TRACE-ELEMENT CONTENTS IN FOOD DETERMINED BY NEUTRON-ACTIVATION ANALYSIS AND OTHER TECHNIQUES

Advances in analytical methodology and sophisticated instrumentation i ntroduced during the last few decades have not only helped to recogniz e the presence of a large number of essential and toxic trace elements in biological materials and food stuffs, but also added a new dimensi on in our understanding of their role in health and disease. In defici ency states, most essential trace elements cause health problems. The trace element problem as a public health issue has a very low priority in developing countries. Daily dietary intake data based on well-cond ucted studies are limited in many parts of the world. The present auth ors are in the process of generating data for the intake levels of a n umber of major and minor inorganic elements both in developed and deve loping countries. The results so far obtained show wide variations. Th e intake levels of several elements, including potassium, magnesium, z inc, copper, and selenium, are below the current recommended levels. T he concentration of toxic metals, such as aluminum, cadmium, lead, and mercury, are within acceptable limits in most of the diets analyzed.