Food

REVIEW: no; acritical compilation, yes

DATE: 2011

REF: M. Filella, N. Belzile and Y.-W. Chen. Human exposure to antimony. I. Sources and intake. CRITICAL REVIEWS IN ENVIRONMENTAL SCIENCE AND TECHNOLOGY, 41, 1309-1373 (2011).

NUMBER OF REFERENCES IN REVIEW: 299 (of which related to food 88)

NUMBER OF CITATIONS (Web of Science™, up to 31 October 2016): 16, but not necessarily related to food data

PREVIOUS REVIEWS? No

DISCUSSION:

• Concentrations of antimony reported in different groups of food items: crop plants and mushrooms, milk and dairy products, fish and seafood, juices and wines, products and processed foods, spices and seasoning products, and dietary supplements.
• This compilation does not consider the quality of the reported values. Since digestion of antimony in biological matrices remains challenging, detection limits are not always adapted and strict quality control methods have not been often applied, the reliability of the compiled values is open to discussion.
• Very often, values correspond to food items produced close to pollution sources. Thus, their utility, when interested in an “average” human diet, is limited.
• In summary, antimony content in foodstuff is low. This means that they should not lead to values exceeding proposed daily intake limits but also that also point to the need of using techniques with adequate detection limits.

PAPERS PUBLISHED AFTER REVIEW OR MISSED: not followed up.

COMMENTS: