Trace elements in food reference materials: compositional and analytical perspectives

Selection criteria for production of food reference materials need to simultaneously consider realistic proximate matrix compositions, emerging trends for the nutritional and toxicological effects of less-emphasized trace elements (e.g., B, Li, Si, and V), chemical speciation (especially for As, Hg, Se, and Sn), and analyte certification requirements from the analyst's point of view. For the most part, currently available Certified Reference Materials (CRMs) do not meet many of these needs. Candidate CRMs with relevant concentrations of trace elements could be chosen from similar foods with different proximate compositions (e.g., fat content of milk products, meat, or soya flour). Explicit guidance must accompany CRMs so that variations in measured trace element concentrations arising from procedural lapses and basis weight are avoided.