219
Molybdenum [Mo, 42]
TABLE 28.2

Molybdenum in Foodstuffs (mg/kg FW)

Product
Content
Food of Plant Origin
Bread
0.22
Miscellaneous cereals
0.32
Rice and semolina a
0.110
Green vegetables
0.143
Pulses a
0.727
Potatoes
0.068
Fruits a
0.010
Nuts
1.26
Nuts and oilseeds a
1.031
Food of Animal Origin
Meat a
0.141
Offal
1.10
Meat products
0.085
Fish a
0.065
Shellfish a
0.129
Eggs
0.124
Milk a
0.039
Milk b
0.085
Milk products
0.065
Sources: Rose, M. et  al., Food Addit. Contam., 27, 1380–1404,
2010. Unless otherwise stated.
a Leblanc, J.C. et al., Food Addit. Contam., 22, 624–641, 2005.
b Gabryszuk, M. et al., J. Elem., 15, 259–267, 2010.
FW, fresh weight.
28.7 ANIMALS
In ruminants, the dietary intake of excessive Mo causes, in part, a secondary hypocuprosis. Toxicosis due to massive doses of Mo is rare. Domestic ruminants are
much more susceptible to Mo toxicity than nonruminants. Resistance of other species is at least 10 times that of cattle and sheep. Hexavalent Mo is readily absorbed,
following oral administration, the amount absorbed being higher in nonruminants
than in ruminants (WHO 2011d).
Excess dietary Mo has been found to result in the Cu deficiency in grazing animals, especially ruminants. In the digestive tract of ruminants, the formation of
compounds containing S and Mo, known as thiomolybdates, prevents the absorption of Cu, and can cause fatal Cu-dependent disorders (Suttle 2012). Dietary Mo
increased the content of Cu in the kidney and brain, but decreased in the liver.