|
| Health risk assessment of multi-elements in cereals |
| Received:April 21, 2024 |
| View Full Text View/Add Comment Download reader |
| KeyWord:staple food;heavy metal （loid）;physiologically based extraction test（PBET）;cooking;health risk assessment |
| Author Name | Affiliation | E-mail | | LI Guodong | South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou 510530, China | | | LIU Fengjiao | School of Public Health, Southern Medical University, Guangzhou 510515, China | | | CHEN Yuxian | School of Public Health, Southern Medical University, Guangzhou 510515, China | | | LIAO Wen | School of Public Health, Southern Medical University, Guangzhou 510515, China | liaowen0735@126.com |
|
| Hits: 1652 |
| Download times: 981 |
| Abstract: |
| To scientifically evaluate the health risks of trace elements in cereals, this study investigated the impact of cooking on the content and bioaccessibility of various elements（including mercury, arsenic, cadmium, lead, nickel, copper, zinc, and selenium）using the Physiologically Based Extraction Test（PBET） method. Additionally, average daily dosage, hazard quotient, and cancer risk were calculated. The results indicated that levels of toxic elements in all selected cereals were within permissible limits for food pollutants in China. Cooking led to a decrease in element levels in grains with mercury exhibiting the highest average reduction（23%）, followed by nickel to selenium（20%）, arsenic and lead（17% each）, cadmium（11%）, copper（3%）, and zinc（2%）. Notably, japonica rice demonstrated a more pronounced reduction compared to indica rice and indica glutinous rice. Furthermore, there was a most significant decrease in mercury and lead bioaccessibility among cereals（both dropped by 23 percentage points）but least reduction in zinc（dropped by 11 percentage points）. This study demonstrated that the intake of beneficial elements from cereals falls below the recommended levels and highlighted how cooking contributes to mitigating health risks associated with toxic and harmful elements present in cereals. However, it is crucial to continue monitoring and addressing potential carcinogenic risks posed by arsenic and cadmium. |
|
|
|
