Trace element food toxicology: An old and ever‐growing discipline

Abstract

Food toxicology (FT) is an old science whose origins may go back to primitive humans. However, due to major environmental damage, daily market launches of new food products, and the analytical ability to detect ever smaller quantities of toxicants in foods, FT is also an ever‐growing science with an enormous task ahead. With respect to trace elements, current research trends can be encompassed under the headings of detection, control, and toxicological evaluation. Under the heading detection, quality, sensitivity, speed, automation, and specificity for each food type are the characteristics currently sought when developing new methodologies. Under control, there is a great need for constant monitoring, on an international level, of the levels of trace elements present in foods; and for development and application of new methodologies to guarantee product and process safety. Under toxicological evaluation, information about the bioavailability of trace elements and consequently studies of the chemical species present in foods have top priority. The work still outstanding in the study of trace element FT is immense, because it is necessary to achieve a profound understanding of the toxicological characteristics of food products in relation to trace elements; to give information to food manufacturers that they can use to adapt their production so that it meets the requirements of international legislation and demands for quality and innocuousness on the part of the market and consumers; and to develop standards regulating the maximum content of trace elements, according to the content of the various species.

Key words:

• trace elements
• food and beverage
• toxicology