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Schrenk D, Bignami M, Bodin L, Chipman JK, del Mazo J, Grasl‐Kraupp B, Hogstrand C, Hoogenboom L(R, Leblanc J, Nebbia CS, Ntzani E, Petersen A, Sand S, Schwerdtle T, Vleminckx C, Wallace H, Guérin T, Massanyi P, Van Loveren H, Baert K, Gergelova P, Nielsen E. Update of the risk assessment of nickel in food and drinking water. EFSA J 2020; 18:e06268. [PMID: 33193868 PMCID: PMC7643711 DOI: 10.2903/j.efsa.2020.6268] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
The European Commission asked EFSA to update its previous Opinion on nickel in food and drinking water, taking into account new occurrence data, the updated benchmark dose (BMD) Guidance and newly available scientific information. More than 47,000 analytical results on the occurrence of nickel were used for calculating chronic and acute dietary exposure. An increased incidence of post-implantation loss in rats was identified as the critical effect for the risk characterisation of chronic oral exposure and a BMDL 10 of 1.3 mg Ni/kg body weight (bw) per day was selected as the reference point for the establishment of a tolerable daily intake (TDI) of 13 μg/kg bw. Eczematous flare-up reactions in the skin elicited in nickel-sensitised humans, a condition known as systemic contact dermatitis, was identified as the critical effect for the risk characterisation of acute oral exposure. A BMDL could not be derived, and therefore, the lowest-observed-adverse-effect-level of 4.3 μg Ni/kg bw was selected as the reference point. The margin of exposure (MOE) approach was applied and an MOE of 30 or higher was considered as being indicative of a low health concern. The mean lower bound (LB)/upper bound (UB) chronic dietary exposure was below or at the level of the TDI. The 95th percentile LB/UB chronic dietary exposure was below the TDI in adolescents and in all adult age groups, but generally exceeded the TDI in toddlers and in other children, as well as in infants in some surveys. This may raise a health concern in these young age groups. The MOE values for the mean UB acute dietary exposure and for the 95th percentile UB raises a health concern for nickel-sensitised individuals. The MOE values for an acute scenario regarding consumption of a glass of water on an empty stomach do not raise a health concern.
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Karak T, Kutu FR, Nath JR, Sonar I, Paul RK, Boruah RK, Sanyal S, Sabhapondit S, Dutta AK. Micronutrients (B, Co, Cu, Fe, Mn, Mo, and Zn) content in made tea (Camellia sinensis L.) and tea infusion with health prospect: A critical review. Crit Rev Food Sci Nutr 2018; 57:2996-3034. [PMID: 26478953 DOI: 10.1080/10408398.2015.1083534] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Tea (Camellia sinensis L.) is a perennial acidophilic crop, and known to be a nonalcoholic stimulating beverage that is most widely consumed after water. The aim of this review paper is to provide a detailed documentation of selected micronutrient contents, viz. boron (B), cobalt (Co), copper (Cu), iron (Fe), manganese (Mn), molybdenum (Mo), and zinc (Zn) in made tea and tea infusion. Available data from the literature were used to calculate human health aspect associated with the consumption of tea infusion. A wide range of micronutrients reported in both made tea and tea infusion could be the major sources of micronutrients for human. The content of B, Co, Cu, Fe, Mn, Mo, and Zn in made tea are ranged from 3.04 to 58.44 μg g-1, below detectable limit (BDL) to 122.4 μg g-1, BDL to 602 μg g-1, 0.275 to 13,040 μg g-1, 0.004 to 15,866 μg g-1, 0.04 to 570.80 μg g-1 and 0.01 to 1120 μg g-1, respectively. Only 3.2 μg L-1 to 7.25 mg L-1, 0.01 μg L-1 to 7 mg L-1, 3.80 μg L-1 to 6.13 mg L-1, 135.59 μg L-1 -11.05 mg L-1, 0.05 μg L-1 to 1980.34 mg L-1, 0.012 to 3.78 μg L-1, and 1.12 μg L-1 to 2.32 μg L-1 of B, Co, Cu, Fe, Mn, Mo, and Zn, respectively, are found in tea infusion which are lower than the prescribed limit of micronutrients in drinking water by World Health Organization. Furthermore, micronutrient contents in tea infusion depend on infusion procedure as well as on the instrument used for analysis. The proportion of micronutrients found in different tea types are 1.0-88.9% for B, 10-60% for Co, 2.0-97.8% for Cu, 67.8-89.9% for Fe, 71.0-87.4% for Mn, 13.3-34% for Mo, and 34.9-83% for Zn. From the results, it can also be concluded that consumption of three cups of tea infusion per day does not have any adverse effect on human health with respect to the referred micronutrients rather got beneficial effects to human.
