23.12.2025
📚🧪🍽️⚠️ New article published: Literature review on antimony concentrations in foodstuffs and consumer risk assessment 📚🧪🍽️⚠️
This new review by Ursina Morgenthaler, Beat J. Brüschweiler and Adrien Mestrot brings together published data and Swiss enforcement laboratory analyses on antimony (Sb) in food, examining sources, speciation, and potential health risks. Overall, Sb levels in most food categories are low, though certain products—mushrooms, game meat, and some dairy items like whey—can contribute more significantly to exposure. Occasional high outliers also appear in leafy vegetables, dried onions, garlic, and some legumes. Using Swiss consumption patterns, estimated dietary intake remains well below WHO health based guidance values for the general population, though specific consumer groups may face higher risks. The study also highlights key knowledge gaps, including limited speciation data, inconsistent analytical methods, and the need for targeted monitoring of high risk foods and potential contamination sources such as packaging or environmental uptake.