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Noh CH, Chun SH, Lim J, Kim MH, Choi S, Joo YS, Lee KW. Monitoring arsenic species concentration in rice-based processed products distributed in South Korean markets and related risk assessment. Food Sci Biotechnol 2023; 32:1361-1372. [PMID: 37457401 PMCID: PMC10348953 DOI: 10.1007/s10068-023-01270-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 01/10/2023] [Accepted: 01/27/2023] [Indexed: 03/09/2023] Open
Abstract
Rice is an important grain as a major source of carbohydrates in Asia but contains more arsenic (As) than other grains. A total of 239 rice-based processed foods (rice, n = 30; rice cake, n = 30; porridge, n = 39; noodles, n = 33; bread, n = 20; snack, n = 59; powder, n = 28) were purchased in 2019 from domestic markets to measure total As (tAs) and As species. The average tAs and inorganic As (iAs) in each sample group ranged from 20 to 180 μg/kg (porridge for baby to noodle) and 4.4-85 μg/kg (porridge for baby to powder), respectively. The correlation between the iAs and tAs was affected by the variety of ingredients, such as the presence of seaweed (tAs) and the milling type of rice (iAs). Although rice cakes and baby rice-based powders are a source of concern for both adults and children, respectively, risk assessments indicate that most rice-based foods are generally safe to consume in South Korea. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01270-9.
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Affiliation(s)
- Chang-Hyun Noh
- Department of Biotechnology, College of Life Science & Biotechnology, Korea University, 145, Anam-Ro, Seongbuk-Gu, Seoul, 02841 Republic of Korea
| | - Su-Hyun Chun
- Institute of Biomedical Science and Food Safety, Korea University, 145, Anam-Ro, Seongbuk-Gu, Seoul, 02841 Republic of Korea
- Pro_B Co., Ltd, 145, Anam-Ro, Seongbuk-Gu, Seoul, 02841 Republic of Korea
| | - JoonKi Lim
- Department of Statistics, College of Natural Science, Dongguk University, 30, Pildong-Ro 1-Gil, Jung-Gu, Seoul, 04620 Republic of Korea
| | - Min-hyuk Kim
- Department of Biotechnology, College of Life Science & Biotechnology, Korea University, 145, Anam-Ro, Seongbuk-Gu, Seoul, 02841 Republic of Korea
| | - Seogyeong Choi
- Department of Biotechnology, College of Life Science & Biotechnology, Korea University, 145, Anam-Ro, Seongbuk-Gu, Seoul, 02841 Republic of Korea
| | - Yong-Sung Joo
- Department of Statistics, College of Natural Science, Dongguk University, 30, Pildong-Ro 1-Gil, Jung-Gu, Seoul, 04620 Republic of Korea
| | - Kwang-Won Lee
- Department of Biotechnology, College of Life Science & Biotechnology, Korea University, 145, Anam-Ro, Seongbuk-Gu, Seoul, 02841 Republic of Korea
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-Ro, Seongbuk-Gu, Seoul, 02841 Republic of Korea
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Lin P, Nan FH, Ling MP. Dietary Exposure of the Taiwan Population to Mercury Content in Various Seafood Assessed by a Total Diet Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:12227. [PMID: 34831984 PMCID: PMC8619390 DOI: 10.3390/ijerph182212227] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 11/15/2021] [Accepted: 11/17/2021] [Indexed: 11/30/2022]
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 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.
