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Aluminium and manganese are present in food and beverages commonly consumed in the UK and it is known that high levels of consumption of these metals can lead to adverse health effects. Although manganese is an essential element for man, high level intake is associated with a form of neurological toxicity known as manganism. At lower levels of intake, there is also some evidence for low level neurological impairment. There is also emerging evidence that aluminium compounds have the potential to affect the reproductive system and developing nervous system at levels that some high consuming population groups are estimated to be exposed to.
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The potential toxicity of these metals is intimately related to their bio-availability (the fraction consumed that is actually absorbed/taken up by the body). This project aims to assess the bio-availability of aluminium and manganese in commonly consumed food products and additives. The results of this study will be used by the Agency to further refine the dietary risk assessment of these metals.
The project team will undertake a literature review in order to determine which food products and additives, commonly consumed in the UK diet, have the highest concentrations of aluminium and manganese. The bio-accessibility of the aluminium and manganese in these products (the fraction that is released from the food matrix and is able to reach the gut wall) will be assessed using an in-vitro gastrointestinal model that has been developed to mimic the dynamic processes of the human gastro-intestinal tract.
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Absorption of aluminium and manganese through an intestinal barrier will be determined using an in vitro CaCo2 cell model which will provide the research team with the anticipated blood concentrations of aluminium and manganese from these foods and additives.
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These bio-accessibility and absorption data will be used to extrapolate the in vitro data into an anticipated maximal human bioavailability for each product. This bio-availability will be expressed as a percentage of the aluminium and manganese that was available from the food product at input.
<p>Find more about this project and other FSA food safety-related projects at the <a
href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research
webpage</a>.