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Chromium in food and drinking water calculated for decrease of haematocrit in male rats. The CONTAM Panel selected this value to be used as the RP for MOE estimation of haematotoxic effects of Cr(VI). The comparison of these RPs with estimated daily intakes of Cr(VI) via drinking water ranging up to 159.1 and 320.2 ng/kg b.w. per day (maximum UB for mean and 95 th percentile exposure) for the different age groups resulted in MOEs of 690 and 340 for non-neoplastic lesions, and MOEs of 1300 and 630 for hematotoxic effects, respectively. The CONTAM Panel considered that for the critical thresholded effects, MOEs larger than 100 would indicate no concern for human health and therefore concluded that for non-neoplastic lesions and haematological effects the current exposure levels to Cr(VI) via drinking water are of no concern from a public health point of view. The Panel recommended the generation of data using sensitive analytical methodologies which specifically measure the content of Cr(III) and Cr(VI) in food and drinking water in different EU Member States. In addition the CONTAM Panel recommended that further data for the characterisation of Cr(VI) reduction in the GI tract at doses relevant for human exposure and at the doses used in the rodent bioassays should be generated. EFSA Journal 2014;12(3):3595 6
Chromium in food and drinking water TABLE OF CONTENTS Abstract .................................................................................................................................................... 1 Summary .................................................................................................................................................. 2 Table of contents ...................................................................................................................................... 7 Background as provided by the Hellenic Food Authority (EFET)........................................................... 9 Terms of reference as provided by the Hellenic Food Authority (EFET)................................................ 9 Assessment ............................................................................................................................................. 11 1. Introduction ................................................................................................................................... 11 1.1. Chemistry and physico-chemical properties ......................................................................... 11 1.1.1. General aspects ................................................................................................................. 11 1.1.2. Uses and applications ....................................................................................................... 12 1.1.3. Physico-chemical properties ............................................................................................. 13 1.1.4. Natural and artificial isotopes ........................................................................................... 14 1.1.5. Redox chemistry ............................................................................................................... 14 1.2. Environmental fate and sources of food and drinking water contamination......................... 16 1.2.1. Environmental fate ........................................................................................................... 16 1.2.2. Sources of food and drinking water contamination .......................................................... 17 1.2.3. Conclusions ...................................................................................................................... 20 1.3. Previous risk assessments ..................................................................................................... 21 1.4. Dietary reference values ....................................................................................................... 23 2. Legislation ..................................................................................................................................... 24 3. Sampling and methods of analysis ................................................................................................ 25 3.1. Sample collection and storage .............................................................................................. 25 3.2. Methods of analysis .............................................................................................................. 26 3.2.1. Food sample preparation .................................................................................................. 26 3.2.2. Instrumental techniques .................................................................................................... 26 3.2.3. Analytical quality assurance: performance criteria, reference materials, validation and proficiency testing ......................................................................................................................... 30 3.3. Conclusions ........................................................................................................................... 31 4. Occurrence of chromium in food and drinking water .................................................................... 31 4.1. Previously reported occurrence results ................................................................................. 31 4.1.1. Total Chromium in food ................................................................................................... 31 4.1.2. Chromium speciation in food ........................................................................................... 34 4.1.3. Chromium in breast milk .................................................................................................. 34 4.1.4. Total chromium and/or hexavalent chromium in drinking water ..................................... 35 4.1.5. Conclusions ...................................................................................................................... 35 4.2. Current occurrence results .................................................................................................... 36 4.2.1. Data collection summary .................................................................................................. 36 4.2.2. Data collection on food, drinking water and unprocessed grains of unknown end-use ... 36 4.2.3. Analytical methods used ................................................................................................... 42 4.2.4. Occurrence data by food category and by type of drinking water .................................... 43 5. Food consumption ......................................................................................................................... 46 5.1. EFSA’s Comprehensive European Food Consumption Database ........................................ 46 6. Exposure assessment in humans .................................................................................................... 47 6.1. Chronic exposure to trivalent chromium via the food .......................................................... 47 6.1.1. Mean and high dietary exposure to trivalent chromium ................................................... 48 6.1.2. Contributions of different food groups to chronic exposure to trivalent chromium by age class .......................................................................................................................................... 49 6.1.3. Dietary exposure for specific groups ................................................................................ 55 6.2. Exposure to hexavalent chromium via drinking water (water intended for human consumption and mineral waters) ...................................................................................................... 56 6.3. Previous dietary exposure assessments ................................................................................. 59 6.4. Non-dietary exposure ............................................................................................................ 60 EFSA Journal 2014;12(3):3595 7
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Human observations Chromium in food
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