This public health statement tells you about chromium and the effects of exposure to it.The Environmental Protection Agency (EPA) identifies the most serious hazardous waste sites in the nation. These sites are then placed on the National Priorities List (NPL) and are targeted for long-term federal clean-up activities. Chromium has been found in at least 1,127 of the 1,699 current or former NPL sites. Although the total number of NPL sites evaluated for this substance is not known, the possibility exists that the number of sites at which chromium is found may increase in the future as more sites are evaluated. This information is important because these sites may be sources of exposure and exposure to this substance may be harmful.When a substance is released either from a large area, such as an industrial plant, or from a container, such as a drum or bottle, it enters the environment. Such a release does not always lead to exposure. You can be exposed to a substance only when you come in contact with it. You may be exposed by breathing, eating, or drinking the substance, or by skin contact.If you are exposed to chromium, many factors will determine whether you will be harmed. These factors include the dose (how much), the duration (how long), the form (chromium VI as opposed to chromium III), and how you come in contact with it. You must also consider any other chemicals you are exposed to and your age, sex, diet, family traits, lifestyle, and state of health.

Toxicological Profile for Chromium

Cadmium: toxicology and analysis. A review

Nickel contents of foods are reviewed. A thorough knowledge of nickel in food is of new relevance. Among dermatologists it is a general opinion that flare of hand eczema can occur after per oral nickel exposure. The prevalence of nickel allergy in the Danish population is 10% for women and 2% for men. Nickel intake from the Danish diet is estimated as 150 μg/person/day on average. Roots and vegetables, meal, grain and bread relatively supply the average diet with much nickel. Certain food items, e.g. cocoa and chocolate, soya beans, oatmeal, nuts and almonds, fresh and dried legumes, have very high nickel contents. Consumption of these items in larger amounts may increase the nickel intake to 900 μg/person/day or more. Within the range of 600-5,600 μg of nickel may provoke hand eczema, when given in single doses as nickel sulphate. An obvious question is thus whether nickel in the diet can cause flare of hand eczema. This should and can only be established by provocation studies with low-level nickel diets combined with a single food having a high nickel content.

Nickel content of food and estimation of dietary-intake

Effect of nitrite and salt on color, flavor and overall accpetability of ham was examined. Semitendinosus pork muscles were cured with four levels of nitrite (0, 50, 100 and 150 ppm) and three levels of salt (0, 1 and 2%). Nitrite content decreased after processing and salt remained constant. The Semitendinosus muscle became darker, redder and more intensely colored as measured on the Hunterlab colorimeter. Also the increased redness was detected by panelists as nitrite increased. Cured meat flavor intensity increased with increasing salt and nitrite, with salt having the greater effect. Panelists' perceptions of saltiness and sweetness were most affected by level of salt. The sample containing 50 ppm nitrite was acceptable to untrained panel.

Effect of Nitrite and Salt on the Color, Flavor and Overall Acceptability of Ham

Our foods contain trace amounts of a wide range of heavy metals: some of these have a biochemical function, others are contaminants. Trace metals can contaminate foods through agricultural technology, industrial pollution, geological sources and food processing. Some results from recent Canadian monitoring surveys are given with particular emphasis on data from lead and cadmium analyses. Consideration is given to the criteria that can be used to determine the priorities in the design of a monitoring program for trace metals in foods.

THE TOXIC POTENTIAL OF TRACE METALS IN FOODS. A Review

Results are presented for the levels of cadmium, chromium, cobalt, copper, iron, lead, manganese, mercury, nickel and zinc in each of 100 shelled chicken egg samples, as determined by atomic absorption spectrophotometry. The range and mean for each of the trace metals are as follows: cadmium, n.d. to 0.03 and 0.01 parts/million; chromium, n.d. to 0.15 and 0.06 parts/million; cobalt, n.d. to 0.06 and 0.03 parts/million; copper, 0.54 to 0.88 and 0.66 parts/million; iron, 17.1 to 27.5 and 21.5 parts/million; lead, n.d. to 0.08 and 0.01 parts/million; manganese, 0.14 to 0.53 and 0.29 parts/million; mercury, 0.001 to 0.023 and 0.006 parts/million; nickel, n.d. to 0.35 and 0.04 parts/million; zinc, 10.7 to 18.4 and 14.6 parts/million. No apparent differences were observed among the different regions of the country.

Trace metal content of chicken eggs

Results are presented for the levels of chromium, cobalt, copper, iron, manganese, nickel and zinc in 190 cured meat samples. The average and range of each of the trace metals, in parts per million, are as follows: chromium 0.06 (n.d.-1.27); cobalt 0.06 (n.d.-0.41); copper 0.73 (n.d.-1.80); iron 16.6 (4.0–52.4); manganese 0.26 (0.01–1.15); nickel 0.19 (n.d.-1.04); zinc 24.2 (6.9–56.6).

Trace metal content of various cured meats.

Results are presented for the levels of cadmium, lead and mercury in 190 cured meat samples. The cadmium content was in the range <0.01 to 0.22 parts/million, the mean being 0.02 part/million; the range and mean of the lead content were <0.01 to 0.42 and 0.06 parts/million; the range and mean of the mercury content were <0.001 to 0.059 and 0.006 parts/million.

Diane C. Kirkpatrick

Papers

Trace metal content of chicken eggs

Trace metal content of various cured meats.

Cadmium, lead and mercury content of various cured meats.