Chromium speciation in foodstuffs: A review

Area of Science:

• Environmental Chemistry
• Food Science
• Toxicology

Background:

• Hexavalent chromium (Cr(VI)) is a known toxic and carcinogenic substance.
• Dietary exposure to Cr(VI) is under increasing investigation.
• Previous reviews have not summarized chromium speciation research in foodstuffs.

Purpose of the Study:

• To review the last twenty years of chromium speciation research in foodstuffs.
• To highlight the challenges and advancements in measuring Cr(VI) in food.
• To re-evaluate the genotoxicity assessment of Cr(III) in the context of dietary intake.

Main Methods:

• Review of existing literature on chromium speciation in foodstuffs.
• Discussion of analytical methods, including alkaline extraction and speciated isotope dilution mass spectrometry (SIDMS).
• Analysis of factors affecting chromium speciation, such as organic matter and antioxidants.

Main Results:

• Alkaline extraction is the most common method for chromium speciation.
• Previous Cr(VI) measurements in food are questionable due to analytical interferences.
• Speciated isotope dilution mass spectrometry (SIDMS) techniques have been developed to address interconversions.
• Cr(VI) can be reduced to Cr(III) in foodstuffs.

Conclusions:

• Accurate measurement of Cr(VI) in food is challenging due to sample matrix effects.
• The bioavailability and genotoxicity of Cr(III) warrant further investigation, considering its formation from Cr(VI) reduction in food.
• Future research should focus on reliable methods for chromium speciation in dietary sources and understanding the toxicological implications of both Cr(VI) and Cr(III).