Research

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19 pages, 2708 KiB

Open AccessArticle

Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content

by Elliyana Nadia Hamidi, Parvaneh Hajeb, Jinap Selamat, Soo Yee Lee and Ahmad Faizal Abdull Razis

Int. J. Environ. Res. Public Health 2022, 19(2), 736; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph19020736 - 10 Jan 2022

Cited by 14 | Viewed by 2513

Abstract

Exposure to polycyclic aromatic hydrocarbons (PAHs) through diet is gaining concern due to the risk it poses to human health. This study evaluated the bioaccessibility of PAHs contained in charcoal-grilled beef and chicken in different segments of the gastrointestinal tract (GIT) with regard [...] Read more.

Exposure to polycyclic aromatic hydrocarbons (PAHs) through diet is gaining concern due to the risk it poses to human health. This study evaluated the bioaccessibility of PAHs contained in charcoal-grilled beef and chicken in different segments of the gastrointestinal tract (GIT) with regard to the degree of doneness and fat content of the meats. The levels of 15 PAHs in the grilled meat samples and bioaccessible fractions were determined using high-performance liquid chromatography (HPLC) equipped with PAH column, and UV and fluorescence detectors. Total PAHs were found in beef (30.73 ng/g) and chicken (70.93 ng/g) before its digestion, and different PAHs’ bioaccessibility were observed in the different segments of GIT, with the highest in the stomach followed by the small intestine, despite the relatively higher bioaccessibility of individual PAHs in grilled beef as compared to those in grilled chicken. Additionally, the PAHs’ bioaccessibility increased with the increase in the degree of doneness. Positive linear correlation was observed for the PAHs’ bioaccessibility and the fat contents of grilled meat. Overall, this study highlights the influence of meat doneness (cooking time) and fat contents on the bioaccessibility and bioaccumulation of PAHs. Full article

(This article belongs to the Special Issue Dietary Exposure to Food Contaminants and Residues)

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17 pages, 1112 KiB

Open AccessArticle

Nutritional and Other Trace Elements and Their Associations in Raw King Bolete Mushrooms, Boletus edulis

by Jerzy Falandysz

Int. J. Environ. Res. Public Health 2022, 19(1), 417; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph19010417 - 31 Dec 2021

Cited by 7 | Viewed by 2003

Abstract

The occurrence and associations of Ag, As, Ba, Bi, Cd, Co, Cu, Cs, Hg, Ni, Pb, Rb, Sb, Sr, Tl, U, V, W, and Zn, including data that have not been previously reported on Be, Hf, In, Li, Mo, Nb, Sn, Ta, Th, [...] Read more.

The occurrence and associations of Ag, As, Ba, Bi, Cd, Co, Cu, Cs, Hg, Ni, Pb, Rb, Sb, Sr, Tl, U, V, W, and Zn, including data that have not been previously reported on Be, Hf, In, Li, Mo, Nb, Sn, Ta, Th, Ti and Zr, and the sum of (14) rare earth elements (ƩREE), were studied in a spatially diverse collection of the B. edulis caps, stipes, and whole fruiting bodies using a validated procedure with measurement by quadrupole ICP-MS. Toxic Cd and Pb were in B. edulis at concentrations below limits set by the European Union in regulations for raw cultivated mushrooms, while Ag, As, Hg, Sb, Tl, and U, which are not regulated, were at relatively low or typical levels as is usually found in mushrooms from an unpolluted area. The elements Be, Bi, Ga, Ge, Hf, In, Nb, Ta, Th, and W, and also ƩREEs, were found at relatively low concentrations in B. edulis, i.e., with levels from below 0.1 to below 0.01 mg kg⁻¹ dw, and for Ʃ14 REEs, the median was 0.31 mg kg⁻¹ dw. The composite samples of caps showed Ag, Cd, Cu, Cs, Ga, Ge, Hg, Mo, Ni, Rb, Sb, Ti, and Zn at higher concentrations than stipes, while Ba, Co, Hf, Sr, Tl, and Zr were found at higher concentrations in stipes than caps (p < 0.05). Mushrooms were characterized by a low coefficient of variation (CV) of below 20%, between sites for concentrations of As, Cu, Ge, Hg, Ni, V, and Zn, while substantial differences (CV > 100%) were found for Ba, Bi, Co, Hf, Zr, and ƩREEs, and an intermediate variation was found for Sr, W, and U. Principal component analysis performed on mushrooms allowed differentiation with respect to 13 collection sites and separation of a consignment that was specifically contaminated, possibly due to a legacy pollution, with significantly higher levels of Ba, Co, Ga, Li, Nb, Ni, Sr, Th, Ti, Y, Zr, and ƩREEs, and another due to possible recent pollution (Pb-gasoline and also Ni); two due to geological contamination because of the Bi, In, Sc, Sb, Sn, Ta, V and W; and one more, the Sudety Mts. site, which was considered as “geogenic/anthropogenic” due to Ag, As, Be, Cd, Cs, Ni, Pb, Rb, Tl, and U. Full article

