Trace element reference values in tissues from inhabitants of the European Community : IV : Influence of dietary factorsFunded under: JRC-ENVPROT 6C
In order to assess the importance of beverages as a dietary factor in influencing the establishment of trace element reference values in body fluids and tissues of the general population, elements were determined in table wines, mineral waters, beers, ready-to-drink-infusion of tea and instant coffees consumed by Italians. The study was carried out by a combination of spectrochemical and nuclear techniques, including graphite furnace and hydride generation atomic absorption spectroscopy (GF-AAS, HG-AAS), inductively coupled plasma-atomic emission spectrometry (ICP-AES), inductively coupled plasma-mass spectrometry (ICP-MS) as well as neutron activation analysis (NAA). In the absence of certified reference materials, the control of the accuracy was performed by determining each element with at least two independent analytical techniques.
Bibliographic Reference: Article: The Science of the Total Environment, Vol. 141 (1994) pp. 181-195
Record Number: 199410827 / Last updated on: 1994-11-28
Original language: en
Available languages: en