Concentration data for 25 elements in foodstuffs in Yaoundé: The Cameroonian Total Diet Study

Twenty five minerals and trace elements were determined by flame atomic absorption spectrometry and inductively coupled plasma mass spectrometry in 64 pooled foods prepared “as consumed”, representing 96.5% of the total diet in Yaoundé, Cameroon. High element contents (in mg kg−1) of some food samples are highlighted. “Dried spices for local sauce” (raw/toasted) highly contained calcium (7720), iron (143), magnesium (1970), potassium (20,100), copper (12.6), manganese (109), aluminium (120), and lead (14.3). “Dried and smoked fish and shrimps” (boiled) contained high levels of calcium (21,200), potassium (7300), zinc (43.6), aluminium (27.8), and arsenic (1.14). “Garden huckleberry and amaranth” (boiled/washed fresh leaves) contained high levels of calcium (3580), manganese (15.9) and barium (19.4). “Squash beans and sesame” (boiled) provided magnesium (1240), and zinc (29.5). “Shelled groundnut” (soaked/grilled/boiled) contained high levels of magnesium (1040), zinc (31.5), and copper (8.32). Selenium was found only in fish as mackerel (0.467) and sea bass (0.450). No food product exceeded the maximum levels set for lead, mercury and cadmium by the current European regulation. These results will be used for dietary exposure and health risk assessment.