Kasozi Keneth Iceland, Hamira Yunusu, Zirintunda Gerald, Alsharif Khalaf F, Altalbawy Farag M A, Ekou Justine, Tamale Andrew, Matama Kevin, Ssempijja Fred, Muyinda Robert, Kawooya Francis, Pius Theophilus, Kisakye Hellen, Bogere Paul, Matovu Henry, Omadang Leonard, Etiang Patrick, Mbogua Joseph, Ochieng Juma John, Osuwat Lawrence Obado, Mujinya Regan, Batiha Gaber El-Saber, Otim Ochan
Department of Animal Production and Management, Faculty of Agriculture and Animal Sciences, Busitema University Arapai Campus, Soroti, Uganda.
School of Medicine, Kabale University, Kabale, Uganda.
Front Nutr. 2021 Feb 11;8:592340. doi: 10.3389/fnut.2021.592340. eCollection 2021.
In this study, we initiated an effort to generate information about beef safety in Uganda. Our entry point was to assess by atomic absorption spectrophotometry the levels of essential elements copper (Cu), cobalt (Co), iron (Fe) and zinc (Zn), and non-essential elements lead (Pb), chromium (Cr), nickel (Ni), and cadmium (Cd) in 40 beef samples collected from within and around Soroti (Uganda). The information was used to evaluate the safety of consuming such beef against the World Health Organization (WHO) limits. The latter was accomplished by (i) estimating the daily intake (EDI) of each metal in the study area, (ii) modeling the non-cancer health risk using the target hazard quotient (THQ) and (iii) modeling the cancer risk using the incremental lifetime cancer risk (ILCR). The study finds that the mean concentrations (±95% CI) and EDI were in the order of Fe > Zn > Cr > Ni > Pb > Co > Cu > Cd. Cancer risk was found to be due to Ni > Cr > Cd > Pb and significantly higher in children than adults. The latter particularly demonstrates the importance of Ni poisoning in the study area. Overall, while essential elements in our beef samples were below WHO limits (hence no health risks), non-essential elements had high health and cancer risks due to higher levels of Cr and Ni.
在本研究中，我们着手收集乌干达牛肉安全方面的信息。我们的切入点是通过原子吸收分光光度法评估从索罗蒂（乌干达）及其周边地区采集的40份牛肉样本中必需元素铜（Cu）、钴（Co）、铁（Fe）和锌（Zn）以及非必需元素铅（Pb）、铬（Cr）、镍（Ni）和镉（Cd）的含量。该信息用于对照世界卫生组织（WHO）的限值评估食用此类牛肉的安全性。这是通过以下方式实现的：（i）估计研究区域内每种金属的每日摄入量（EDI），（ii）使用目标危害商数（THQ）对非癌症健康风险进行建模，以及（iii）使用终生癌症风险增量（ILCR）对癌症风险进行建模。研究发现，平均浓度（±95%置信区间）和EDI的顺序为Fe > Zn > Cr > Ni > Pb > Co > Cu > Cd。发现癌症风险由Ni > Cr > Cd > Pb导致，且儿童中的风险显著高于成人。后者尤其表明了镍中毒在研究区域的重要性。总体而言，虽然我们牛肉样本中的必需元素低于WHO限值（因此无健康风险），但由于Cr和Ni含量较高，非必需元素存在较高的健康和癌症风险。
