the maximum limits set by the Codex in most samples analysed. A distinct feature was observed for cereals and tubers, as they were mostly contaminated with Al and Pb. A pilot study regarding the impact of using artisanal cookware (made from recycled aluminium) on the contamination of food samples was performed. Relevant contamination with Al and Pb when cooking tomato samples from Cameroon and Nigeria using artisanal aluminium cookware was compared to that when cooked using stainless-steel.
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