Results of the BfR MEAL Study: The food type has a stronger impact on calcium, potassium and phosphorus levels than factors such as seasonality, regionality and type of production

Published in “Food Chemistry”. The BfR MEAL Study aims to provide representative levels of chemical substances in foods consumed by the population in Germany for dietary exposure assessment. Calcium, potassium and phosphorus (Ca, K, P) are essential to obtain physiological functions in humans. Levels were investigated in 356 foods. Foods were purchased representatively, prepared as typically consumed and pooled before analysis.

Organic production systems: sustainability assessment of rice in Italy

Even though organic practices are getting more and more widespread, there is scant of information on their environmental impacts. A comprehensive approach is needed in order to take into account, on the one hand, the lower amount of inputs normally used (e.g. pesticides) in organic systems and, on the other hand, the lower yield they usually imply. The aim of this study is to assess the environmental profile of organic rice cultivation in a farm located in Pavia district (Lombardy).