{"refrec":{"BRefID":361867,"RR":"<b>Babaahmadifooladia, M.; da Silva Junior, E.C.; van de Wiele, T.; Du Laing, G.; Jacxsens, L.</b> (2022). Probabilistic chronic dietary exposure assessment adjusted for bioaccessible fraction to metals by consumption of seaweed and derived foods. <i>Food Chemistry 395</i>: 133588. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2022.133588\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2022.133588</a>","BEntID":359583,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Food Chemistry 395</i>: 133588. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2022.133588\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2022.133588</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Babaahmadifooladia, M.; da Silva Junior, E.C.; van de Wiele, T.; Du Laing, G.; Jacxsens, L.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Babaahmadifooladia, M. <i>et al.</i>","Englishabstract":"The chronic exposure to heavy elements, i.e. Ni, As, Cd, Hg and Pb the evaluation of toxicological risk through intake of raw or seaweed based foods for Belgian consumers is presented in this study. The bioaccessible fraction, obtained for different metals, were used to refine the exposure values to avoid overestimation in the reported exposures. The decrease in the exposure values was higher for As with average bioaccessible fraction of 56.8% followed by Pb, Cd, Ni and Hg. The pure seaweeds show more approximation or exceeding of toxicological limits compared to the composite foodstuffs. For all elements (except Hg), toxicological limits are approached at the maximum exposure situation due to consumption of certain seaweed-based foods. Further, the study demonstrates that the introduction of innovative foods on an emerging market may result in potential health issues due to the shift in consumption patterns as the increased consumption of seaweed and their derivatives in Europe.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Probabilistic chronic dietary exposure assessment adjusted for bioaccessible fraction to metals by consumption of seaweed and derived foods","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"Metals; Seaweeds; Exposure assessment; Risk assessment; Bioaccessible fraction","OtherDescriptors":null,"Notes":null,"AnaPub":2022,"MonPub":null,"DateUpdate":"2023-05-17","DateCreate":"2023-03-08","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000830258900007","VABBcode":null,"OpenAcc":0,"DOI":"10.1016/j.foodchem.2022.133588"},"refs":null,"anarec":{"AnaID":361867,"PubliDate":2022,"Pagination":"133588","XtraPublOfAnaID":null,"ISBN":null,"Volume":"395","Issue":null,"BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":45225,"SerRR":"Food Chemistry. 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