Estimating the daily intake of essential and nonessential elements from lamb m. longissimus thoracis et lumborum consumed by the population in Missouri (United States)

Ikem, Abua; Shanks, B. C.; Caldwell, J. D.; Garth, Jimmie; Ahuja, Sanjeev

doi:10.1016/j.jfca.2014.12.022

Cited by 8 publications

(4 citation statements)

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“…The values of Cu concentration in raw beef topside (0.29 ± 0.03 mg/kg) ( Table 6 ) are below the values found in raw beef in Zurich (0.498 ± 0.279 mg/kg) [ 28 ] and Saudi Arabia (14.84 ± 0.40 mg/kg) [ 45 ], as well as in muscle (34.8± 15.6 mg/kg), liver (22.3 ± 11.1 mg/kg), kidney (20.4 ± 5.9 mg/kg), and heart 18.8 ± 4.1 mg/kg of bovine collected from Egypt [ 29 ]. In Table 6 , the concentration of Cu in raw lamb shank (0.84 ± 0.01 mg/kg) was below than that found in the USA among lamb muscle groups with different origins, which varied from 1.30 ± 0.04 to 0.94 ± 0.03 mg/kg [ 46 ].…”

Section: Resultsmentioning

confidence: 99%

Human Health Risk Assessment through Roasted Meats Consumption

Leite

Melo

Arakaki

et al. 2020

IJERPH

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Data on the content of metals and metalloids in roasted meats with different types of wood and charcoal are still scarce in the literature. The concentrations of metals (Al, Cr, Cd, Cu, Fe, Mg, Mn, Mo, Ni, V, and Zn) and metalloid (As) were determined by inductively coupled plasma mass spectrometry (ICP-OES) after microwave digestion, and the estimated daily intake (EDI) for adults was assessed to determine the hazard quotient (HQ). The concentrations of Al, Cr, Cu, and Fe in raw meats were below the data obtained in other countries. The concentration of As (0.17 ± 0.42–0.23 ± 0.10 mg/kg), Mg (206.77 ± 3.99–291.95 ± 8.87 mg/kg), V (0.42 ± 0.14–6.66 ± 0.80 mg/kg), and Zn (6.66 ± 0.80–48.13 ± 0.56 mg/kg) in raw meats exceeded the values in the literature. The concentrations of Mg, As, Cr, Fe, V, and Zn are high when the meat is roasted using wood. All levels of Al, As, Cr, Cu, Fe, Mg, Mn, Mo, V, and Zn in raw meats are lower than those of meat roasted with coal and wood. The content of As in meat roasted with Chromed Copper Arsenate (CCA) wood (15.10 ± 0.27–26.25 ± 1.47 mg/kg) is higher than meat roasted with charcoal (0.46 ± 0.09–1.16 ± 0.50 mg/kg). EDI and HQ values revealed a minimal exposure of the adult population to those metals through roasted-meats consumption. However, EDI values of As in some roasted meats are above standard limits. Roast meats with wood showed higher levels of major and trace elements than meats roasted with coal. High exposures, in the long-term, may cause damage to health.

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Section: Resultsmentioning

confidence: 99%

Human Health Risk Assessment through Roasted Meats Consumption

Leite

Melo

Arakaki

et al. 2020

IJERPH

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“…Subsamples (0.2-0.5 g wet weight (ww)) of muscle tissue were weighed into acid-cleaned microwave digestion vessels (TFM™ PTFE) and mineralized with a mixture of concentrated nitric acid and hydrogen peroxide (2.5: 1) in a high-pressure Ethos EZ microwave digester (Milestone Inc., Shelton, CT, USA). The digestion conditions earlier described by Ikem et al (2015) was followed: Step 1: 1000 W (maximum power) at 100 C for 3 min and hold for 4 min; Step 2: 1000 W at 150 C for 3 min and hold for 4 min; Step 3: 1000 W at 180 C for 3 min and hold for 4 min; and Step 4: the digests were cooled to room temperature before depressurization and opening of the vessels. The digested samples were quantitatively transferred into 25 mL standard flasks and then brought to volume with ultrapure water.…”

Section: Sample Digestionmentioning

confidence: 99%

Human health risk assessment of selected metal(loid)s via crayfish (Faxonius virilis; Procambarus acutus acutus) consumption in Missouri

Ikem

Ayodeji

Wetzel

2021

Heliyon

Self Cite

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Farmed crustaceans are an important component in addressing the rising animal protein demand. The present study determined the concentrations of fourteen elements (Ag, As, Be, Cd, Co, Cr, Cu, Fe, Mn, Mo, Ni, Sn, Pb, and Zn) in the edible abdominal muscle of cultured freshwater crayfish species ( Faxonius virilis; Procambarus acutus acutus ) from Missouri. Also, this paper describes the dietary intake and the human health risks from the consumption of crayfish muscle in the adult population. Overall, 172 animals were captured between February 2017 and January 2018 for assessment. Concentrations of metals (Ag, Be, Cd, Cu, Co, Cr, Fe, Mn, Ni, Pb, Sn, Mo, and Zn) and metalloid (As) in the muscle tissue were determined after microwave-assisted acid digestion by ICP - OES. Health indices (EDI/EWI: estimated daily/weekly intakes; THQ: target hazard quotient; TTHQ: total target hazard quotient; ILCR: incremental lifetime cancer risk; and ∑ILCR: cumulative lifetime cancer risk) were calculated and compared to thresholds. Of all samples, the highest concentrations (mg kg −1 wet weight) of metal(loid)s in muscle were Ag (0.11), As (3.15), Be (0.21), Cd (0.11), Co (0.32), Cr (1.22), Cu (107), Fe (23.0), Mn (8.54), Mo (0.62), Ni (2.65), Pb (1.76), Sn (5.91), and Zn (19.2). In both species, the average As, Cd, and Zn concentrations were below the legal limits. However, the levels of Cu, Pb, and As, in some samples, were in exceedance of the maximum levels. In both species, a significant correlation (p < 0.05) was observed between the carapace length (CL) and animal body weight (BW). In P. acutus , CL, BW, and animal total length were homogenous (p > 0.05) among the sexes. Non-parametric Kruskal–Wallis test results indicated significant differences (p < 0.05) in the levels of As, Be, and Zn in F. virilis , and Be and Cr in P. a. acutus among the genders. Significant inter-species differences (p < 0.05) were observed in the levels of Be, Ni, and Pb and the growth factors. The EDI/EWI values were below the permissible limits. THQ and TTHQ values, being below 1.0, indicated no probabilistic health risk. Regarding carcinogenic risk, only As and Ni indicated cancer risk (ILCR >10 −5 and ∑ILCR >10 −5 ) to the adult population. High metals/metalloid exposure from crayfish muscle consumption posed potential health hazards to the adult population.

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“…However, the consumption of this meat contributes to the exposure of consumer to toxic element which may be present in sheep tissues. There are several studies that have recorded levels of various elements in tissues of sheep (Gerber et al, 2009;Bilandžić et al, 2010;Ikem et al, 2015).…”

Section: Introductionmentioning

confidence: 99%