Visciano Pierina
Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
Foods. 2025 Jun 24;14(13):2229. doi: 10.3390/foods14132229.
Arsenic is a human carcinogen present in drinking water and food, especially rice, rice products and seafood. It can be found in both organic and inorganic forms, the latter being the most toxic. In addition to the carcinogenic effect, exposure to inorganic arsenic can cause numerous disorders in different organs/systems of the human body, such as the skin, cardiovascular, neurological, endocrine, immune, and reproductive systems. The risk assessment associated with dietary arsenic is mainly based on the margin of exposure, i.e., the ratio between the dose at which a small but measurable adverse effect may occur and the estimated daily intake of the target substance. It is mainly influenced by arsenic concentrations and consumption data of average or 95th percentile consumers. This review focuses on the toxicity of arsenic, its sources and routes of human exposure, with particular attention to the ingestion of contaminated water and food, considering the differences between age groups and dietary habits.
砷是一种存在于饮用水和食物（尤其是大米、米制品和海鲜）中的人类致癌物。它有有机和无机两种形式，后者毒性最强。除致癌作用外，接触无机砷会导致人体不同器官/系统出现多种病症，如皮肤、心血管、神经、内分泌、免疫和生殖系统。与膳食砷相关的风险评估主要基于暴露边际，即可能出现微小但可测量的不良影响的剂量与目标物质估计每日摄入量的比值。它主要受平均或第95百分位数消费者的砷浓度和消费数据影响。本综述重点关注砷的毒性、其来源和人类接触途径，尤其关注受污染水和食物的摄入情况，并考虑了年龄组和饮食习惯之间的差异。