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Affiliation(s)
- Pinpin Lin
- National Institute of Environmental Health Sciences, National Health Research Institutes, Zhunan Town, Miaoli County 35053, Taiwan;
| | - Fan-Hua Nan
- Department of Aquaculture, National Taiwan Ocean University, Keelung City 20224, Taiwan;
| | - Min-Pei Ling
- Department of Food Science, National Taiwan Ocean University, Keelung City 20224, Taiwan
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Monitoring Arsenic Species Content in Seaweeds Produced off the Southern Coast of Korea and Its Risk Assessment. ENVIRONMENTS 2020. [DOI: 10.3390/environments7090068] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Seaweed, a popular seafood in South Korea, has abundant dietary fiber and minerals. The toxicity of arsenic compounds is known to be related to their chemical speciation, and inorganic arsenic (iAs) is more detrimental than other species. Due to the different toxicities of the various chemical forms, speciation analysis is important for evaluating arsenic exposure. In this study, total arsenic (tAs) and six arsenic species (arsenite, arsenate, monomethylarsonic acid, dimethylarsinic acid, arsenobetaine, and arsenocholine) were analyzed in 180 seaweed samples. Although there were differences between seaweed species, the concentration of tAs was detected at levels ranging from 1 to 100 µg/g, and the distribution of six arsenic species differed depending on the seaweed species. No correlation between the concentration of iAs and tAs was found in most seaweed species. Through statistical clustering, hijiki and gulfweed were seen to be the seaweeds with the highest ratios of iAs to tAs. Using the iAs concentration data from the arsenic speciation analysis, a risk assessment of seaweed intake in South Korea was conducted. The margin of exposure values showed no meaningful risk for the general population, but low levels of risk were identified for seaweed consumers, with high intakes of gulfweed and hijiki.
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Chen S, Kimatu BM, Fang D, Chen X, Chen G, Hu Q, Zhao L. Effect of Ultrasonic Treatment on Transformations of Arsenic Species in Edible Mushrooms. ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1639056] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Shuangyang Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Benard Muinde Kimatu
- Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya
| | - Donglu Fang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xin Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Guitang Chen
- Department of Food Quality and Safety, China Pharmaceutical University, Nanjing, China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Hao G, Cao W, Li T, Chen J, Zhang J, Weng W, Osako K, Ren H. Effect of temperature on chemical properties and antioxidant activities of abalone viscera subcritical water extract. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2019.02.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Liao W, Wang G, Li K, Zhao W. Change of Arsenic Speciation in Shellfish after Cooking and Gastrointestinal Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7805-7814. [PMID: 29953224 DOI: 10.1021/acs.jafc.8b02441] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Shellfish is a common part of indigenous cuisines throughout the world and one of the major sources of human exposure to arsenic (As). We evaluated As speciation in shellfish after cooking and gastrointestinal digestion in this study. Results showed that washing and cooking (boiling and steaming) can reduce As exposures from shellfish. The use of spices during cooking processes also helped to reduce the bioaccessibility of total As. Through mass balance calculations, we verified the transformation of methylated As compounds into inorganic As in shellfish takes place during cooking and that As demethylation can occur during simulated gastrointestinal digestion. In vivo demethylation of As after gastrointestinal digestion was also demonstrated in laboratory mice. This increase in inorganic As during digestion suggests that risks of As toxicity from shellfish consumption are being underestimated. Further studies on the mechanisms of As speciation transformation in food are necessary for more thorough risk assessments.
