SPECIATION OF TRACE-ELEMENTS IN FOODS, WITH SPECIAL REFERENCE TO CADMIUM AND SELENIUM - IS IT NECESSARY

Studies on the speciation of trace elements in foods are required to v alidate existing risk assessment procedures, e.g. those used for Cd wh ich are based on inorganic Cd salts, and to better understand how the absorption and bioavailability of elements can be reduced (Cd) or impr oved (Se). The methodology for speciation studies is very much in the research and development phase, with few reference materials or standa rd procedures. The use of stable isotopes with chromatographic separat ion techniques and improved instrumentation for ICP-MS and MS in gener al offers a way forward in this area. (C) 1998 Elsevier Science B.V.