INTRODUCTION

: Arsenic (As) is widely spread in nature. Inorganic arsenic (As) compounds are the most toxic and are classified as carcinogens, causing multiple adverse health effects. The objective was to describe the safety problem due to the presence of As in food, that is relevant for risk management decisions.

METHODS

: The Risk Profile of As in water and food was carried out by means of the review of more than 100 scientific documents and related regulations.

RESULTS

: Human exposure to As is mainly caused by food and water intake. Argentina has vast areas with waters containing high As concentrations, exceeding the recommendedlimit of 0.01 mg/L. Among foods, fish and shellfish, rice and seaweed have the highest levels of As. In addition, during food processing, there would be interconversion between arsenical species and variations in their concentrations.

DISCUSSION

: As intake in Argentina raises a Public Health concern. It is of crucial importance to continue expanding and deepening research so as to have an accurate knowledge of the As content in different foods and of the effect of technological and culinary processing on speciation and concentration, to lead to reliable reports that allow the relevant bodies to take preventive measures and improvement decisions for the future.

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