(This article belongs to the Special Issue Dietary Exposure to Food Contaminants and Residues)

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17 pages, 1448 KiB

Open AccessArticle

Dietary Exposure of the Taiwan Population to Mercury Content in Various Seafood Assessed by a Total Diet Study

by Pinpin Lin, Fan-Hua Nan and Min-Pei Ling

Int. J. Environ. Res. Public Health 2021, 18(22), 12227; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph182212227 - 21 Nov 2021

Cited by 4 | Viewed by 2005

Abstract

This paper examines the health risks of exposure to methylmercury (MeHg) through the consumption of mercury-contaminated seafood in Taiwan, based on the total diet study (TDS) method. Samples of seafood (n = 140) were purchased at fishing harbors or supermarkets and classified [...] Read more.

This paper examines the health risks of exposure to methylmercury (MeHg) through the consumption of mercury-contaminated seafood in Taiwan, based on the total diet study (TDS) method. Samples of seafood (n = 140) were purchased at fishing harbors or supermarkets and classified into seven categories (pelagic fish, inshore fish, farmed fish, shellfish, cephalopods, crustaceans, and algae). For each sample, we analyzed raw and cooked versions and compared the concentration difference. Total mercury (THg) was detected at the highest rate and in the highest concentrations in pelagic fish, followed by inshore fish and other farmed fish. The average concentration of THg was higher after cooking. In a 75th percentile scenario, the hazard indices for children aged 1 to 3 years and children aged 4 to 6 years were higher than 100% of the provisional tolerable weekly intake. Taking into consideration the risk assessment results, MeHg concentrations, and the nutritional composition of fish, we have provided weekly consumption advisories for children aged 1 to 3 years, children aged 4 to 6 years, and childbearing women aged 19 to 49 years. The weekly consumption advisories for childbearing women are 35 g/week of pelagic fish and 245 g/week of inshore fish based on the risk results from MeHg and the potential benefits from eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) intake. Full article

(This article belongs to the Special Issue Dietary Exposure to Food Contaminants and Residues)

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16 pages, 1175 KiB

Open AccessArticle

Dietary Heavy Metal Exposure among Finnish Adults in 2007 and in 2012

by Johanna Suomi, Liisa Valsta and Pirkko Tuominen

Int. J. Environ. Res. Public Health 2021, 18(20), 10581; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph182010581 - 09 Oct 2021

Cited by 8 | Viewed by 1980

Abstract

For the non-smoking and non-occupationally exposed population in Europe, food is the main source of heavy metal exposure. The aim of the study was to estimate the dietary exposure of the Finnish adult population to cadmium, lead, inorganic arsenic, inorganic mercury and methyl [...] Read more.

For the non-smoking and non-occupationally exposed population in Europe, food is the main source of heavy metal exposure. The aim of the study was to estimate the dietary exposure of the Finnish adult population to cadmium, lead, inorganic arsenic, inorganic mercury and methyl mercury as well as nickel using governmental as well as industry data on heavy metal occurrence in foodstuffs and the data from two national food consumption surveys conducted in 2007 and 2012. The sources of heavy metal exposure were estimated for the working-age population (25 to 64 years) and for the elderly (65 to 74 years). Exposure differences between years and between population groups were compared statistically. The mean exposure of women aged 25 to 45 years to cadmium and lead was statistically significantly (p < 0.001) higher, and the methyl mercury exposure lower (p = 0.001) than that of women aged 46 to 64 years. For nickel and inorganic arsenic the differences were lower but still statistically significant (p < 0.05). Between genders, significant difference (p < 0.05) was only seen for lead and nickel. Mean cadmium exposure was significantly higher in 2012 than in 2007. For at least 95% of the adult population, the risk of health damage from mercury or nickel exposure is negligible, but the margin of exposure for lead and inorganic arsenic is small and shows a possible risk of cancer or neurotoxic effects. Full article

(This article belongs to the Special Issue Dietary Exposure to Food Contaminants and Residues)

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15 pages, 468 KiB

Open AccessArticle

Dietary Exposures and Intake Doses to Bisphenol A and Triclosan in 188 Duplicate-Single Solid Food Items Consumed by US Adults

by Marsha K. Morgan and Matthew S. Clifton

Int. J. Environ. Res. Public Health 2021, 18(8), 4387; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph18084387 - 20 Apr 2021

Cited by 8 | Viewed by 2610

Abstract

Few data exist on bisphenol A (BPA) or triclosan (TCS) residue levels in foods consumed by adults in everyday settings. In a further analysis of study data, the objectives were to determine BPA and TCS residue concentrations in duplicate-single solid food items consumed [...] Read more.

