马来西亚大米(Oryza sativa)中金属污染的健康风险评估:烹饪前煮沸对减少有毒金属的影响

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI:10.1111/ijfs.17566
Ngee Chuang Goh, Nurul Shahfiza Noor, Rafeezul Mohamed, Abdul Rohim Tualeka, Muhammad Azrul Zabidi, Mohd Yusmaidie Aziz
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引用次数: 0

摘要

摘要米粒中的金属污染是一个严重的全球性问题,会带来严重的健康风险并影响食品安全,尤其是在马来西亚这样以大米为主食的国家。本研究旨在评估各种烹饪处理方法在减少马来西亚大米中金属污染方面的效果,重点是吸收烹饪(PBA)前的沸腾处理。采用串联电感耦合等离子体质谱法(ICP-MS/MS)测量金属含量,并根据美国环保局的指导方针评估健康风险。结果发现,在吸收烹饪之前先煮沸可去除 77.9% 的有毒金属和 68.4% 的必需金属,同时将砷(As)、镉(Cd)和铅(Pb)的浓度保持在允许限值以下。确定性健康风险评估表明,PBA 可使砷暴露的危害指数降低 84.5%,终生致癌风险降低 88.9%。镍(Ni)和锌(Zn)的危害商数在所有年龄组中都是可接受的,只有砷在儿童中的危害商数超过了允许限值。蒙特卡洛模拟显示,无论采用哪种烹饪方法,各年龄组中超过 95% 的人因接触砷而面临不可接受的非致癌和致癌风险。总之,PBA 能有效降低金属浓度和健康风险,尤其是大米中的有毒金属。未来的研究可以通过分析金属生物利用率和金属(尤其是砷)的标本来提高风险评估的准确性。
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Health risk assessment of metal contamination in Malaysian rice (Oryza sativa): The impact of parboiling on toxic metal reduction prior to cooking

Metal contamination in rice grains is a critical global issue, posing serious health risks and affecting food safety, especially in countries like Malaysia where rice is a staple food. This study aimed to assess the effectiveness of various cooking treatments, with a focus on parboiling before absorption cooking (PBA), in reducing metal contamination in Malaysian rice. Metal levels were measured using tandem inductively coupled plasma mass spectrometry (ICP-MS/MS), and health risks were assessed following USEPA guidelines. Parboiling before absorption cooking was found to eliminate 77.9% of toxic metals and 68.4% of essential metals while keeping arsenic (As), cadmium (Cd) and lead (Pb) concentrations below permissible limits. Deterministic health risk assessment indicated that PBA reduced hazard index by 84.5% and lifetime carcinogenic risk (LCR) from As exposure by 88.9%. Hazard quotient for nickel (Ni) and zinc (Zn) remained acceptable for all age groups except for As in children, where LCR exceeded permissible limits. Monte Carlo simulations revealed that over 95% of individuals across age groups faced unacceptable non-carcinogenic and carcinogenic risks from As exposure, regardless of cooking method. In conclusion, PBA effectively lowered metal concentrations and health risks, especially for toxic metals in rice. Future studies could enhance risk assessment accuracy by analysing metal bioavailability and speciation of metals particularly As.

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来源期刊
CiteScore
5.80
自引率
9.10%
发文量
655
审稿时长
2.9 months
期刊介绍: The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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