Absorption of strontium by foods prepared in drinking water

•Drinking water is a source for strontium exposure.•Ingested strontium can replace calcium in bones, especially during development.•Strontium in cooking water is absorbed by foods during preparation.•Lentils absorb more strontium than broccoli or spaghetti.•Strontium can be added to dietary backgrou...

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Bibliographic Details
Published in:Journal of trace elements in medicine and biology 2019-05, Vol.53, p.22-26
Main Authors: Melnyk, Lisa Jo, Donohue, Maura J., Pham, Maily, Donohue, Joyce
Format: Article
Language:English
Subjects:
Absorption, Physicochemical
Drinking Water - chemistry
Food Analysis
Food Handling
Foods
Humans
Relative source contribution
Strontium
Strontium - analysis
Transfer
Water
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Summary:•Drinking water is a source for strontium exposure.•Ingested strontium can replace calcium in bones, especially during development.•Strontium in cooking water is absorbed by foods during preparation.•Lentils absorb more strontium than broccoli or spaghetti.•Strontium can be added to dietary backgrounds when its content in water is elevated. Strontium (Sr) is a natural element, ubiquitous in the environment and known to occur in water, food, air, and soils. Strontium is present in media as a salt or an ionized divalent cation. The Sr ion (dissociated) is toxicokinetically important because it is easily absorbed into systemic circulation when inhaled with particulates or ingested with water or foods. Dietary exposure can be influenced by using tap water containing dissolved Sr in food preparation. Research was conducted to determine the amount of Sr transferred from water to individual foods during preparation. Strontium transferred to broccoli, lentils, and spaghetti at all levels tested (1.5, 10, and 50 mg/L) as evidenced by the residual Sr in the pour-off water following food preparation (33–64%). The data from the cooking study support the hypothesis that cooking of foods with water containing Sr adds to total dietary exposure. This information can inform the determination of the relative source contribution (RSC) that is typically used in developing drinking water advisory guidelines. These cooking study results indicate that food prepared in water containing Sr should be considered as part of the food in a dietary exposure assessment.
ISSN:0946-672X
1878-3252
DOI:10.1016/j.jtemb.2019.01.001