Few data exist on bisphenol A (BPA) or triclosan (TCS) residue levels in foods consumed by adults in everyday settings. In a further analysis of study data, the objectives were to determine BPA and TCS residue concentrations in duplicate-single solid food items consumed by adults and to estimate dietary exposure and intake doses per food item. A convenience sample of 50 adults was recruited in North Carolina (2009–2011). Participants completed 24 h food diaries and collected 24 h duplicate-diet solid food samples consumed on days 1 and 2 during sampling weeks 1, 2, and 6. A total of 188 of the collected 776 duplicate-diet solid food samples contained a single, solid food item. BPA and TCS residue levels were quantified in the 188 food items using GC–MS. BPA and TCS were detected in 37% and 58% of these food items, respectively. BPA concentrations were highest in a cheese and tomato sandwich (104 ng/g), whereas the highest TCS concentrations were in a burrito (22.1 ng/g). These chemicals co-occurred in 20% of the samples (maximum = 54.7 ng/g). Maximum dietary intake doses were 429 ng/kg/day for BPA in a vegetable soup with tortilla sample and 72.0 ng/kg/day for TCS in a burrito sample. Full article

(This article belongs to the Special Issue Dietary Exposure to Food Contaminants and Residues)

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10 pages, 322 KiB

Open AccessArticle

Long Term Memory Outcome of Repetitive, Low-Level Dietary Exposure to Domoic Acid in Native Americans

by Lynn M. Grattan, Laura Kaddis, J. Kate Tracy and John Glenn Morris

Int. J. Environ. Res. Public Health 2021, 18(8), 3955; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph18083955 - 09 Apr 2021

Cited by 5 | Viewed by 2053

Abstract

Domoic acid (DA) is a marine-based neurotoxin that, if ingested via tainted shellfish, is associated with Amnesic Shellfish Poisoning (ASP). These acute effects of elevated DA exposure in humans have been well described. In contrast, the long-term impacts of lower level, repetitive, presumably [...] Read more.

Domoic acid (DA) is a marine-based neurotoxin that, if ingested via tainted shellfish, is associated with Amnesic Shellfish Poisoning (ASP). These acute effects of elevated DA exposure in humans have been well described. In contrast, the long-term impacts of lower level, repetitive, presumably safe doses of DA (less than 20 ppm) are minimally known. Since Native Americans (NA) residing in coastal communities of the Pacific NW United States are particularly vulnerable to DA exposure, this study focuses on the long-term, 8-year memory outcome associated with their repeated dietary consumption of the neurotoxin. Measures of razor clam consumption, memory, clerical speed and accuracy, and depression were administered over eight years to 500 randomly selected adult NA men and women ages 18–64. Data were analyzed using GEE analyses taking into consideration the year of study, demographic factors, and instrumentation in examining the association between dietary exposure and outcomes. Findings indicated a significant but small decline in total recall memory within the context of otherwise stable clerical speed and accuracy and depression scores. There is reason to believe that a continuum of memory difficulties may be associated with DA exposure, rather than a unitary ASP syndrome. Full article

(This article belongs to the Special Issue Dietary Exposure to Food Contaminants and Residues)

Review

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20 pages, 2933 KiB

Open AccessReview

Titanium Dioxide: Structure, Impact, and Toxicity

by Anca Diana Racovita

Int. J. Environ. Res. Public Health 2022, 19(9), 5681; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph19095681 - 06 May 2022

Cited by 32 | Viewed by 7907

Abstract

Titanium dioxide, first manufactured a century ago, is significant in industry due to its chemical inertness, low cost, and availability. The white mineral has a wide range of applications in photocatalysis, in the pharmaceutical industry, and in food processing sectors. Its practical uses [...] Read more.

