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Li Y, Li S, Ren J, Li J, Zhao Y, Chen D, Wu Y. Occurrence, spatial distribution, and risk assessment of perchlorate in tea from typical regions in China. Curr Res Food Sci 2023; 7:100606. [PMID: 37822319 PMCID: PMC10563047 DOI: 10.1016/j.crfs.2023.100606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 09/23/2023] [Accepted: 09/25/2023] [Indexed: 10/13/2023] Open
Abstract
Perchlorate is a kind of persistent pollutant which occurs widely in the environment. The news of "high content of perchlorate detected in tea exported from China to Europe" has aroused public concerns on perchlorate in tea. However, limited data on its occurrence in tea and health risks for the tea consumers are available. To this end, this study explored the occurrence and spatial distribution of perchlorate based on 747 tea samples collected from the 13 major tea producing regions in China. Perchlorate was detected in 100% of tea samples. The average concentration of perchlorate was 163 μg/kg with the range from 1.2 μg/kg to 3132 μg/kg. From the perspective of spatial distribution, a remarkable difference was observed for perchlorate concentrations in tea samples between different regions (p < 0.0001), and the average concentration of perchlorate from the central China (409 μg/kg) was higher than that from the eastern (90.7 μg/kg) and western (140 μg/kg) regions. However, this study cannot obtain the difference of perchlorate concentrations between different tea categories. Furthermore, a human exposure assessment of perchlorate intake through tea consumption was performed by deterministic and probabilistic risk assessment. The average chronic daily intake (CDI) to perchlorate of Chinese tea consumers was 0.0183 μg/kg bw/day, however, CDI for high tea consumers (99% and 99.9%) was 0.1514-0.4675 μg/kg bw/day. The health risk assessment conducted with a hazard quotient showed that perchlorate exposure through tea consumption was under a safety threshold. Nevertheless, if other dietary exposure pathways were considered, health risks to perchlorate for high tea consumers would be paid attention to.
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Affiliation(s)
- Yan Li
- Department of Sanitary Technology, West China School of Public Health, Sichuan University, Chengdu, 610041, China
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, Beijing, 100021, China
| | - Shaohua Li
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, Beijing, 100021, China
- Department of Rehabilitation, Wuyi University, Wuyishan, 354300, China
| | - Jun Ren
- Wuhai Inspection and Testing Center, Wuhai, 016000, China
| | - Jingguang Li
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, Beijing, 100021, China
| | - Yunfeng Zhao
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, Beijing, 100021, China
| | - Dawei Chen
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, Beijing, 100021, China
| | - Yongning Wu
- Department of Sanitary Technology, West China School of Public Health, Sichuan University, Chengdu, 610041, China
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, Beijing, 100021, China
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Chen M, Wang M, Zhou B, Zhou M, Wang Q, Liu X, Liu Y, Wu Y, Zhao X, Gong Z. Trends in the Exposure, Distribution, and Health Risk Assessment of Perchlorate among Crayfish in the Middle and Lower Reaches of the Yangtze River. Foods 2022; 11:foods11152238. [PMID: 35954009 PMCID: PMC9368539 DOI: 10.3390/foods11152238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/11/2022] [Accepted: 07/25/2022] [Indexed: 02/04/2023] Open
Abstract
Perchlorate is a well-known thyroid-disrupting chemical as well as an extremely stable inorganic pollutant widely distributed in the environment. Therefore, perchlorate posts potential risks to the environment as well as human health. Crayfish is a dominant aquatic food with increasing consumption levels in recent years. It is crucial to evaluate the accumulation of perchlorate with well-water-soluble properties in crayfish and to assess its health risks. In our present study, we obtained crayfish samples from cultivated ponds and markets based on the regions of the Middle and Lower Reaches of the Yangtze River. The perchlorate concentration was measured in all 206 samples using ultra-high performance liquid chromatography coupled with mass spectrometry (UPLC–MS). Monte Carlo simulation was used to perform health risk assessments. The results indicated that perchlorate levels ranged from 7.74–43.71 μg/kg for cultivated crayfish and 4.90–16.73 μg/kg for crayfish sold in markets. The perchlorate accumulation mainly occurred in exoskeleton parts. All the HQ values were remarkable, at less than one—indicating that perchlorate exposure through the ingestion of crayfish does not pose an appreciable risk to human health.
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Affiliation(s)
- Mengyuan Chen
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (M.W.); (B.Z.); (M.Z.); (Q.W.); (X.L.); (Y.L.); (Y.W.); (X.Z.)
| | - Manman Wang
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (M.W.); (B.Z.); (M.Z.); (Q.W.); (X.L.); (Y.L.); (Y.W.); (X.Z.)
| | - Bingjie Zhou
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (M.W.); (B.Z.); (M.Z.); (Q.W.); (X.L.); (Y.L.); (Y.W.); (X.Z.)
| | - Mengxin Zhou
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (M.W.); (B.Z.); (M.Z.); (Q.W.); (X.L.); (Y.L.); (Y.W.); (X.Z.)
| | - Qiao Wang
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (M.W.); (B.Z.); (M.Z.); (Q.W.); (X.L.); (Y.L.); (Y.W.); (X.Z.)
| | - Xin Liu
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (M.W.); (B.Z.); (M.Z.); (Q.W.); (X.L.); (Y.L.); (Y.W.); (X.Z.)
| | - Yan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (M.W.); (B.Z.); (M.Z.); (Q.W.); (X.L.); (Y.L.); (Y.W.); (X.Z.)
| | - Yongning Wu
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (M.W.); (B.Z.); (M.Z.); (Q.W.); (X.L.); (Y.L.); (Y.W.); (X.Z.)
- NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing 100021, China
| | - Xiaole Zhao
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (M.W.); (B.Z.); (M.Z.); (Q.W.); (X.L.); (Y.L.); (Y.W.); (X.Z.)
| | - Zhiyong Gong
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (M.W.); (B.Z.); (M.Z.); (Q.W.); (X.L.); (Y.L.); (Y.W.); (X.Z.)
- Correspondence: ; Tel./Fax: +86-27-83924790
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