Arsenic from food : biotransformations and risk assessment
- Author
- Tom Van de Wiele (UGent) , Gijs Du Laing (UGent) and Marta Calatayud Arroyo (UGent)
- Organization
- Abstract
- Human exposure to inorganic arsenic is predominantly caused by uptake of contaminated drinking water, but foodstuffs, mainly rice and seafood, are also relevant sources of inorganic and organic arsenic. Considering that the main route for arsenic exposure is through oral uptake, biotransformation processes in the gastrointestinal tract and the interplay between arsenic, food, enterocytes and the gut microbiome are emerging risk factors that need to be considered for obtaining a more accurate arsenic risk characterization. These variables can be especially relevant at the low exposure scenarios (< 50 mu g/ L in drinking water), where increased cancer risk after arsenic exposure has not clearly been evidenced, but many other toxicity arsenic endpoints have been described (e.g. cardiovascular and immune disorders), especially during sensitive periods (fetal exposure).
- Keywords
- DRINKING-WATER, GUT MICROBIOME, GENE-EXPRESSION, EXPOSURE, RICE, METABOLISM, HEALTH, CANCER, BIOACCESSIBILITY, ASSOCIATION
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8569217
- MLA
- Van de Wiele, Tom, et al. “Arsenic from Food : Biotransformations and Risk Assessment.” CURRENT OPINION IN FOOD SCIENCE, edited by Bruno De Meulenaer, vol. 6, 2015, pp. 1–6, doi:10.1016/j.cofs.2015.11.004.
- APA
- Van de Wiele, T., Du Laing, G., & Calatayud Arroyo, M. (2015). Arsenic from food : biotransformations and risk assessment. CURRENT OPINION IN FOOD SCIENCE, 6, 1–6. https://doi.org/10.1016/j.cofs.2015.11.004
- Chicago author-date
- Van de Wiele, Tom, Gijs Du Laing, and Marta Calatayud Arroyo. 2015. “Arsenic from Food : Biotransformations and Risk Assessment.” Edited by Bruno De Meulenaer. CURRENT OPINION IN FOOD SCIENCE 6: 1–6. https://doi.org/10.1016/j.cofs.2015.11.004.
- Chicago author-date (all authors)
- Van de Wiele, Tom, Gijs Du Laing, and Marta Calatayud Arroyo. 2015. “Arsenic from Food : Biotransformations and Risk Assessment.” Ed by. Bruno De Meulenaer. CURRENT OPINION IN FOOD SCIENCE 6: 1–6. doi:10.1016/j.cofs.2015.11.004.
- Vancouver
- 1.Van de Wiele T, Du Laing G, Calatayud Arroyo M. Arsenic from food : biotransformations and risk assessment. De Meulenaer B, editor. CURRENT OPINION IN FOOD SCIENCE. 2015;6:1–6.
- IEEE
- [1]T. Van de Wiele, G. Du Laing, and M. Calatayud Arroyo, “Arsenic from food : biotransformations and risk assessment,” CURRENT OPINION IN FOOD SCIENCE, vol. 6, pp. 1–6, 2015.
@article{8569217,
abstract = {{Human exposure to inorganic arsenic is predominantly caused by uptake of contaminated drinking water, but foodstuffs, mainly rice and seafood, are also relevant sources of inorganic and organic arsenic. Considering that the main route for arsenic exposure is through oral uptake, biotransformation processes in the gastrointestinal tract and the interplay between arsenic, food, enterocytes and the gut microbiome are emerging risk factors that need to be considered for obtaining a more accurate arsenic risk characterization. These variables can be especially relevant at the low exposure scenarios (< 50 mu g/ L in drinking water), where increased cancer risk after arsenic exposure has not clearly been evidenced, but many other toxicity arsenic endpoints have been described (e.g. cardiovascular and immune disorders), especially during sensitive periods (fetal exposure).}},
author = {{Van de Wiele, Tom and Du Laing, Gijs and Calatayud Arroyo, Marta}},
editor = {{De Meulenaer, Bruno}},
issn = {{2214-7993}},
journal = {{CURRENT OPINION IN FOOD SCIENCE}},
keywords = {{DRINKING-WATER,GUT MICROBIOME,GENE-EXPRESSION,EXPOSURE,RICE,METABOLISM,HEALTH,CANCER,BIOACCESSIBILITY,ASSOCIATION}},
language = {{eng}},
pages = {{1--6}},
title = {{Arsenic from food : biotransformations and risk assessment}},
url = {{http://doi.org/10.1016/j.cofs.2015.11.004}},
volume = {{6}},
year = {{2015}},
}
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