Screening level health risk assessment of selected metals in apple juice sold in the United States

Tvermoes, Brooke E.; Banducci, Amber M.; Devlin, K; Kerger, Brent D.; Abramson, Mathew M.; Bebenek, Ilona G.; Monnot, Andrew D.

doi:10.1016/j.fct.2014.05.015

Cited by 35 publications

(11 citation statements)

References 7 publications

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“…To date, our study is the only analysis to model BLLs resulting from wine consumption among adults. BLL modeling is a metric used to characterize human health risks, and has previously been employed to evaluate the risk of Pb exposure from juice and consumer products (Tvermoes et al 2014;Monnot et al 2015).…”

Section: Risk Associated With Pb In Winementioning

confidence: 99%

A human health risk assessment of lead (Pb) ingestion among adult wine consumers

2017

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Background: Recent concerns have been raised regarding heavy metal content in wine and its potential health implications. The goal of this study was to determine if lead (Pb) intake poses a health risk among adult consumers of wine. This was achieved by performing a literature review of studies reporting Pb concentration in United States and international wines, determining adult wine consumption rates in the United States using NHANES dietary survey data, utilizing the U.S. EPA's Adult Lead Methodology (ALM) model to estimate adult blood lead levels (BLLs) from wine consumption under various exposure scenarios, and comparing modeled BLLs to guidance values. Models were stratified by average exposure (mean wine Pb concentration) and high exposure (95 th percentile wine Pb concentration) scenarios. Results: Lead concentration data was abstracted from a total of 31 studies, including wine from 18 countries for a total of 472 wine samples. The mean Pb content of international red and white wines were 33.9 μg/L (n = 282) and 35.7 μg/L (n = 118), respectively, while the mean Pb content of domestic red wine was 4.4 μg/L (n = 61). All modelled BLLs were below the Center for Disease Control (CDC) BLL guidance value of 5 μg/dL. Assuming a mean baseline BLL, an individual was required to drink 10.4 glasses of wine per day (all wine types) under the average exposure scenario and 3.7 glasses of wine per day (all wine types) under the high exposure scenario in order to elevate their BLL to the guidance value of 5 μg/dL. When stratified by region, a minimum of approximately 24 glasses of wine from the United States per day was required to raise adult BLLs to the 5 μg/dL guidance value. Conclusions: Overall, findings suggest that Pb content in wine does not pose a health risk to adult wine consumers.

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Section: Risk Associated With Pb In Winementioning

confidence: 99%

A human health risk assessment of lead (Pb) ingestion among adult wine consumers

2017

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“… [ 1 ] 2.8 <2 7.5 <4 289 N.A. [ 21 ] 2.1–8.5 0.15–0.70 5.2–18 0.84–9.1 200–1200 N.A. [ 3 ] <0.001–4.36 0.14–1.42 4–55.6 4.66–75.68 127.08–342.92 18.96–204.4 [ 15 ] N.A.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, this comparison should be considered as a conservative approach, since the amount of juice consumed per day is expected to be considerably less than the amount of water ingested per day. As such, consuming fruit juices that exceed the maximal permissible values does not necessarily imply an increased risk for adverse human health effects [ 21 ].…”

Section: Resultsmentioning

confidence: 99%

Determination of trace metals in fruit juices in the Portuguese market

et al. 2018

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“…It is known that packing material can release certain elements such as As, Cr, or Sb into bottled water [6,7]. In the literature, one can find reports about the release of elements from various container materials such as polyethylene (PET), glass, aluminum, or steel into beverages such as mineral water, juice, or soft drinks [8][9][10]. It was reported that some water additives such as citric acid can affect both the amount and the species in which certain elements are leached from bottle material [11][12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Total Versus Inorganic and Organic Species of As, Cr, and Sb in Flavored and Functional Drinking Waters: Analysis and Risk Assessment

et al. 2020

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Packing material can release certain elements such as As, Cr, or Sb into its content and, thus, contaminate the drinking water. The effect of As, Cr, and Sb on human health depends highly on the chemical species in which these elements are introduced into the body. For the above reasons quantification and speciation of As, Cr, and Sb in flavored and functional drinking water samples is an important issue. Total, inorganic, and organic species of As, Cr, and Sb including As(III), As(V), Cr(VI), Sb(III), and Sb(V) were studied in flavored and functional drinking waters. Analyses of total As, Cr, and Sb were conducted using inductively coupled plasma mass spectrometry (ICP-MS) according to ISO 17294-2:2016. The speciation analysis of arsenic, chromium, and antimony in bottled flavored and functional drinking waters was conducted with the use of the elemental (HPLC/ICP dynamic reaction cell (DRC) MS) and molecular (electrospray ionization MS/MS) mass spectrometry. Concentrations of total As, Cr, and Sb (µg∙L−1) in waters studied were in the ranges 0.0922 ± 0.0067 to 8.37 ± 0.52, 0.0474 ± 0.0014 to 1.310 ± 0.045, and 0.0797 ± 0.0026 to 1.145 ± 0.019, respectively. Speciation analysis showed that, apart from the toxic ionic species, known and unknown organic species were present in test samples. The risk assessment results proved that there is no risk associated with consumption of these tested beverages in terms of the non-carcinogenic effect of total and inorganic or organic species of As, Cr, and Sb.

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Screening level health risk assessment of selected metals in apple juice sold in the United States

Cited by 35 publications

References 7 publications

A human health risk assessment of lead (Pb) ingestion among adult wine consumers

A human health risk assessment of lead (Pb) ingestion among adult wine consumers

Determination of trace metals in fruit juices in the Portuguese market

Total Versus Inorganic and Organic Species of As, Cr, and Sb in Flavored and Functional Drinking Waters: Analysis and Risk Assessment

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