Chromium and manganese levels in convenience and fast foods: In vitro study of the dialyzable fraction

Chromium and manganese presence was determined in a total of 170 samples of convenience and fast foods widely consumed in Spain. Electrothermal atomic absorption spectrometry was used as analytical technique. Reliability of the procedure was checked. Cr levels ranged from 0.01 to 1.10 mu g/g (fresh weight of edible portion). The most elevated levels were found in beef and pork baed-food, food with a greater content of spices and aromatic herbs, whole cereals, dry fruits and cheese. Mn levels ranged from 0.15 to 2.90 mu g/g (fresh weight of edible portion). The most elevated levels of Mn were found in chicken and pork-based foods and sauces. Mean Cr and Mn dialyzable fraction estimated by in vitro assays ranged from 0.38% to 1.05% and from 7.75% to 15.60%, respectively. These findings revealed that certain convenience and fast foods contribute a considerable fraction of Cr and Mn dietary intake. (C) 2009 Elsevier Ltd. All rights reserved.