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Food-Info.net> Topics > Food safety > Heavy metals Vanadium (V)The uptake of vanadium by humans mainly takes place through foodstuffs, such as buckwheat, soybeans, olive oil, sunflower oil, apples and eggs. The health hazards associated with exposure to vanadium are dependent on its oxidation state. Elemental vanadium could be oxidized to vanadium pentoxide during welding. The pentoxide form is more toxic than the elemental form. Chronic exposure to vanadium pentoxide dust and fumes may cause severe irritation of the eyes, skin, upper respiratory tract, persistent inflammations of the trachea and bronchi, pulmonary oedema, and systemic poisoning. Sources :http://www.lenntech.com/periodic-chart.htm |
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Food-Info.net is an initiative of Stichting Food-Info, The Netherlands |