Human exposure assessment to potentially toxic elements (PTEs) from tofu consumption

Abstract

Potentially toxic elements (PTEs) (V, B, Ba, Li, Sr, Cr, Ni, Al, Pb, Cd) were determined in 130 samples of different tofu types (natural, avoured, smoked and fresh made) by ICP-OES (inductively coupled plasma optical emission spectrometry). Al was the most notable element found with the highest concentration (6.71 mg/kg ww) found in avoured tofu. Ni level (0.38 mg/kg) stands out in smoked tofu. European tofu has higher PTEs levels than Chinese tofu. Organic produced tofu has higher PTEs concentrations than conventional produced tofu. 200 g/day of smoked tofu confers a contribution percentage of 39.6% of its TDI (tolerable daily intake). In addition, 200 g/day of avoured tofu would mean a high Pb contribution with a 23.2% of the BMDL (benchmark dose level) set in 0.63 µg/kg bw/day to the development of nephrotoxicity. Mean consumption would not pose a risk to adults' health. Considering the obtained results, it would be advisable to establish limits for certain metals such as Pb, Al and Ni in this type of product. Furthermore, it is recommendable to set consumer guidelines to some tofu types in order to avoid excessive intake of PTEs.

Whey Protein Dietary Supplements: Metal Exposure Assessment and Risk Characterization

“…Then, they were transferred to an oven-muffle (Nabertherm, Lilienthal, Germany), whose temperature increased by 50 °C every hour for 24 h. Once the temperature of 425 ± 15 °C was reached, it was maintained for 24 h, thus achieving incineration of the samples. The white ashes obtained were dissolved to a volume of 25 mL in 1.5% HNO 3 (Sigma Aldrich, Taufkirchen, Germany) [ 63 , 64 , 65 ].…”

Essential Metals and Trace Elements in Cereals and Their Derivatives Commercialized and Consumed in Cape Verde

“…The estimated daily intake (EDI) of the different essential and trace elements derived from the consumption of cereals and derivatives was calculated. The EDI is defined as the estimated amount of a substance and/or chemical element, in this case, an essential/trace element, which is ingested daily from a portion of food, in this case, the cereals and derivatives [ 29 ]. …”