Lead exposure in an Italian population: Food content, dietary intake and risk assessment

Author:

Malavolti Marcella,Fairweather-Tait Susan J.,Malagoli Carlotta,Vescovi Luciano,Vinceti MarcoORCID,Filippini TommasoORCID

Funder

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Elsevier BV

Subject

Food Science

Reference79 articles.

1. A priori-defined dietary patterns are associated with reduced risk of stroke in a large Italian cohort;Agnoli;Journal of Nutrition,2011

2. Trace elements in foods and meals consumed by students attending the faculty cafeteria;Alberti-Fidanza;Science of the Total Environment,2002

3. Dietary exposure to trace elements and health risk assessment in the 2nd French total diet study;Arnich;Food and Chemical Toxicology,2012

4. ATSDR. (2017). Case studies in environmental medicine. Lead toxicity. Atlanta, GA: Agency for Toxic Substances and Disease Registry. U.S. department of health and human services, division of toxicology and human health sciences - environmental medicine branch. Available online: https://www.atsdr.cdc.gov/csem/lead/docs/CSEM-Lead_toxicity_508.pdf (Accessed on March 26, 2020).

5. ATSDR. (2019). Toxicological profile for lead. In U.S. department of health and human services - public health service (Ed.). Atlanta, GA: Agency for Toxic Substances and Disease Registry.

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