Speciation of trace elements in foods, with special reference to cadmium and selenium: is it necessary?

Studies on the speciation of trace elements in foods are required to validate existing risk assessment procedures, e.g. those used for Cd which are based on inorganic Cd salts, and to better understand how the absorption and bioavailability of elements can be reduced (Cd) or improved (Se). The methodology for speciation studies is very much in the research and development phase, with few reference materials or standard procedures. The use of stable isotopes with chromatographic separation techniques and improved instrumentation for ICP-MS and MS in general offers a way forward in this area. (C) 1998 Elsevier Science B.V.