Record nummer 2211977
Titel Dietary exposure to lead in the Netherlands
toon extra info.
P.E. Boon (author), J.D. te Biesebeek (author), G. van Donkersgoed (author)
Auteur(s) Boon, P. E.. ; Biesebeek, J. D. te ; Donkersgoed, G. van
Uitgever Bilthoven : National Institute for Public Health and the Environment
Jaar van uitgave 2017
Pagina's 1 online resource (PDF, 52 pages) illustrations
Titel van reeks RIVM Letter report (2016-0206)
Annotatie(s) This investigation has been performed by order and for the account of the Netherlands Food and Consumer Product Safety Authority (NVWA), Office for Risk Assessment and Research, within the framework of project 'Intake calculations and modelling', research questions 9.4.39
Online full text
Publicatie type Boek
Taal Engels
Toelichting (Engels) Uptake from the soil is the main route by which lead ends up in food. Lead in soil has its origin in both natural and anthropogenic sources. The lead concentration in food has decreased over the last decennia by the use of unleaded petrol and paint, and the replacement of lead water pipes. RIVM has assessed the intake of lead via food in the Netherlands. The calculated intakes showed that detrimental health effects cannot be excluded in a part of children up to age seven, pregnant women and adults. The number of persons actually at risk cannot be quantified. The food groups cereals, milk, fruit, non-alcoholic beverages (including tea and fruit juices) and vegetables contributed most to the total lead intake (about 70 percent). The intake of too much lead may have a negative effect on brain development (quantified as the loss of one IQ point) in children up to age seven, as well as in the developing foetus via lead ingestion of the mother. In adults, the negative effects of a high lead intake are on the kidney. Too much lead can also result in negative effects on blood pressure, but that risk is very low at all calculated intakes via food.
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