Dietary risk assessment of fluoride, lead, chromium, and cadmium through consumption of Tieguanyin tea and white tea

Abstract

Food and beverage consumption is the most possible route of human exposure to undesirable elements. Tieguanyin tea and white tea are widely-consumed beverage, which may be contaminated by fluoride (F), lead (Pb), chromium (Cr), and cadmium (Cd). For this study, the contamination levels and dietary exposure risks of these elements were studied from 72 Tieguanyin tea samples and 40 white tea samples from Fujian Province, China. The average concentrations of these elements decreased in order from F, Pb, Cr to Cd in Tieguanyin tea, while white tea in order from F, Cr, Pb to Cd. Metal-to-metal correlation indicated a weak positive correlation between Pb/Cd pairs (Tieguanyin tea) and Pb/Cr pairs (white tea). A weak negative correlation pair was found for Cr/Cd in Tieguanyin tea. The hazard index levels were below one, suggesting that there was no significant noncarcinogenic health risk to tea drinking consumers under the current dietary intake. The total cancer risk values of Pb, Cd, and Cr via the consumption of Tieguanyin tea and white tea were 4.01×10 -5 and 7.64×10 -6 , fell into the acceptable range of 10 -6~1 0 -4 . It demonstrated that the cancer risk for consumers via drinking Tieguanyin tea and white tea was acceptable.

Purification and characterization of Antarctic krill chitinase and its role on free fluoride release from Antarctic krill cuticle

“…The fluoride concentration of samples was determined using a fluoride ion-selective electrode (ISE) according to a standard addition method reported by Yao et al (2021).…”

Prediction and Health Risk Assessment of Copper, Lead, Cadmium, Chromium, and Nickel in Tieguanyin Tea: A Case Study from Fujian, China

“… a The RfD of Pb adapted from Yao et al [ 15 ]; others adapted from USEPA [ 22 ]. b The Sf values of Cd adapted from Bamuwamye et al [ 23 ]; others adapted from the Integrated Risk Information System of USEPA [ 24 ].…”

“…For tea samples from Turkey, the levels of Cu in green tea were higher compared to black tea [ 12 ]. Although some studies [ 13 , 14 , 15 ] were conducted to monitor the heavy metal contamination levels in tea and to assess the corresponding exposure risk for consumers, their outcome is not accurate enough as to the actual exposure to heavy metals. In general, tea infusion is the main way that we consume tea, so the released percentage of heavy metals should be considered for dietary risk assessment.…”

Characterisation and antioxidant activity of polysaccharide iron (III) complex in Qingzhuan Dark Tea

“…The tea resources are abundant in China (Gao et al, 2021;Yao et al, 2021). Tea polysaccharide (TPS) serves as an antioxidant, anticoagulant, and antitumour agent; it lowers blood fat, blood pressure, and blood sugar and enhances immunity, thereby exhibiting a broad range of biological activities (Liu et al, 2016) .…”