Food Standards Australia New Zealand Logo
Food Standards Australia New Zealand Logo

Part B - 20th ATDS

Part B Results


The results section of this report has been split into two sections: the first section covers metals [1] and other substances [2] and the second section covers pesticide residues. Within each of these sections there are subsections on each individual substance. The estimated dietary exposures are displayed in the appendices while the background data can be found in Part 1 of the Supplementary Information. The analytical results for metals and pesticide residues in foods are summarised in Parts 2 and 3, respectively, of the Supplementary Information (FSANZ 2002).

All analytical results are expressed in milligrams per kilogram (mg/kg) of the edible portion of food prepared for consumption unless otherwise stated. Dietary exposure estimates for metals are presented as micrograms per kilogram body weight (µg/kg bw) per day. For cadmium, lead, mercury and tin, Provisional Tolerable Weekly Intakes (PTWI) are health references against which dietary exposure is compared since these substances are known to accumulate in animals and humans. To allow comparison to dietary exposure estimates that are presented as a daily estimate, the PTWIs have been converted to a daily intake figure. Dietary exposure estimates for pesticide residues are presented as nanograms per kilogram body weight (ng/kg bw) per day.

Estimated dietary exposures are reported for all individuals surveyed in the 1995 NNS for the respective age-gender group, regardless of whether they consumed the food chemical or not (i.e. “all respondents”). The food consumption and body weight data for each of the age–gender diets are summarised in Part 1 (Tables 3 and 4 respectively) of the Supplementary Information (FSANZ 2002).

Estimated dietary exposures were not reported for high consumers in the 20th ATDS. The 1995 NNS is based on 24-hour food consumption data, and research suggests that such surveys underestimate the food consumption for ‘low consumers’ and overestimate consumption for ‘high consumers’ (Institute of European Food Studies 1998). This is because no one eats the same food in the same amount every day.

[1] The term “metals” has been used to encompass antimony, arsenic, cadmium, copper, lead, mercury, tin and zinc. Both arsenic and antimony are metalloids and selenium is a non-metal (Bentor 1996-2000); these are grouped with metals for simplicity.

[2] The term “other substances” refers to aflatoxins B1, B2, G1 and G2, and ochratoxin A.



20th ATDS | Part A | Part C | Supplementary Information


Return to top