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Article Name Heavy Metal Contamination of Food: Sources of Contamination, Health Risks and National/International Standards
Author Name Duygu TÜRKÖZÜ*, Nevin ŞANLIER*
Address *Gazi Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, ANKARA
Abstract Heavy metals are more important than other chemical contaminants as for getting from many different sources, causing widely contamination, being resistant to different environmental conditions and always effecting on biological systems and increasing concentrations of heavy metals accumulate in organisms can easily enter the food chain. Human heath are being increasingly threatened by the heavy metals day by day via contaminating from various sources such as soil reclamation agents, sewage and industrial waste, drinking water, cooking and processing equipment, ceramic products, packaging stages of boxing. Consumption of foods contaminated with heavy metals lead to significant health problems depending on concentration and amounts of retention in tissues. Hence, some national and international regulations are available to prevent heavy metal contamination. In this review, the main contamination sources to food together with potential health risks and related to regulations of some heavy metals that adversely interact to human health are discussed.
Published in Electronic Journal of Food Technologies
Issue 9
Volume 3
Pages 29-46
Year 2014
Type Review
Language Turkish
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