葡萄和葡萄酒中镉的安全性评价-OIV

DISCLAIMEROIVcollective 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 2 COORDINATORSJean-Claude Ruf, OIV Scientific DirectorMarcos Araujo, OIV Safety and Health Head of UnitAUTHORSArina 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)ACKNOWLEDGEMENTSDaniela Costa, OIV Communication Officer - layout 3 TABLE OF CONTENTSIntroduction5Dietary exposure6Sources of Cadmium in wine making process8Safety assessment9Limits in wine for Cadmium10Cadmium level in wine10OIV Methods of analysis14Conclusions and Recommendations15References16 4 INTRODUCTIONCadmium (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 thenon-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 theframeworkof 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, thesource 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. 5 JUNE 2023DIETARY EXPOSUREJECFA(Joint FAO/WHO Expert Committee on Food Additives)In this assessment dated 2011, JECFA stated that thehighest 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 geographicalareas are reported in Table 1.Country or regionTreatment of ND occurrence dataAustraliaChileChinaEuropeJapanLebanonRepublic of KoreaUSATable 1 - National and regional estimates of dietary exposure to cadmium for adults (JECFA 2011)aMedian of mean exposure estimates for 16 European countries.bSum of 95th percentile exposure (consumers only) for the two food categories with highest exposure plus mean exposure (whole population) for the otherfood categories.cCalculated from mean food consumption and highest cadmium concentrations in each food category.dCalculated from distributions of both food consumption and cadmium occurrence data; high exposure equals 90thpercentile of exposure.ND: Not determined;LOD: Limit of Detection;LOQ: Limit of Quantification.Source: JECFA,2011 in exposure estimatesND = 0 and LODNot specifiedND = LOD/2ND = LOD/2Not specifiedND = LOQ/2ND = LODND = O JUNE 2023EFSA (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 groupFood categoriesToddlersMinMaxGrains and grain-based products15.734.5Vegetables and vegetableproducts9.0220.5Starchy roots and tubers6.4926Legumes, nuts and oilseeds0.163.53Fruit and fruit products2.416.74Meat and edible offal2.3610.9Fish and other seafood1.0815.9Milk and dairy products3.9511.3Eggs and egg products00.22Sugar