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Affiliation(s)
- Wen Liao
- Guangzhou Institute of Geochemistry , Chinese Academy of Sciences , Guangzhou 510640 , China
- National Key Laboratory of Water Environment Simulation and Pollution Control , South China Institute of Environmental Sciences, Ministry of Environmental Protection of the People's Republic of China , Guangzhou 510655 , China
- Guangdong Key Laboratory of Water and Air Pollution Control , South China Institute of Environmental Sciences , Guangzhou 510655 , China
- University of Chinese Academy of Sciences , Beijing 100049 , China
| | - Guang Wang
- National Key Laboratory of Water Environment Simulation and Pollution Control , South China Institute of Environmental Sciences, Ministry of Environmental Protection of the People's Republic of China , Guangzhou 510655 , China
- Guangdong Key Laboratory of Water and Air Pollution Control , South China Institute of Environmental Sciences , Guangzhou 510655 , China
| | - Kaiming Li
- National Key Laboratory of Water Environment Simulation and Pollution Control , South China Institute of Environmental Sciences, Ministry of Environmental Protection of the People's Republic of China , Guangzhou 510655 , China
- Guangdong Key Laboratory of Water and Air Pollution Control , South China Institute of Environmental Sciences , Guangzhou 510655 , China
| | - Wenbo Zhao
- National Key Laboratory of Water Environment Simulation and Pollution Control , South China Institute of Environmental Sciences, Ministry of Environmental Protection of the People's Republic of China , Guangzhou 510655 , China
- Guangdong Key Laboratory of Water and Air Pollution Control , South China Institute of Environmental Sciences , Guangzhou 510655 , China
- College of Life Sciences , Hebei University , Baoding 071002 , China
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Chi H, Zhang Y, Williams PN, Lin S, Hou Y, Cai C. In Vitro Model To Assess Arsenic Bioaccessibility and Speciation in Cooked Shrimp. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4710-4715. [PMID: 29633616 DOI: 10.1021/acs.jafc.7b06149] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Shrimp, a popular and readily consumed seafood, contains high concentrations of arsenic. However, few studies have focused on whether arsenic in the shrimp could be transformed during the cooking process and gastrointestinal digestion. In this study, a combined in vitro model [Unified Bioaccessibility Research Group of Europe (BARGE) Method-Simulator of Human Intestinal Microbial Ecosystem (UBM-SHIME)] was used to investigate arsenic bioaccessibility and its speciation in raw and cooked shrimps. The results showed that the cooking practices had little effect on the arsenic content and speciation. Bioaccessibility of arsenic in raw shrimp was at a high level, averaging 76.9 ± 4.28 and 86.7 ± 3.74% in gastric and small intestinal phases, respectively. Arsenic speciation was stable in all of the shrimp digestions, with nontoxic arsenobetaine (AsB) being the dominated speciation. The cooking practice significantly increased the bioaccessibility of arsenate ( p < 0.05) in shrimp digests, indicating the increase of the potential health risks.
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Affiliation(s)
- Haifeng Chi
- Department of Environmental Science and Engineering , Huaqiao University , Xiamen , Fujian 361021 , People's Republic of China
- State Key Laboratory of Urban Environment and Health, Institute of Urban Environment , Chinese Academy of Sciences , Xiamen , Fujian 361021 , People's Republic of China
| | - Youchi Zhang
- State Key Laboratory of Urban Environment and Health, Institute of Urban Environment , Chinese Academy of Sciences , Xiamen , Fujian 361021 , People's Republic of China
| | - Paul N Williams
- Institute for Global Food Security, School of Biological Sciences , Queen's University Belfast , Belfast BT9 7BL , United Kingdom
| | - Shanna Lin
- Department of Environmental Science and Engineering , Huaqiao University , Xiamen , Fujian 361021 , People's Republic of China
- State Key Laboratory of Urban Environment and Health, Institute of Urban Environment , Chinese Academy of Sciences , Xiamen , Fujian 361021 , People's Republic of China
| | - Yanwei Hou
- Department of Environmental Science and Engineering , Huaqiao University , Xiamen , Fujian 361021 , People's Republic of China
| | - Chao Cai
- State Key Laboratory of Urban Environment and Health, Institute of Urban Environment , Chinese Academy of Sciences , Xiamen , Fujian 361021 , People's Republic of China
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Chen S, Xu J, Chen G, Hu Q, Zhao L. Influence of Microwave Blanching on Arsenic Speciation and Bioaccessibility in Lentinus Edodes. ANAL LETT 2018. [DOI: 10.1080/00032719.2017.1405011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Shuangyang Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Jiajia Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Guitang Chen
- Department of Food Quality and Safety, China Pharmaceutical University, Nanjing, China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Chiocchetti G, Jadán-Piedra C, Vélez D, Devesa V. Metal(loid) contamination in seafood products. Crit Rev Food Sci Nutr 2017; 57:3715-3728. [DOI: 10.1080/10408398.2016.1161596] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Gabriela Chiocchetti
- Instituto de Agroquímica y Tecnología de los Alimentos, Paterna, Valencia, Spain
