葡萄和葡萄酒中镉的安全性评价

DISCLAIMER OIVcollective expertise documents are not submitted to theStepProcedure for Examining Resolutions and can under nocircumstances be treated as OIV resolutions. Only resolutionsadopted by the Member States of the OIV have an official character.Thisdocument has been drafted by the Safety and HealthCommission’s “Food Safety” (SECUAL) Group. Illustrated examples of the information provided can be seenthroughout this document with a series of images, which areindicated by the icon. The current document has been drafted anddeveloped on the initiative of the OIV and constitutes a collectiveexpert report. © OIV publications, 1stEdition: June 2023 (Paris, France)ISBN 978-2-85038-084-6OIV - International Organisation of Vine and Wine12, Parvis de l'UNESCOF-21000 Dijon - France www.oiv.intE-mail: sanco@oiv.int COORDINATORS Jean-Claude Ruf, OIV Scientific DirectorMarcos Araujo, OIV Safety and Health Head of Unit AUTHORS Arina Antoce (RO)Angelika Paschke-Kratzin (DE)Aurélie Camponovo (FR)Elisabetta Romeo (IT)Patrizia Restani (IT)Pierre Genest (FR)Pierre-Louis Teissedre (FR)Raquel Romano (AR)Regina Vanderlinde (BR)Rena Kosti (GR)Tony Battaglene (AU)Victoria Moreno Arribas (ES) ACKNOWLEDGEMENTS Daniela Costa, OIV Communication Officer - layout TABLE OF CONTENTS Introduction5Dietary exposure6Sources of Cadmium in wine making process8Safety assessment9Limits in wine for Cadmium10Cadmium level in wine10OIV Methods of analysis14Conclusions and Recommendations15References16 INTRODUCTION Cadmium (Cd) is a heavy metal representing an environmentalcontaminant from natural, industrial, and agricultural sources.Cadmium is an indirect genotoxic carcinogen, and its presenceconsequently poses a high risk to public health.Food chains are the main source of cadmium exposure for the non-smokinggeneral population.According to the last JECFAassessment (2021) , the main sources of dietary cadmium exposureare cereals and cereal-based products (rice and wheat), vegetables(root, tuber, and leaf vegetables), fish and seafood (mainly molluscs).The minor contribution was identified for cocoa and cocoa-basedproducts (JECFA 2011, JECFA 2021). Alcohol beverages, such as wineand beer, should represent a minor dietetic source of cadmium.During the last meeting of the OIV Food Safety group, in the frameworkof the safety assessment of different compoundsfound in vitivinicultural products, an eWG was established forpreparing a working document on “cadmium” coordinated by theOIV secretariat and including Australia, France, Germany, Italy,Argentina, Spain, Romania and the OIV.This document analyses the presence of cadmium in wine, the source of contamination and those conditions modulating therelative residues. From the study's conclusion, OIV will publish aguideline about the identification and quantification of cadmium inwine and recommendations to avoid residues above the establishedlimits. DIETARY EXPOSURE JECFA(Joint FAO/WHO Expert Committee on Food Additives)In this assessment dated 2011, JECFA stated that the highest mean concentration of cadmium was reportedfor:vegetables(including dried);meat and poultryoffal; shellfish/molluscs; nuts and oilseeds; coffee, tea,and cocoa; and spices. In the evaluation of 2021 (JECFA2021), the contribution of cocoa products to dietarycadmium exposure was considered minor, even wherethe consumption of cocoa products is relatively high.Estimates of dietary exposure in different geographical areas are reported in Table 1. ND: Not determined;LOD: Limit of Detection;LOQ: Limit of Quantification. Source: JECFA,2011 EFSA (European Food Safety Authority)Data reported by EFSA (2012) about the dietetic sources of cadmium are illustrated in Table 2. Table 2 – Minimum and maximum relative contributions in per cent of twenty broad food categories to overall lower boundmean cadmium exposure across the survey included for each age group As reported in Table 2, the food groups that contributesignificantly to dietary cadmium exposure are: cerealsandcereals products,vegetables;starchy roots ortubers; meat or fish and relative products. Alcoholicbeverages are among the minor dietetic sources forcadmium,with a maximum contribution rangingfrom0.43 in adolescents to 2.04%in adults.Theconcentration of cadmium in 3410 alcoholic beverages(beer and substitutes, wine and substitutes and otheralcoholic beverages and substitutes) has been collectedby EFSA (2009); 2371 samples of wine were included ofwhich 59% were below the limit of detection (LOD). Themean value in wines was 0.011±0.0016 mg/kg (m±SD),and the highest content was 0.0125 mg/kg. SOURCES OF CADMIUM IN WINE MAKINGPROCESS Unlike contamination with other metals, which can comefrom the contact of wine with materials and equipmentused in winemaking, cadmium is mostly transferredfrom the grapes (or other parts of the vine), whichacquire it from the soil. It can be naturally found in theearth’s crust and ocean water. It can also be present inother inor