Open AccessThe intake of phosphorus through meat products: a health risk assessment
Author(s) -
Dragan Milićević,
Danijela Vranić,
Vladimir Korićanac,
Zrinka Petrović,
A Bajcic,
Nikola Betić,
Slaviša Zagorac
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/854/1/012057
Subject(s) - phosphorus , food science , population , chemistry , cooked meat , zoology , toxicology , biology , medicine , environmental health , organic chemistry
The aim of this study was to assess the dietary exposure of phosphorus in the Serbian adult population by combining individual consumption data with available data for analysed meat products. During a three years period of investigation (2018 to 2020), a total of 682 samples consisting of 425 cooked sausages and 257 smoked meat products were collected from different local retail markets across the Serbia to examine phosphorus concentrations. The mean phosphorus concentration, expressed as P 2 O 5 , varied from 4.68±0.88 g/kg to 6.05±1.30 g/kg in finely minced cooked sausages and smoked meat products, respectively. The average estimated daily dietary intake (exposure) (EDI) of phosphorus ranged from 1.115 mg/kg BW (body weight)/day (finely minced cooked sausages) to 1.441 mg/kg BW/day (smoked meat products). Phosphorus dietary intake (exposure) averaged 3.08% of the acceptable daily intake (ADI: 40 mg/kg BW/day). According to our results, the average phosphorus exposure in the Serbian adult population from consumption of these meat products is far below the European ADI.