| | - Carlos Jadán-Piedra
- Instituto de Agroquímica y Tecnología de los Alimentos, Paterna, Valencia, Spain
| | - Dinoraz Vélez
- Instituto de Agroquímica y Tecnología de los Alimentos, Paterna, Valencia, Spain
| | - Vicenta Devesa
- Instituto de Agroquímica y Tecnología de los Alimentos, Paterna, Valencia, Spain
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11
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Cheyns K, Waegeneers N, Van de Wiele T, Ruttens A. Arsenic Release from Foodstuffs upon Food Preparation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2443-2453. [PMID: 28252943 DOI: 10.1021/acs.jafc.6b05721] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In this study the concentration of total arsenic (As) and arsenic species (inorganic As, arsenobetaine, dimethylarsinate, and methylarsonate) was monitored in different foodstuffs (rice, vegetables, algae, fish, crustacean, molluscs) before and after preparation using common kitchen practices. By measuring the water content of the foodstuff and by reporting arsenic concentrations on a dry weight base, we were able to distinguish between As release effects due to food preparation and As decrease due to changes in moisture content upon food preparation. Arsenic species were released to the broth during boiling, steaming, frying, or soaking of the food. Concentrations declined with maxima of 57% for total arsenic, 65% for inorganic As, and 32% for arsenobetaine. On the basis of a combination of our own results and literature data, we conclude that the extent of this release of arsenic species is species specific, with inorganic arsenic species being released most easily, followed by the small organic As species and the large organic As species.
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Affiliation(s)
- Karlien Cheyns
- Veterinary and Agrochemical Research Centre (CODA-CERVA) , Leuvensesteenweg 17, 3080 Tervuren, Belgium
| | - Nadia Waegeneers
- Veterinary and Agrochemical Research Centre (CODA-CERVA) , Leuvensesteenweg 17, 3080 Tervuren, Belgium
| | - Tom Van de Wiele
- Center for Microbial Ecology and Technology (CMET), Ghent University , Coupure Links 653, 9000 Ghent, Belgium
| | - Ann Ruttens
- Veterinary and Agrochemical Research Centre (CODA-CERVA) , Leuvensesteenweg 17, 3080 Tervuren, Belgium
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12
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Liu C, Lin H, Mi N, Xu Y, Song Y, Liu Z, Sui J. Effect of thermal processing on the concentration and bioaccessibility of rare earth elements in seaweed and oyster. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13259] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chune Liu
- College of Food Science and Engineering; Ocean University of China, Qingdao, 266003; China
- College of Ocean, China Agriculture University (Yantai), Yantai, 264670; China
| | - Hong Lin
- College of Food Science and Engineering; Ocean University of China, Qingdao, 266003; China
| | - Nasha Mi
- College of Food Science and Engineering; Ocean University of China, Qingdao, 266003; China
| | - Yue Xu
- College of Ocean, China Agriculture University (Yantai), Yantai, 264670; China
| | - Yan Song
- China National Center for Food Safety Risk Assessment, Beijing, Ñ00022; China
| | - Zhaoping Liu
- China National Center for Food Safety Risk Assessment, Beijing, Ñ00022; China
| | - Jianxin Sui
- College of Food Science and Engineering; Ocean University of China, Qingdao, 266003; China
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Cubadda F, Jackson BP, Cottingham KL, Van Horne YO, Kurzius-Spencer M. Human exposure to dietary inorganic arsenic and other arsenic species: State of knowledge, gaps and uncertainties. THE SCIENCE OF THE TOTAL ENVIRONMENT 2017; 579:1228-1239. [PMID: 27914647 PMCID: PMC5207036 DOI: 10.1016/j.scitotenv.2016.11.108] [Citation(s) in RCA: 160] [Impact Index Per Article: 22.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2016] [Revised: 11/07/2016] [Accepted: 11/17/2016] [Indexed: 04/15/2023]
Abstract
Inorganic arsenic (iAs) is ubiquitous in the environment as arsenite (AsIII) and arsenate (AsV) compounds and biotransformation of these toxic chemicals leads to the extraordinary variety of organoarsenic species found in nature. Despite classification as a human carcinogen based on data from populations exposed through contaminated drinking water, only recently has a need for regulatory limits on iAs in food been recognized. The delay was due to the difficulty in risk assessment of dietary iAs, which critically relies on speciation analysis providing occurrence data for iAs in food - and not simply for total arsenic. In the present review the state of knowledge regarding arsenic speciation in food and diet is evaluated with focus on iAs and human exposure assessment through different dietary approaches including duplicate diet studies, market basket surveys, and total diet studies. The analytical requirements for obtaining reliable data for iAs in food are discussed and iAs levels in foods and beverages are summarized, along with information on other (potentially) toxic co-occurring organoarsenic compounds. Quantitative exposure assessment of iAs in food is addressed, focusing on the need of capturing variability and extent of exposure and identifying what dietary items drive very high exposure for certain population groups. Finally, gaps and uncertainties are discussed, including effect of processing and cooking, and iAs bioavailability.