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Affiliation(s)
- Tanmoy Karak
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
| | - Funso Raphael Kutu
- b Department of Crop Science, School of Agricultural Sciences , North West University, Mafikeng Campus , Mmabatho , South Africa
| | - Jyoti Rani Nath
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
| | - Indira Sonar
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
| | - Ranjit Kumar Paul
- c Indian Agricultural Statistics Research Institute , New Delhi , India
| | | | - Sandip Sanyal
- d Department of Tea Processing and Manufacturing Advisory , Tea Research Association, Tocklai Tea Research Institute , Jorhat , Assam , India
| | - Santanu Sabhapondit
- e Department of Biochemistry , Tea Research Association, Tocklai Tea Research Institute , Jorhat , Assam , India
| | - Amrit Kumar Dutta
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
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Liao ZH, Chen YJ, Tzen JTC, Kuo PC, Lee MR, Mai FD, Rairat T, Chou CC. Effect of teapot materials on the chemical composition of oolong tea infusions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:751-757. [PMID: 28675436 DOI: 10.1002/jsfa.8522] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2017] [Revised: 06/01/2017] [Accepted: 06/29/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The flavor and quality of tea are widely believed to be associated with the pot in which the tea is made. However, this claim is mostly by experiences and lacks solid support from scientific evidence. The current study investigated and compared the chemical compositions of oolong tea made with six different teapot materials, namely Zisha, Zhuni, stainless steel, ceramic, glass and plastic. RESULTS For each tea sample, polyphenols and caffeine were examined by HPLC-UV, volatile compounds by GC/MS, amino acids by LC/MS and minerals by ICP-MS. The results suggested that tea infusions from Zisha and Zhuni pots contain higher levels of EGC, EGCG and total catechins and less caffeine than those from ceramic, glass and plastic pots and tend to have the lowest total mineral contents, potassium and volatile compounds in tea soup. The statistical differences were not all significant among Zisha, Zhuni and stainless steel pots. CONCLUSION Based on the overall chemical composition of the tea infusion, Yixing clay pots (Zisha and Zhuni) produce tea infusions that are presumably less bitter and more fragrant and tend to contain more healthful compounds than tea infusions from other pots. The results could partially explain why Yixing clay pots are among the most popular teapots. The beneficial effects of long-term repeated use of these teapots warrants further study. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Zih-Hui Liao
- Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung, Taiwan
| | - Ying-Jie Chen
- Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung, Taiwan
| | - Jason Tze-Cheng Tzen
- Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung, Taiwan
| | - Ping-Chung Kuo
- School of Pharmacy, College of Medicine, National Cheng Kung University, Tainan, Taiwan
| | - Maw-Rong Lee
- Department of Chemistry, National Chung-Hsing University, Taichung, Taiwan
| | - Fu-Der Mai
- Department of Biochemistry and Molecular Cell Biology, School of Medicine, Taipei Medical University, Taipei, Taiwan
| | - Tirawat Rairat
- Department of Veterinary Medicine, College of Veterinary Medicine, National Chung-Hsing University, Taichung, Taiwan
| | - Chi-Chung Chou
- Department of Veterinary Medicine, College of Veterinary Medicine, National Chung-Hsing University, Taichung, Taiwan
- Department and Graduate Institute of Pharmacology, National Defense Medical Center, Taipei, Taiwan
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