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Food Additives & Contaminants: Part A Volume 28, 2011 - Issue 9
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Original Articles

Tea brewed in traditional metallic teapots as a significant source of lead, nickel and other chemical elements

F. Bolle Department Food, Medicines and Consumer Safety, Scientific Institute of Public Health (IPH), Juliette Wytsmanstreet 14, B-1050 Brussels, Belgium
,
W. Brian Department Food, Medicines and Consumer Safety, Scientific Institute of Public Health (IPH), Juliette Wytsmanstreet 14, B-1050 Brussels, Belgium
,
D. Petit Department Food, Medicines and Consumer Safety, Scientific Institute of Public Health (IPH), Juliette Wytsmanstreet 14, B-1050 Brussels, Belgium
,
K. Boutakhrit Department Food, Medicines and Consumer Safety, Scientific Institute of Public Health (IPH), Juliette Wytsmanstreet 14, B-1050 Brussels, BelgiumCorrespondence[email protected]
,
G. Feraille Department Food, Medicines and Consumer Safety, Scientific Institute of Public Health (IPH), Juliette Wytsmanstreet 14, B-1050 Brussels, Belgium
&
J. Van Loco Department Food, Medicines and Consumer Safety, Scientific Institute of Public Health (IPH), Juliette Wytsmanstreet 14, B-1050 Brussels, Belgium
Pages 1287-1293 | Received 17 Dec 2010, Accepted 05 Apr 2011, Published online: 12 Jul 2011

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V. Olivares Arias, L. Valverde Som, V. Quiros Rodríguez, R. García Romero, N. Muñoz, M. Navarro Alarcón & C. Cabrera Vique. (2015) Níquel en alimentos y factores influyentes en sus niveles, ingesta, biodisponibilidad y toxicidad: una revisión. CyTA - Journal of Food 13:1, pages 87-101.
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Calvin C. Willhite, Nataliya A. Karyakina, Robert A. Yokel, Nagarajkumar Yenugadhati, Thomas M. Wisniewski, Ian M.F. Arnold, Franco Momoli & Daniel Krewski. (2014) Systematic review of potential health risks posed by pharmaceutical, occupational and consumer exposures to metallic and nanoscale aluminum, aluminum oxides, aluminum hydroxide and its soluble salts. Critical Reviews in Toxicology 44:sup4, pages 1-80.
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Articles from other publishers (14)

V. Bourdin, P.S.N.O. Lamptey, G. Mulier, J. Poupon & P. Charlier. (2022) Interest and limitations of a lead, cadmium, and arsenic leachability study to estimate the toxicity of ancient ceramics (Ecuador & Ghana). Ethics, Medicine and Public Health 25, pages 100852.
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Meseret Bekele Buta, Clemens Posten, Shimelis Admassu Emire, Ann-Katrin Meinhardt, Alexandra Müller & Ralf Greiner. (2020) Effects of phytase-supplemented fermentation and household processing on the nutritional quality of Lathyrus sativus L. seeds. Heliyon 6:11, pages e05484.
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Charlotte L. King, Peter Petchey, Hallie R. Buckley, Elizabeth Girvan, Rebecca Kinaston & Geoff M. Nowell. (2020) Lead astray: The potentials and pitfalls of lead isotopes in a New Zealand colonial burial context. Journal of Archaeological Science: Reports 30, pages 102213.
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Mehrnoosh Babaahmadifooladi, Liesbeth Jacxsens, Tom Van de Wiele & Gijs Du Laing. (2020) Gap analysis of nickel bioaccessibility and bioavailability in different food matrices and its impact on the nickel exposure assessment. Food Research International 129, pages 108866.
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Patrick C. D'Haese, Grant Douglas, Anja Verhulst, Ellen Neven, Geert J. Behets, Benjamin A. Vervaet, Karin Finsterle, Miquel Lürling & Bryan Spears. (2019) Human health risk associated with the management of phosphorus in freshwaters using lanthanum and aluminium. Chemosphere 220, pages 286-299.
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Shenoy K. Chandrakala, Reema Orison Lobo & Flora Olinda Dias. 2019. Nutrients in Beverages. Nutrients in Beverages 591 616 .
Zih‐Hui Liao, Ying‐Jie Chen, Jason Tze‐Cheng Tzen, Ping‐Chung Kuo, Maw‐Rong Lee, Fu‐Der Mai, Tirawat Rairat & Chi‐Chung Chou. (2017) Effect of teapot materials on the chemical composition of oolong tea infusions. Journal of the Science of Food and Agriculture 98:2, pages 751-757.
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Sidney Stohs & Sidhartha Ray. 2016. Food Toxicology. Food Toxicology 327 336 .
Tülin Deniz Çiftçi & Emür Henden. (2016) Leaching of arsenic from glazed and nonglazed potteries into foods. Science of The Total Environment 569-570, pages 1530-1535.
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Marta Vázquez & Dinoraz Vélez. 2015. Handbook of Mineral Elements in Food. Handbook of Mineral Elements in Food 699 708 .
. (2015) Scientific Opinion on the risks to public health related to the presence of nickel in food and drinking water. EFSA Journal 13:2.
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Mindani I. Watawana, Nilakshi Jayawardena, Chaminie B. Gunawardhana & Viduranga Y. Waisundara. (2015) Health, Wellness, and Safety Aspects of the Consumption of Kombucha. Journal of Chemistry 2015, pages 1-11.
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Haipeng Jiang, Yinhua Zhang, Kailian Yang & Jing Zou. (2013) Validation of a LC–MS Method for the Determination of Urea Contamination in Market Teas. Food Analytical Methods 7:1, pages 13-20.
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D. Petit, W. El Houari, K. Jacobs, W. Baeyens & M. Leermakers. (2013) Trace element content in tea brewed in traditional metallic and stainless steel teapots. Environmental Monitoring and Assessment 185:11, pages 8957-8966.
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