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Affiliation(s)
- Francesco Cubadda
- Department of Food Safety and Veterinary Public Health, Istituto Superiore di Sanità-Italian National Institute of Health, Rome, Italy.
| | - Brian P Jackson
- Department of Earth Sciences, Dartmouth College, Hanover, NH, USA
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Li S, Xu J, Chen W, Yu Y, Liu Z, Li J, Wu F. Multiple transformation pathways of p-arsanilic acid to inorganic arsenic species in water during UV disinfection. J Environ Sci (China) 2016; 47:39-48. [PMID: 27593271 DOI: 10.1016/j.jes.2016.01.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2015] [Revised: 01/20/2016] [Accepted: 01/22/2016] [Indexed: 06/06/2023]
Abstract
p-Arsanilic acid (p-ASA) is widely used in China as livestock and poultry feed additive for promoting animal growth. The use of organoarsenics poses a potential threat to the environment because it is mostly excreted by animals in its original form and can be transformed by UV-Vis light excitation. This work examined the initial rate and efficiency of p-ASA phototransformation under UV-C disinfection lamp. Several factors influencing p-ASA phototransformation, namely, pH, initial concentration, temperature, as well as the presence of NaCl, NH4(+), and humic acid, were investigated. Quenching experiments and LC-MS were performed to investigate the mechanism of p-ASA phototransformation. Results show that p-ASA was decomposed to inorganic arsenic (including As(III) and As(V)) and aromatic products by UV-C light through direct photolysis and indirect oxidation. The oxidation efficency of p-ASA by direct photosis was about 32%, and those by HO and (1)O2 were 19% and 49%, respectively. Cleavage of the arsenic-benzene bond through direct photolysis, HO oxidation or (1)O2 oxidation results in simultaneous formation of inorganic As(III), As(IV), and As(V). Inorganic As(III) is oxidized to As(IV) and then to As(V) by (1)O2 or HO. As(IV) can undergo dismutation or simply react with oxygen to produce As(V) as well. Reactions of the organic moieties of p-ASA produce aniline, aminophenol and azobenzene derivatives as main products. The photoconvertible property of p-ASA implies that UV disinfection of wastewaters from poultry and swine farms containing p-ASA poses a potential threat to the ecosystem, especially agricultural environments.
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Affiliation(s)
- Suqi Li
- Department of Environmental Science, School of Resources and Environmental Science, Wuhan University, Wuhan 430079, China
| | - Jing Xu
- Department of Environmental Science, School of Resources and Environmental Science, Wuhan University, Wuhan 430079, China
| | - Wei Chen
- Department of Environmental Science, School of Resources and Environmental Science, Wuhan University, Wuhan 430079, China
| | - Yingtan Yu
- Department of Environmental Science, School of Resources and Environmental Science, Wuhan University, Wuhan 430079, China
| | - Zizheng Liu
- School of Civil Engineering, Wuhan University, Wuhan 430072, China.
