Numerous critical reviews have evaluated exposure to toxic and carcinogenic hexavalent chromium (Cr(VI)) from a number of pathways; including workplace air, cement and packaging materials. The contribution of foodstuffs to dietary Cr(VI) has been increasingly under investigation, however no summary of this work has been carried out. The objective of this article is to review the last twenty years of chromium speciation research in foodstuffs. Alkaline extraction, used for chromium speciation in other solids, is the most widely-reported procedure. Previous measurement of Cr(VI) in foodstuffs is questionable due to the reducing power of organic matter and antioxidants, leading to the development of speciated isotope dilution mass spectrometry (SIDMS) techniques to monitor interconversions. Evaluation of the genotoxicity of trivalent chromium (Cr(III)), which acts through a different pathway to that of Cr(VI), requires reconsideration towards measurement of Cr(III), which is present at higher concentrations in foodstuffs following reduction of the more-bioavailable Cr(VI).

许多重要的评论已经评估了通过多种途径暴露于有毒和致癌性六价铬（Cr（VI））的情况。包括工作场所的空气，水泥和包装材料。食品对膳食Cr（VI）的贡献日益受到调查，但是尚未对此工作进行任何总结。本文的目的是回顾食品中铬形态研究的最近二十年。碱萃取用于其他固体中的铬形态分析，是最广泛报道的方法。由于有机物和抗氧化剂的降低能力，食品中Cr（VI）的先前测量值得怀疑，这导致了专门的同位素稀释质谱法（SIDMS）技术的发展，以监测相互转换。