Registration Dossier
Registration Dossier
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EC number: 215-199-1 | CAS number: 1312-76-1
Exposure related observations in humans: other data
Administrative data
- Endpoint:
- exposure-related observations in humans: other data
- Type of information:
- other: Exposure estimation
- Adequacy of study:
- other information
- Reliability:
- 2 (reliable with restrictions)
Data source
Reference
- Title:
- No information
- Author:
- Pennington JAT (1991). Silicon in foods and diets. Food Add.|and Cont. 8(1), 97-118.
Materials and methods
- Type of study / information:
- Type of experience: Human - Exposure through Food
- Principles of method if other than guideline:
- Exposure estimation
Test material
- Reference substance name:
- Silicic acid, potassium salt
- EC Number:
- 215-199-1
- EC Name:
- Silicic acid, potassium salt
- Cas Number:
- 1312-76-1
- Molecular formula:
- K2O x (SiO2)n with Molar Ratio (MR) (SiO2/K2O): 0.5 – 5 (with exception of MR = 1)
- IUPAC Name:
- potassium hydroxysilanoylolate
Constituent 1
Method
- Exposure assessment:
- estimated
Results and discussion
Any other information on results incl. tables
The average intake of silicon is 20-50 mg total Si/d
(Pennington, 1991). An estimation of 0.31 mg Si/kg bw/d in
females and 0.53 mg Si/kg bw/d in males made in an American
study, is representative for the intake in the Western
world. While the highest concentrations of total silicon are
found in seafood, eggs and diary products; the main dietary
sources are cereals and beverages.
Applicant's summary and conclusion
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