| | - Jinjun Li
- Department of Environmental Science, School of Resources and Environmental Science, Wuhan University, Wuhan 430079, China.
| | - Feng Wu
- Department of Environmental Science, School of Resources and Environmental Science, Wuhan University, Wuhan 430079, China
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15
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Ling MP, Wu CH, Chen SC, Chen WY, Chio CP, Cheng YH, Liao CM. Probabilistic framework for assessing the arsenic exposure risk from cooked fish consumption. ENVIRONMENTAL GEOCHEMISTRY AND HEALTH 2014; 36:1115-1128. [PMID: 24804830 DOI: 10.1007/s10653-014-9621-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2013] [Accepted: 04/25/2014] [Indexed: 06/03/2023]
Abstract
Geogenic arsenic (As) contamination of groundwater is a major ecological and human health problem in southwestern and northeastern coastal areas of Taiwan. Here, we present a probabilistic framework for assessing the human health risks from consuming raw and cooked fish that were cultured in groundwater As-contaminated ponds in Taiwan by linking a physiologically based pharmacokinetics model and a Weibull dose-response model. Results indicate that As levels in baked, fried, and grilled fish were higher than those of raw fish. Frying resulted in the greatest increase in As concentration, followed by grilling, with baking affecting the As concentration the least. Simulation results show that, following consumption of baked As-contaminated fish, the health risk to humans is <10(-6) excess bladder cancer risk level for lifetime exposure; as the incidence ratios of liver and lung cancers are generally acceptable at risk ranging from 10(-6) to 10(-4), the consumption of baked As-contaminated fish is unlikely to pose a significant risk to human health. However, contaminated fish cooked by frying resulted in significant health risks, showing the highest cumulative incidence ratios of liver cancer. We also show that males have higher cumulative incidence ratio of liver cancer than females. We found that although cooking resulted in an increase for As levels in As-contaminated fish, the risk to human health of consuming baked fish is nevertheless acceptable. We suggest the adoption of baking as a cooking method and warn against frying As-contaminated fish. We conclude that the concentration of contaminants after cooking should be taken into consideration when assessing the risk to human health.
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Affiliation(s)
- Min-Pei Ling
- Department of Health Risk Management, China Medical University, Taichung, 40402, Taiwan, ROC
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16
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Contreras-Acuña M, García-Barrera T, García-Sevillano MA, Gómez-Ariza JL. Speciation of arsenic in marine food (Anemonia sulcata) by liquid chromatography coupled to inductively coupled plasma mass spectrometry and organic mass spectrometry. J Chromatogr A 2013; 1282:133-41. [PMID: 23422896 DOI: 10.1016/j.chroma.2013.01.068] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2012] [Revised: 01/15/2013] [Accepted: 01/16/2013] [Indexed: 11/30/2022]
Abstract
Arsenic species have been investigated in Anemonia sulcata, which is frequently consumed food staple in Spain battered in wheat flour and fried with olive oil. Speciation in tissue extracts was carried out by anion/cation exchange chromatography with inductively coupled plasma mass spectrometry (HPLC-(AEC/CEC)-ICP-MS). Three methods for the extraction of arsenic species were investigated (ultrasonic bath, ultrasonic probe and focused microwave) and the optimal one was applied. Arsenic speciation was carried out in raw and cooked anemone and the dominant species are dimethylarsinic acid (DMA(V)) followed by arsenobetaine (AB), As(V), monomethylarsonic acid (MA(V)), tetramethylarsonium ion (TETRA) and trimethylarsine oxide (TMAO). In addition, arsenocholine (AsC), glyceryl phosphorylarsenocholine (GPAsC) and dimethylarsinothioic acid (DMAS) were identified by liquid chromatography coupled to triple quadrupole mass spectrometry (HPLC-MS). These results are interesting since GPAsC has been previously reported in marine organisms after experimental exposure to AsC, but not in natural samples. In addition, this paper reports for the first time the identification of DMAS in marine food.
