240
Trace Elements in Abiotic and Biotic Environments
Pd include miners, dental technicians, and chemical workers. The latter are exposed
mainly to Pd salts, several of which may have primary skin and eye irritations. The
general population may come into contact with Pd mainly through mucosal contact
with dental restorations and jewelry containing Pd, and possibly via emissions from
Pd catalysts. Protection of the public from Pd adverse effects may be achieved by the
use of alloys with high corrosion stability, and thus minimal release of Pd. Patients
with an allergy to Ni may be sensitive to Pd-containing dental materials, due to Pd
allergy, although this risk appears to be low (Kielhorn et al. 2002).
Palladium ions are among the most frequent sensitizers within metals (second
rank after Ni). Owing to the ability of Pd ions to form complexes, they bind to amino
acids (e.g., l-cysteine, l-cystine, l-methionine), proteins (e.g., casein, silk fibroin,
many enzymes), and DNA or other macromolecules (e.g., vitamin B 6 ). Several Pd
compounds have been found to have antiviral, antibacterial, and/or fungicidal properties (WHO 2002a).
Consumers are exposed mainly to Pd from jewelry and dental restorations. Allergy
to Pd is nearly always together with Ni allergy, because Pd and Ni tend to cross-react.
TABLE 32.1
Palladium in Foodstuffs (μg/kg FW)
Content
Product
a
b
Food of Plant Origin
Bread
2
0.8
Miscellaneous cereals
0.9
0.7
Green vegetables
0.6
0.23
Other vegetables
0.5
0.3
Potatoes
0.5
0.7
Fresh fruits
0.4
0.04
Fruit products
0.5
0.2
Nuts
3.0
1.9
Beverages
0.4
0.1
Food of Animal Origin
Carcass meat
0.4
0.5
Offal
2.0
2.2
Meat products
0.6
0.6
Fish
2.0
0.5
Milk
<0.3
0.03
Dairy products
0.4
1.8
a
Sources: Ysart, G. et al., Food Addit. Contam., 16, 391–403,
1999.
b Rose, M. et al., Food Addit. Contam., 27, 1380–1404, 2010.
FW, fresh weight.
Trace Elements in Abiotic and Biotic Environments
Pd include miners, dental technicians, and chemical workers. The latter are exposed
mainly to Pd salts, several of which may have primary skin and eye irritations. The
general population may come into contact with Pd mainly through mucosal contact
with dental restorations and jewelry containing Pd, and possibly via emissions from
Pd catalysts. Protection of the public from Pd adverse effects may be achieved by the
use of alloys with high corrosion stability, and thus minimal release of Pd. Patients
with an allergy to Ni may be sensitive to Pd-containing dental materials, due to Pd
allergy, although this risk appears to be low (Kielhorn et al. 2002).
Palladium ions are among the most frequent sensitizers within metals (second
rank after Ni). Owing to the ability of Pd ions to form complexes, they bind to amino
acids (e.g., l-cysteine, l-cystine, l-methionine), proteins (e.g., casein, silk fibroin,
many enzymes), and DNA or other macromolecules (e.g., vitamin B 6 ). Several Pd
compounds have been found to have antiviral, antibacterial, and/or fungicidal properties (WHO 2002a).
Consumers are exposed mainly to Pd from jewelry and dental restorations. Allergy
to Pd is nearly always together with Ni allergy, because Pd and Ni tend to cross-react.
TABLE 32.1
Palladium in Foodstuffs (μg/kg FW)
Content
Product
a
b
Food of Plant Origin
Bread
2
0.8
Miscellaneous cereals
0.9
0.7
Green vegetables
0.6
0.23
Other vegetables
0.5
0.3
Potatoes
0.5
0.7
Fresh fruits
0.4
0.04
Fruit products
0.5
0.2
Nuts
3.0
1.9
Beverages
0.4
0.1
Food of Animal Origin
Carcass meat
0.4
0.5
Offal
2.0
2.2
Meat products
0.6
0.6
Fish
2.0
0.5
Milk
<0.3
0.03
Dairy products
0.4
1.8
a
Sources: Ysart, G. et al., Food Addit. Contam., 16, 391–403,
1999.
b Rose, M. et al., Food Addit. Contam., 27, 1380–1404, 2010.
FW, fresh weight.