Paz Soraya, Rubio Carmen, Gutiérrez Ángel J, González-Weller Dailos, Hardisson Arturo
Department of Toxicology, Universidad de La Laguna, La Laguna, Tenerife, Canary Islands, Spain.
Health Inspection and Laboratory Service, Canary Health Service, S/C de Tenerife, Tenerife, Canary Islands, Spain.
Environ Sci Pollut Res Int. 2021 Feb 27. doi: 10.1007/s11356-021-13076-5.
Potentially toxic elements (PTEs) (V, B, Ba, Li, Sr, Cr, Ni, Al, Pb, Cd) were determined in 130 samples of different tofu types (natural, flavored, smoked, and fresh made) by ICP-OES (inductively coupled plasma optical emission spectrometry). Al was the most notable element found with the highest concentration (6.71 mg/kg ww) found in flavored tofu. Ni level (0.38 mg/kg) stands out in smoked tofu. European tofu has higher PTE levels than Chinese tofu. Organic-produced tofu has higher PTE concentrations than conventional produced tofu. A total of 200 g/day of smoked tofu confers a contribution percentage of 39.6% of its TDI (tolerable daily intake). In addition, 200 g/day of flavored tofu would mean a high Pb contribution with a 23.2% of the BMDL (benchmark dose level) set in 0.63 μg/kg bw/day to the development of nephrotoxicity. Mean consumption would not pose a risk to adults' health. Considering the obtained results, it would be advisable to establish limits for certain metals such as Pb, Al, and Ni in this type of product. Furthermore, it is recommendable to set consumer guidelines to some tofu types in order to avoid excessive intake of PTEs.
通过电感耦合等离子体发射光谱法（ICP-OES）测定了130份不同类型豆腐（天然豆腐、调味豆腐、烟熏豆腐和鲜制豆腐）中的潜在有毒元素（PTEs）（钒、硼、钡、锂、锶、铬、镍、铝、铅、镉）。铝是含量最显著的元素，在调味豆腐中发现其浓度最高（6.71毫克/千克湿重）。镍含量（0.38毫克/千克）在烟熏豆腐中较为突出。欧洲豆腐的PTEs含量高于中国豆腐。有机生产的豆腐比传统生产的豆腐含有更高的PTEs浓度。每天食用200克烟熏豆腐，其对每日耐受摄入量（TDI）的贡献率为39.6%。此外，每天食用200克调味豆腐意味着铅的高贡献率，占设定的每日每千克体重0.63微克的基准剂量水平（BMDL）的23.2%，可能导致肾毒性。平均食用量不会对成年人健康构成风险。考虑到所得结果，建议为此类产品中的某些金属（如铅、铝和镍）设定限量。此外，建议为某些类型的豆腐制定消费者指南，以避免过量摄入PTEs。
