Risk Assessment of Macronutrients and Minerals by Processed, Street, and Restaurant Traditional Pakistani Foods: a Case Study

Assessment of Health Risk and Presence of Metals in Water and Fish Samples from Doce River, Brazil, After Fundão Dam Collapse

The rupture of the Fundão dam released about 50 million m³ of mining tailings in the Doce river basin. To assess the potential for environmental contamination and the risks of residual exposure of the human population generated by these tailings, water and fish samples from the Doce river were collected 25 days after the accident and analyzed the physicochemical parameters of the water and levels of metals by ICP-MS, in addition to the temporal variability of the concentration of these elements through other studies. This was the first study to carry out an assessment of the health risk associated with the consumption of fish contaminated by metals from the areas affected by the disaster. The values of turbidity (5460 NTU), electrical conductivity (74.8 μS cm^-1), total dissolved solids (892 mg L^-1) and total suspended solids (772 mg L^-1) were above the maximum limit allowed by Brazilian legislation, due to the presence of large amounts of solid materials released after the dam rupture. The analysis of metals in water samples indicated high concentrations of Al (1,906.71 μg L^-1), Mn (370.32 μg L^-1), Fe (8,503.50 μg L^-1) and Hg (34.25 μg L^-1), while for the fish samples, only As (1,033.98 μg kg^-1) and Hg (herbivorous: 505.32 μg kg^-1; predatory: 1,184.09 μg kg^-1) presented levels above those established by Brazilian legislation. The health risk assessment showed that the estimated daily intake for Hg was higher than the reference dose, reinforcing the need for monitoring the area affected by the disaster.

The Content of Cd and Pb in Herbs and Single-Component Spices Used in Polish Cuisine

Spices and herbs play an important role in the human diet, mostly due to the presence of essential oils and high antioxidant activity. Therefore, the toxicity of metals raises concerns about the safety of consumption of spices and herbs. This paper examines the content of Cd and Pb in fresh and dried herbs and single-component spices that are the most popular in Polish cuisine: 100 samples of nine kinds of dried herbs, 184 samples of 15 kinds of fresh herbs and 148 samples of 14 kinds of loose single-component spices. The level of Cd and Pb was determined using the GF AAS method. The safety of herbs and spices for consumption was estimated based on the percentage intake of Cd and Pb compared with the tolerable intake (% TWI, % BMDL), chronic daily intake (CDI), target hazard quotient (THQ), hazard index (HI) and comparisons of the results of chemical analyses with the maximum admissible levels of Cd and Pb in Poland and in the European Union. Calculated per fresh weight of the product, dried herbs on average contained 0.134 ± 0.168 mg of Cd and 0.548 ± 0.161 mg of Pb per kg^-1, fresh herbs on average contained 0.004 ± 0.007 mg of Cd and 0.039 ± 0.033 mg of Pb per kg^-1, and the mean content of Cd in spices was 0.017 ± 0.019 mg per kg^-1 and 0.064 ± 0.050 mg of Pb. The % TWI, % BMDL, CDI, THQ and HI (Cd + Pb) for all the analysed products were lower than 1. The results do not imply a risk due to the supply of Cd and Pb with the diet to the human body, primarily due to the small intake of these products. However, it should be highlighted that the content of Cd in dried coriander and estragon and that of Pb in watercress, jiaogulan, celery, basil and dill exceeded the acceptable limit. Thus, their consumption for people from particularly sensitive groups such as babies, pregnant and breastfeeding women and people should be carefully limited.