Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 71-415, Szczecin, Poland.
University of Zaragoza, Pedro Cerbuna 12, 50009, Zaragoza, Spain.
Food Chem Toxicol. 2024 Sep;191:114905. doi: 10.1016/j.fct.2024.114905. Epub 2024 Jul 30.
The main route of human exposure to toxic contaminants is through the consumption of contaminated food. To protect against potential negative health effects of rice consumption, the concentration of total mercury (THg) in rice and rice products sold in Poland was determined, and a consumer risk assessment was carried out. In this study, the concentration of THg in selected types of rice and rice products was determined and assessed. The determinations were carried out using atomic absorption spectroscopy (AAS) in a DMA-1 mercury analyzer. Based on the estimated daily intake (EDI), target hazard quotient values (THQ), and tolerable weekly intake (TWI), the toxicological risk associated with the intake of total mercury and methylmercury (MeHg) from the products tested was also estimated. The analysis indicated that the highest Hg content was in rice cakes and the lowest in white rice and rice noodles. Total mercury content was found to be below the maximum permitted level. The estimated daily intake (EDI) and target hazard quotient (THQ) values for THg and MeHg in rice and rice products were lower than 1. These findings suggest that the food items examined pose no health risk.
人类接触有毒污染物的主要途径是通过食用受污染的食物。为了防止食用大米可能带来的潜在健康影响，对波兰销售的大米和大米制品中的总汞（THg）浓度进行了测定，并进行了消费者风险评估。在这项研究中，对选定类型的大米和大米制品中的总汞浓度进行了测定和评估。测定使用原子吸收光谱法（AAS）在 DMA-1 汞分析仪中进行。基于估计的每日摄入量（EDI）、目标危害系数值（THQ）和可耐受每周摄入量（TWI），还评估了从测试产品中摄入总汞和甲基汞（MeHg）的毒理学风险。分析表明，米糕中的汞含量最高，白米和米粉中的汞含量最低。总汞含量低于最大允许水平。大米和大米制品中总汞和甲基汞的估计每日摄入量（EDI）和目标危害系数（THQ）值均低于 1。这些发现表明，所检查的食品没有健康风险。
