Toxic Metals and Metalloids in Foods

Abstract Toxic effects of metals and metalloids in food are most often associated with nonessential elements like arsenic, cadmium, lead, and mercury, but they can also arise from essential elements like copper, iron, and zinc. The occurrence of some food-relevant elements and typical mean dietary intakes are presented. Toxicokinetic aspects as well as the most important toxic effects in animals and humans are covered. Finally, a comparison of the tolerable and estimated intake levels of some metals is made.