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Health risk assessment and dietary exposure of polycyclic aromatic hydrocarbons (PAHs), lead and cadmium from bread consumed in Nigeria

100%

Udowelle N. A. , Igweze Z. N. , Asomugha R. N. , Orisakwe O. E.

Roczniki Państwowego Zakładu Higieny

2017

tom 68

nr 3

Objective. A risk assessment and dietary exposure to polycyclic aromatic hydrocarbons (PAHs), lead and cadmium from bread, a common food consumed in Nigeria. Material and Methods. Sixty samples of bread were collected from different types of bakeries where the heat is generated by wood (42 samples) or by electricity (18 samples) from twenty bakeries located in Gusau Zamfara (B1- B14) and Port Harcourt Rivers States (B15-B20) in Nigeria. PAHs in bread were determined by gas chromatography. Lead and cadmium were determined using atomic absorption spectrophotometry. Results. Non-carcinogenic PAHs pyrene (13.72 μg/kg) and genotoxic PAHs (PAH8), benzo[a]anthracene (9.13 μg/ kg) were at the highest concentrations. Total benzo[a]pyrene concentration of 6.7 μg/kg was detected in 100% of tested samples. Dietary intake of total PAHs ranged between 0.004-0.063 μg/kg bw. day-1 (children), 0.002-0.028 μg/kg day-1 (adolescents), 0.01-0.017 μg/kg day-1 (male), 0.002-0.027 μg/kg day-1 (female), and 0.002-0.025 μg/kg day-1 (seniors). The Target Hazard Quotient (THQ) for Pb and Cd were below 1. Lead ranged from 0.01-0.071 mg/kg with 10.85 and 100% of bread samples violating the permissible limit set by USEPA, WHO and EU respectively. Cadmium ranged from 0.01-0.03 mg/kg, with all bread samples below the permissible limits as set by US EPA, JECFA and EU. The daily intake of Pb and Cd ranged from 0.03-0.23 μg/kg bw day-1 and 0.033-0.36 μg/kg bw day-1 respectively. Incremental lifetime cancer risk (ILCR) was 3.8 x 10-7. Conclusions. The levels of these contaminants in bread if not controlled might present a possible route of exposure to heavy metals and PAHs additional to the body burden from other sources.

Heavy metals hazards from Nigerian spices

75%

Asomugha R. N. , Udowelle N. A. , Offor S. J. , Njoku C. J. , Ofoma I. V. , Chukwuogor C. C. , Orisakwe O. E.

Roczniki Państwowego Zakładu Higieny

2016

tom 67

nr 3

Background. Natural spices are commonly used by the people in Nigeria. They may be easily contaminated with heavy metals when they are dried and then pose a health risk for the consumers. Objective. The aim of this study was to determine the levels of heavy metals in some commonly consumed natural spices namely Prosopis Africana, Xylopia aethiopica, Piper gineense, Monodora myristica, Monodora tenuifolia and Capsicum frutescens sold in the local markets of Awka, Anambra state, South East Nigeria to estimate the potential health risk. Results. The range of heavy metal concentration was in the order: Zn (14.09 – 161.04) > Fe (28.15 – 134.59) > Pb (2.61 – 8.97) > Cr (0.001 – 3.81) > Co (0.28 – 3.07) > Ni (0.34 – 2.89). Pb, Fe and Zn exceeded the maximum allowable concentrations for spices. The Target Hazard Quotient (THQ) of the spices varied from 0.06 – 0.5. Estimated daily intakes (EDI) were all below the tolerable daily intake (TDI). The lead levels in Prosopis africana, Xylopia aethiopica, Piper gineense, Monodora myristica and Capsicum frutescens which are 8-30 times higher than the WHO/FAO permissible limit of 0.3 mg/kg. Conclusions. Lead contamination of spices sold in Awka (south east Nigeria) may add to the body burden of lead. A good quality control for herbal food is important in order to protect consumers from contamination.