Livsmedelsverkets Rapportserie Nr 26/2017 2
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Rapport 26 - 2017 Swedish Market Basket Survey 2015 – per capita-based analysis of nutrients and toxic compounds in market baskets and assessment of benefit or risk Preface The present report presents results from the latest Swedish market basket study, in which food was sampled in 2015 (Market Basket 2015). The presented data give food levels and per capita intake estimations of a number of compounds, both nutrients and potentially toxic substances, with the aim to give a better knowledge base for two of the National Food Agency’s (NFA) goals, i.e. healthy dietary habits and safe foods. This market basket study is the fourth in a series, and earlier surveys were performed 1999, 2005 and 2010, giving the opportunity to study time trends of the actual compounds. We believe that the main target groups for reading and using the report are experts dealing with risk assessment and risk management at national or regional levels, working at agencies or institutes. Also other expert groups within the food sector should benefit from studying this report. However, the large data volumes and the textbook style of the report may not attract the general public, but the extended summary could in this case give a sufficient overview. The method used to estimate per capita intakes are based on Swedish Board of Agriculture’s food consumption statistics and this data is crucial for performing the subsequent estimations. Other important actors are colleagues purchasing the food stuff and treating samples at the lab, as well as organizing storage of food samples. The chemists have all made significant analytical efforts, and a number of authors representing various disciplines have made valuable contributions to this market basket report. All contributing colleagues, both within and outside NFA, are mentioned separately (see Contributors to the Report). A special acknowledgement is given to the following experts for important review contributions of this Market Basket document: Marika Berglund (Institute of Environmental Medicine, Karolinska Institute), Britta Hedlund (Swedish Environmental Protection Agency, Stockholm), and Leif Busk and Irene Mattisson, (both NFA). Finally, we would like to acknowledge the Swedish Environment Protection Agency for their generous financial support of chemical analyses of potentially toxic compounds in our food baskets. Livsmedelsverkets rapportserie nr 26/2017 2 Contributors to the Report Name(1 Contribution(2 Per Ola Darnerud P, A 4-6, 9-10, 11.9, 11.13 Wulf Becker A 3-4, 10 Veronica Öhrvik A 7, 11.1, 11.3 Barbro Kollander A 8, AC 11.3,11.4 Birgitta Sundström A 8, C 11.3, 11.4 Hanna Sara Strandler A 11.2 Cecilia Nälsén A 11.2 Anna von Malmborg C 11.2 Anders Staffas C 11.2 Rasmus Grönholm C 11.2 Lilianne Abramsson Zetterberg A 11.4, 11.11, 11.14 Anna Maria Thim A 11.5 Siv Brostedt C 11.5 Monica Olsen A 11.5 Marie Aune A 11.6 Arpi Bergh C 11.6 Maria Haglund C 11.6 Ulrika Fridén C 11.6 Matilda Näslund C 11.6 Anders Glynn A 11.6, 11.7, 11.8, 1.10 Anders Eriksson C 11.7, 11.8, 11.11 Tatiana Cantillana A 11.7, 11.8, 11.11, 11.14 Adrian Covaci, Univ. of Antwerp A 11.9 Giulia Poma, Univ. of Antwerp A 11.9 Jonathan Benskin, ACES, Stockholm Univ A 11.10 Anna Walsh, ACES, Stockholm Univ. A 11.10 Oskar Sandblom, ACES, Stockholm Univ. A 11.10 Aida Zuberovic Muratovic A 11.12 Bo Yuan, ACES, Stockholm Univ. A 11.13 Salomon Sand A 12 Ingalill Gadhasson S Elvy Netzel S Ingrid Rogne S 1) Persons employed at NFA, if not otherwise stated 2) A= author; C= chemical analyses; S= sample purchase and treatment; P= project leader (figures refer to chapter/subchapter). Ch. 1,2,3,13 – all contrib. Livsmedelsverkets rapportserie nr 26/2017 3 Content Swedish Market Basket Survey 2015 .................................................................................. 1 Preface ................................................................................................................................ 2 Contributors to the Report .................................................................................................. 3 Content ................................................................................................................................ 4 1. Executive summary ......................................................................................................... 8 Overall conclusions ...................................................................................... 8 Summary on specific food components and compounds ............................ 9 2. Sammanfattning ............................................................................................................ 13 3. List of abbreviations ...................................................................................................... 15 4. Background and aims .................................................................................................... 17 5. Food categories ............................................................................................................. 19 6. Collection of food, handling of samples, selection of analytes ..................................... 21 7. Cooking of food items prior to analysis ......................................................................... 23 7.1 Cooking utensils ...................................................................................................... 23 7.2 Yield factors ............................................................................................................ 25 8. Chemical analysis and preparation of samples ............................................................. 26 8.1 Chemical analysis - general ..................................................................................... 26 8.2 Preparation of samples for analysis ........................................................................ 27 8.2.1 Sample cleaning and peeling ............................................................. 27 8.2.2 Homogenization and preparation of the homogenates ................... 27 8.2.3 Storage .............................................................................................. 27 9. The per capita concept .................................................................................................. 28 10. Per capita consumption – changes over time ............................................................. 30 11. Chemical analyses, exposure and risk or benefit assessment .................................... 33 11.1 Macronutrients ..................................................................................................... 33 11.1.1 Background ..................................................................................... 33 11.1.2 Chemical analysis ............................................................................ 33 11.1.3 Analytical results ............................................................................. 34 11.1.4 Exposure estimation, time trends ................................................... 38 11.1.5 Effect of cooking ............................................................................. 46 11.1.6 Benefit and/or risk assessment ....................................................... 48 11.1.7 Conclusion ....................................................................................... 50 11.2 Vitamins ................................................................................................................ 51 11.2.1 Background ..................................................................................... 51 11.2.2 Chemical analysis ............................................................................ 51 11.2.3 Analytical results ............................................................................. 52 11.2.4 Exposure estimation, time trends ................................................... 53 11.2.5 Effect of cooking ............................................................................. 54 11.2.6 Benefit and/or risk assessment ....................................................... 55 11.2.7 Conclusion ....................................................................................... 55 11.3 Essential mineral elements ................................................................................... 56 Livsmedelsverkets rapportserie nr 26/2017 4 11.3.1 Background ..................................................................................... 56 11.3.2 Chemical analysis ............................................................................ 56 11.3.3 Analytical results ............................................................................. 57 11.3.4 Exposure estimation, time trends ................................................... 61 11.3.5 Effect of cooking ............................................................................. 67 11.3.6 Benefit and/or risk assessment ...................................................... 68 11.3.7 Conclusion ....................................................................................... 72 11.4 Non-essential mineral elements ........................................................................... 73 11.4.1 Background ..................................................................................... 73 11.4.2 Chemical analysis ............................................................................ 73 11.4.3 Analytical results ............................................................................. 74 11.4.4 Exposure estimation, time trends