Contamination of cereal products with lead and cadmium as a risk factor to health of the population in the province of podlasie (województwo podlaskie)

Fiłon, Joanna; Ustymowicz-Farbiszewska, J; Górski, Jan; Karczewski, Jakub

doi:10.5601/jelem.2013.18.3.03

Cited by 5 publications

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“…However, in soils contaminated with a high content of Pb, some Pb can be taken up [36]. Lead contents in the literature have been reported in the mean concentration of 89±46 and 245±140 μg/kg in pasta marketed in Poland and Egypt, respectively [2,23]. Besides, the obtained results are much higher than the findings of Alberti-Fidanza_et al (2002) who reported that the concentrations of Pb in raw spaghetti samples consumed by students in Italy were 2120 µg/kg [11] and also Cuadrado et al, who reported that the concentrations of Pb in pasta samples collected from Spain were 18.70 µg/kg [40].…”

Section: Discussionmentioning

confidence: 99%

“…The literature review mentions that the estimated dietary intakes of Cr, Pb, and Zn via the consumption of potato/corn chips were 0.37, 0.23, and 33.75 µg/kg/d for children, respectively and were 0.06, 0.04, and 5.19 µg/kg/d for adults, respectively [22]. Filon et al (2013) reported that the mean content of Pb in wheat flour consumed in Poland was 0.076±0.0448 mg/kg [23]. Iwegbue (2012) reported that the contents of Cr, Pb, and Zn in some brands of biscuits marketed in Nigeria were in the range of 0.39-0.72, <0.001-1.07, and 29.06-49.27 µg/g, respectively [24].…”

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confidence: 99%

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Health Risk Assessment of Heavy Metals Via the Consumption of Spaghetti

Sobhanardakani

2020

JRH

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Background: It has long been recognized that the intake of foods contaminated with chemicals, especially heavy metals can give rise to acute intoxications. The toxic properties of heavy metals are due to their long biological half-lives, as well as non-biodegradable and persistent composition. Considering the importance of the cereal products in the human diet, the present investigation was carried out to assess the human health risk of residue levels of Al, Cr, Pb, and Zn in the domestic and imported spaghetti. Methods: In this descriptive study, 18 samples of Iranian and imported spaghetti were collected from the market in Kermanshah City, Iran, in 2015. After the preparation and processing of the samples in the laboratory, the concentration of metals was determined using the inductively coupled plasma optical emission spectroscopy. Then, statistical analyses were performed in SPSS (version 19) by running the Shapiro-Wilk test, one-way ANOVA (Duncan multiple range test), Independent t-test , and Pearson correlation coefficient. Results: The results showed that the mean concentrations of Al, Cr, Pb, and Zn in Iranian spaghetti samples were 655.56±400.35, 211.11±92.80, 2666.67±948.68, and 588.89±116.67 µg/ kg, respectively and in the imported spaghetti samples, these values were 2022.22±1940.86, 677.78±393.0, 3300.0±728.0, and 866.67±685.57 µg/kg, respectively. Moreover, Health Risk Index (HRI) values in adults and children via consumption of Iranian and imported spaghetti were within the safe limits (HRI <1). Conclusion: Considering the serious contamination of some samples of Iranian and imported spaghetti by Al and Pb, the control of heavy metals content during the whole production processing of spaghetti is suggested.

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Section: Discussionmentioning

confidence: 99%

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confidence: 99%

Health Risk Assessment of Heavy Metals Via the Consumption of Spaghetti

Sobhanardakani

2020

JRH

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“…Heavy metals toxicity can affect mental development and central nervous system functions alter the blood compositic and disturb the function of organs like kidneys lungs and liver (Filon et al, 2013.;Hajeb and Sloth, 2014). in Ice-Boxduring transportation to the laboratory, according to (Cheesbrough, 1984), for a period of two month in autumn (2016).…”

Section: Introductionmentioning

confidence: 99%

Determination Some of Heavy Metals in Traditional Food in North Africa Libya and Egypt

Widad¹

2018

Journal of Environmental Science

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Thirty samples of ready traditional food were used in the present study, collected randomely from five different local markets (Faba bean, Falafel and Koshari), Abbasiya area, Nasr city, Ramses area, Ghamra area and Heliopolis at Cairo governorate. Also, five different traditional foods (Mbcabach, Couscous and Bazin) from local markets, In industrial area, Alhoreeh area, Almokhtar area, Albelad area, and Tobruk center at Tobruk city.The content of heavy metals, Pb, Cd and Al in traditional food samples were determined using atomic absorption spectrometry (AAS).The results showed a significant variation in the concentration of these metals in Faba beans, Falafel and Kosharicollected from different market at Cairogov. The highest Pb level in Faba beans (0.74 mg/Kg) was found in Ramses sample. Aluminium (Al) content was recorded a high significant concentration in all traditional food samples and the highest concentration of Al was detected in Falafel (2.1 mg/kg) collected from Ghamra area. The results showed that the heavy metalcontents in Mbcabach, Couscous and Bazinthat collected from Tobruk city.The highest Pb and Al levels in two Bazin samples (0.61 and 1.09 mg/kg) were in samples from Almokhtar and Alhoreeh sites. All samples of traditional food (Faba bean, Falafel and Koshari) collected from Egyptainlocal markets and (Mbcabach, Couscous and Bazin) collected from Libyan local markets were free of cadmiumcontamination.

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Cereal-Derived Foodstuffs from North African-Mediterranean: From Tradition to Innovation

Boukid

2021

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine

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Contamination of cereal products with lead and cadmium as a risk factor to health of the population in the province of podlasie (województwo podlaskie)

Cited by 5 publications

References 0 publications

Health Risk Assessment of Heavy Metals Via the Consumption of Spaghetti

Health Risk Assessment of Heavy Metals Via the Consumption of Spaghetti

Determination Some of Heavy Metals in Traditional Food in North Africa Libya and Egypt

Cereal-Derived Foodstuffs from North African-Mediterranean: From Tradition to Innovation

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