# Dietary Exposure to Essential and Toxic Trace Elements in the Portuguese Population: A Total Diet Study Approach

## TL;DR

This study assesses dietary exposure to essential and toxic trace elements in Portugal using a harmonized methodology to ensure food safety and support public health policies.

## Contribution

The study provides new occurrence data for nine trace elements in Portuguese foods and fills gaps in the national food composition database.

## Key findings

- Lowest trace element concentrations were found in water and water-based beverages.
- Highest concentrations of specific elements were found in fish, seafood, legumes, and fruit products.
- All measured trace element levels were below legal limits, posing no health risk.

## Abstract

The World Health Organization (WHO) and the European Food Safety Authority (EFSA) recognise Total Diet Studies (TDS) as an essential public health tool for assessing dietary exposure to beneficial and harmful substances through food. This study provides occurrence data for nine trace elements (As, Cd, Co, I, Mo, Pb, Se, Sn, and Sr) in representative foods consumed by the Portuguese population, using a harmonised TDS methodology. The study also fills previously missing data in the Portuguese Food Composition Database, strengthening its value for nutritional monitoring and exposure assessment. The results show that the lowest concentration of all trace elements were observed in the “Water and water-based beverages” group while the highest concentrations were found in “Fish, seafood, amphibians, reptiles, and invertebrates” (As, Cd, I, Pb, Se, Sr), “Sugar confectionery and water-based sweet desserts” (Co), “Legumes, nuts, oilseeds and spices” (Mo), and “Fruit and fruit products” (Sn). Importantly, all measured levels of trace elements were below the applicable legal limits, indicating that the analysed foods do not pose a risk for consumer health. Furthermore, the data can support risk assessment, regulatory decisions, and the development of public health policies related to trace element intake. These findings also facilitate comparisons with international TDS data, contributing to global understanding of dietary exposures.