Trace Element Speciation in Food: State of the Art of Analytical Techniques and Methods (Report‪)‬

INTRODUCTION Surveillance of the concentrations of trace elements, toxic and considered as essential nutrients, in food is carried out by governmental agencies in many countries on a routine basis. However, it has become evident in the last two decades that food safety and nutritional quality are dependent on the chemical form in which an element occurs in food. Indeed, it is the concentration of particular element species that determines the toxicity, essentiality, and bioavailability of a trace element. Consequently, information on the speciation of elements in food is of paramount importance for studies of human nutrition and health [1].