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Affiliation(s)
- M Contreras-Acuña
- Department of Chemistry and Materials Science, Faculty of Experimental Sciences, University of Huelva, Campus de El Carmen, 21007 Huelva, Spain
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García Sartal C, Barciela-Alonso MDC, Bermejo-Barrera P. Effect of the cooking procedure on the arsenic speciation in the bioavailable (dialyzable) fraction from seaweed. Microchem J 2012. [DOI: 10.1016/j.microc.2012.08.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bundschuh J, Nath B, Bhattacharya P, Liu CW, Armienta MA, Moreno López MV, Lopez DL, Jean JS, Cornejo L, Lauer Macedo LF, Filho AT. Arsenic in the human food chain: the Latin American perspective. THE SCIENCE OF THE TOTAL ENVIRONMENT 2012; 429:92-106. [PMID: 22115614 DOI: 10.1016/j.scitotenv.2011.09.069] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2010] [Revised: 09/16/2011] [Accepted: 09/20/2011] [Indexed: 05/31/2023]
Abstract
Many regions of Latin America are widely reported for the occurrence of high arsenic (As) in groundwater and surface water due to a combination of geological processes and/or anthropogenic activities. In this paper, we review the available literature (both in English and Spanish languages) to delineate human As exposure pathways through the food chain. Numerous studies show that As accumulations in edible plants and crops are mainly associated with the presence of high As in soils and irrigation waters. However, factors such as As speciation, type and composition of soil, and plant species have a major control on the amount of As uptake. Areas of high As concentrations in surface water and groundwater show high As accumulations in plants, fish/shellfish, livestock meat, milk and cheese. Such elevated As concentrations in food may result in widespread health risks to local inhabitants, including health of indigenous populations and residents living close to mining industries. Some studies show that As can be transferred from the water to prepared meals, thereby magnifying the As content in the human diet. Arsenic speciation might also change during food preparation, especially during high temperature cooking, such as grilling and frying. Finally, the review of the available literature demonstrates the necessity of more rigorous studies in evaluating pathways of As exposure through the human food chain in Latin America.
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Affiliation(s)
- Jochen Bundschuh
- Faculty of Engineering and Surveying, University of Southern Queensland, Toowoomba, Queensland 4350, Australia.
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Sun GX, Van de Wiele T, Alava P, Tack F, Du Laing G. Arsenic in cooked rice: effect of chemical, enzymatic and microbial processes on bioaccessibility and speciation in the human gastrointestinal tract. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2012; 162:241-6. [PMID: 22243870 DOI: 10.1016/j.envpol.2011.11.021] [Citation(s) in RCA: 111] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2011] [Revised: 11/09/2011] [Accepted: 11/11/2011] [Indexed: 05/02/2023]
Abstract
Rice, used as staple food for half of the world population, can easily accumulate arsenic (As) into its grain, which often leads to As contamination. The health risk induced by presence of As in food depends on its release from the food matrix, i.e., its bioaccessibility. Using an in vitro gastrointestinal simulator, we incubated two types of cooked rice (total As: 0.389 and 0.314 mg/kg). Arsenic bioaccessibility and speciation changes were determined upon gastrointestinal digestion. Washing with deionized water and cooking did not result in changes of As speciation in the rice although the arsenic content dropped by 7.1-20.6%. Arsenic bioaccessibility of the cooked rice in the small intestine ranged between 38 and 57%. Bioaccessibility slightly increased during digestion in the simulated small intestine and decreased with time in the simulated colon. Significant speciation changes were noted in the simulated colon, with trivalent monomethylarsonate (MMA(III)) becoming an important species.