Titanium dioxide, first manufactured a century ago, is significant in industry due to its chemical inertness, low cost, and availability. The white mineral has a wide range of applications in photocatalysis, in the pharmaceutical industry, and in food processing sectors. Its practical uses stem from its dual feature to act as both a semiconductor and light scatterer. Optical performance is therefore of relevance in understanding how titanium dioxide impacts these industries. Recent breakthroughs are summarised herein, focusing on whether restructuring the surface properties of titanium dioxide either enhances or inhibits its reactivity, depending on the required application. Its recent exposure as a potential carcinogen to humans has been linked to controversies around titanium dioxide’s toxicity; this is discussed by illustrating discrepancies between experimental protocols of toxicity assays and their results. In all, it is important to review the latest achievements in fast-growing industries where titanium dioxide prevails, while keeping in mind insights into its disputed toxicity. Full article

(This article belongs to the Special Issue Dietary Exposure to Food Contaminants and Residues)

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23 pages, 6928 KiB

Open AccessReview

Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review

by Sylwia Bulanda and Beata Janoszka

Int. J. Environ. Res. Public Health 2022, 19(8), 4781; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph19084781 - 14 Apr 2022

Cited by 17 | Viewed by 4139

Abstract

(1) Background: Thermal treatment of high-protein food may lead to the formation of mutagenic and carcinogenic compounds, e.g., polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. Frequent consumption of processed meat was classified by the International Agency for Research on Cancer as directly carcinogenic [...] Read more.

(1) Background: Thermal treatment of high-protein food may lead to the formation of mutagenic and carcinogenic compounds, e.g., polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. Frequent consumption of processed meat was classified by the International Agency for Research on Cancer as directly carcinogenic for humans. (2) Methods: A literature review was carried out based on a search of online databases for articles on consuming thermally processed meat containing carcinogenic compounds versus a risk of cancers in humans published between 2001 and 2021. (3) Results: A review of the current literature on the participation of PAHs and HAA in the formation of certain neoplasms indicates a positive relationship between diet and the incidences of many cancers, especially colon cancer. A simple way to obtain dishes with reduced contents of harmful compounds is the use of spices and vegetables as meat additives. These seasonings are usually rich in antioxidants that influence the mechanism of HAA and PAH synthesis in food. (4) Conclusions: As there is a growing risk of a cancer tendency because of exposing humans to PAHs and HAAs, it is extremely vital to find a simple way to limit carcinogenic compound synthesis in a processed proteinaceous food. Disseminating the knowledge about the conditions for preparing dishes with a reduced content of carcinogenic compounds could become a vital element of cancer prevention programs. Full article

(This article belongs to the Special Issue Dietary Exposure to Food Contaminants and Residues)

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18 pages, 11443 KiB

Open AccessReview

Fusarium Mycotoxins, Their Metabolites (Free, Emerging, and Masked), Food Safety Concerns, and Health Impacts

by Theodora I. Ekwomadu, Stephen A. Akinola and Mulunda Mwanza

Int. J. Environ. Res. Public Health 2021, 18(22), 11741; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph182211741 - 09 Nov 2021

Cited by 50 | Viewed by 3399

Abstract

The genus Fusarium produces a number of mycotoxins of diverse chemical structures. Fusariotoxins are secondary metabolites produced by toxigenic fungi of the genus Fusarium. The important and commonly encountered fusariotoxins are trichothecenes, fumonisins, and zearalenone. Fusarium mycotoxins pose varying toxicities to humans [...] Read more.

The genus Fusarium produces a number of mycotoxins of diverse chemical structures. Fusariotoxins are secondary metabolites produced by toxigenic fungi of the genus Fusarium. The important and commonly encountered fusariotoxins are trichothecenes, fumonisins, and zearalenone. Fusarium mycotoxins pose varying toxicities to humans and/or animals after consumption of contaminated grain. They can cause acute or chronic illness and, in some cases, death. For instance, a range of Fusarium mycotoxins can alter different intestinal defense mechanisms, such as the epithelial integrity, cell proliferation, mucus layer, immunoglobulins, and cytokine production. Of recent concern is the occurrence of emerging and masked Fusarium mycotoxins in agricultural commodities, which may contribute to toxic health effects, although the metabolic fate of masked mycotoxins still remains a matter of scientific discussion. These mycotoxins have attracted attention worldwide because of their impact on human and animal health, animal productivity, and the associated economic losses. In this paper, we review Fusarium mycotoxins and their metabolites with the aim of summarizing the baseline information on the types, occurrence, and health impacts of these mycotoxins in order to encourage much-needed research on integrated management of this unavoidable food contaminant as concerns for food safety continues to grow worldwide. Full article

(This article belongs to the Special Issue Dietary Exposure to Food Contaminants and Residues)

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