Concentration of Elements in Food: How Can It Reflect Impact of Environmental and Other Influencing Factors?

Abstract

Abstract Element content of food is variable and can be influenced by different factors. The aim of the present study was to discover the linkage between macro- and microelement concentrations in food produced in Latvia, and possible impacts of environmental factors. More than 300 fresh food samples such as eggs, cottage cheese, honey, root vegetables, apple juice, apple wine were collected in the time period from 2009 to 2011. Samples were mineralised or analysed directly by appropriate method of quantitative analysis: atomic absorption spectrometry, inductively coupled plasma mass spectrometry or total reflection X-ray fluorescence spectrometry. Statistical analysis of data revealed that food elemental content can be influenced by sitespecific factors such as geographical origin, seasonality, environmental pollution.