Human health risk assessment of heavy metals in beer brands from Tanzania market.

Heavy metal contamination in the environment, often resulting from industrial activities, mining, and improper waste disposal, leads to the accumulation of heavy metals in soil, water, air, drinks and food. Prolonged exposure to these metals can cause serious health issues in humans, including neurological damage, kidney failure, respiratory problems, and an increased risk of cancer. High levels of heavy metals in food are hazardous to human health. Heavy metals can find their way into beer at different stages, including through raw materials, the brewing process, equipment, bottling, and storage. This study examined the presence of Cu, Cd, Pb, Cr, Fe, and Zn in ten of the most consumed beer brands in Tanzania using an atomic absorption spectrometer (AAS). The results showed that the concentration of heavy metals in the beer samples increased in the order of Zn < Cu < Fe < Cr. Cd and Pb were not detected in any beer samples. Compared to WHO guidelines, the levels of Zn and Cu were below the limit, while Fe and Cr exceeded it. Estimated daily intake (CDI), hazard quotient (HQ), hazard index (HI), and incremental lifetime cancer risk (ILCR) were used to evaluate the potential human health risks. The EDI values of Fe and Zn were lower than the provisional maximum tolerable daily intake (PMTDI) set by the FAO/WHO. However, the mean EDI for Cr surpassed the recommended value, posing a potential risk for moderate and high beer consumers. The HQ and HI values for Zn and Fe were below 1, signifying no non-carcinogenic health concerns. In contrast, Cr had HQ and HI values greater than 1, indicating a notable non-carcinogenic health risk through beers consumption. ILCR due to Cr ranged from 0.029 to 0.695. These ILCR values for Cr in all beer samples are above range of ${10}^{-6}-{10}^{-4}$ recommended by USEPA, suggesting a potential carcinogenic risk linked to this toxic metal and, consequently, a possible cancer risk for beer consumers. Therefore, beer manufacturers should continuously work to minimize public health risks. Additionally, further research involving a larger variety of beer brands and the implementation of policy interventions is needed.