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Affiliation(s)
- Guo-Xin Sun
- Research Center for Eco-Environmental Sciences, The Chinese Academy of Sciences, Beijing, China
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Determination of 6 arsenic species present in seaweed by solvent extraction, clean-up, and LC-ICP/MS. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0006-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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Hansen HR, Raab A, Price AH, Duan G, Zhu Y, Norton GJ, Feldmann J, Meharg AA. Identification of tetramethylarsonium in rice grains with elevated arsenic content. ACTA ACUST UNITED AC 2011; 13:32-4. [DOI: 10.1039/c0em00460j] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Choi H, Park SK, Kim DS, Kim MH. Risk Assessment of Arsenic in Agricultural Products. ACTA ACUST UNITED AC 2010. [DOI: 10.5338/kjea.2010.29.3.266] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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High performance liquid chromatography coupled to atomic fluorescence spectrometry for the speciation of the hydride and chemical vapour-forming elements As, Se, Sb and Hg: A critical review. Anal Chim Acta 2010; 671:9-26. [DOI: 10.1016/j.aca.2010.05.011] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2010] [Revised: 05/06/2010] [Accepted: 05/08/2010] [Indexed: 11/21/2022]
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Devesa V, Vélez D, Montoro R. Effect of thermal treatments on arsenic species contents in food. Food Chem Toxicol 2008; 46:1-8. [DOI: 10.1016/j.fct.2007.08.021] [Citation(s) in RCA: 91] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2007] [Revised: 06/25/2007] [Accepted: 08/13/2007] [Indexed: 11/28/2022]
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Francesconi KA, Kuehnelt D. Determination of arsenic species: A critical review of methods and applications, 2000–2003. Analyst 2004; 129:373-95. [PMID: 15116227 DOI: 10.1039/b401321m] [Citation(s) in RCA: 362] [Impact Index Per Article: 18.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
We review recent research in the field of arsenic speciation analysis with the emphasis on significant advances, novel applications and current uncertainties.
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Affiliation(s)
- Kevin A Francesconi
- Institute of Chemistry - Analytical Chemistry, Karl-Franzens University, Universitaetsplatz 1, 8010 Graz, Austria
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Del Razo LM, Garcia-Vargas GG, Garcia-Salcedo J, Sanmiguel MF, Rivera M, Hernandez MC, Cebrian ME. Arsenic levels in cooked food and assessment of adult dietary intake of arsenic in the Region Lagunera, Mexico. Food Chem Toxicol 2002; 40:1423-31. [PMID: 12387304 DOI: 10.1016/s0278-6915(02)00074-1] [Citation(s) in RCA: 79] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The aim of this paper is to estimate the levels of arsenic (As) ingestion through cooked foods consumed in an arsenic endemic area and the assessment of their dietary intake of As. The study was conducted in two villages: a population chronically exposed to a high concentration of As via drinking water (410+/-35 microg/l) and to a low-exposure group (12+/-4 microg/l). A 24-h dietary recall questionnaire was applied to about 25 adult participants in each community. Samples of cooked food, ready for intake, were collected separately from each family's participants. To obtain the As estimate for each food item consumed, the mean quantity of food ingested in grams (wet weight) was calculated and the concentrations of total arsenic (TAs) in each cooked food were determined. The estimations of TAs intake were based on the sum over mean of As ingested from each food item consumed during the 24-h period for each participant. For the estimation of total daily As intake, we summed the mean obtained from food, plain water and hot beverage intakes. The TAs average intakes calculated for low-As-exposure group were 0.94 and 0.76 microg/kg body weight/day, for both summer and winter exposure scenarios, respectively. These values are 44.7 and 36% of the provisional tolerable daily intake (PTDI) for inorganic arsenic (2.14 microg/kg body weight/day), established by the World Health Organization (WHO) in 1989. The WHO reference value was obtained on a weekly basis intake estimation assuming an average body weight of 68 kg in adults. In contrast, for the high-exposure group the TAs average intakes were 16.6 and 12.3 microg/kg body weight/day for summer and winter, respectively. Ingestion via cooked food represented 32.5 and 43.9% of the total daily As intake in the high-exposure group; for summer and winter, respectively. None the less, the bioavailability of As through food can be different than via drinking water.
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Affiliation(s)
- L M Del Razo
- Sección Externa de Toxicología, Cinvestav-IPN, Mexico, DF, Mexico.
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