Human Health Risk Assessment through Roasted Meats Consumption

Luana C. S. Leite, Elaine S. de P. Melo, Daniela G. Arakaki, Elisvânia F. dos Santos and Valter A. do Nascimento
Additional contact information
Luana C. S. Leite: Group of Spectroscopy and Bioinformatics Applied to Biodiversity and Health, School of Medicine, Postgraduation Program in Health and Development in the Midwest Region, Faculty of Medicine, Federal University of Mato Grosso do Sul, Campo Grande MS 79079-900, Brazil
Elaine S. de P. Melo: Group of Spectroscopy and Bioinformatics Applied to Biodiversity and Health, School of Medicine, Postgraduation Program in Health and Development in the Midwest Region, Faculty of Medicine, Federal University of Mato Grosso do Sul, Campo Grande MS 79079-900, Brazil
Daniela G. Arakaki: Group of Spectroscopy and Bioinformatics Applied to Biodiversity and Health, School of Medicine, Postgraduation Program in Health and Development in the Midwest Region, Faculty of Medicine, Federal University of Mato Grosso do Sul, Campo Grande MS 79079-900, Brazil
Elisvânia F. dos Santos: Faculty of Pharmaceutical Sciences, Food, and Nutrition, Federal University of Mato Grosso do Sul—UFMS, Campo Grande MS 79079-900, Brazil
Valter A. do Nascimento: Group of Spectroscopy and Bioinformatics Applied to Biodiversity and Health, School of Medicine, Postgraduation Program in Health and Development in the Midwest Region, Faculty of Medicine, Federal University of Mato Grosso do Sul, Campo Grande MS 79079-900, Brazil

IJERPH, 2020, vol. 17, issue 18, 1-23

Abstract: Data on the content of metals and metalloids in roasted meats with different types of wood and charcoal are still scarce in the literature. The concentrations of metals (Al, Cr, Cd, Cu, Fe, Mg, Mn, Mo, Ni, V, and Zn) and metalloid (As) were determined by inductively coupled plasma mass spectrometry (ICP-OES) after microwave digestion, and the estimated daily intake ( EDI ) for adults was assessed to determine the hazard quotient ( HQ ). The concentrations of Al, Cr, Cu, and Fe in raw meats were below the data obtained in other countries. The concentration of As (0.17 ± 0.42–0.23 ± 0.10 mg/kg), Mg (206.77 ± 3.99–291.95 ± 8.87 mg/kg), V (0.42 ± 0.14–6.66 ± 0.80 mg/kg), and Zn (6.66 ± 0.80–48.13 ± 0.56 mg/kg) in raw meats exceeded the values in the literature. The concentrations of Mg, As, Cr, Fe, V, and Zn are high when the meat is roasted using wood. All levels of Al, As, Cr, Cu, Fe, Mg, Mn, Mo, V, and Zn in raw meats are lower than those of meat roasted with coal and wood. The content of As in meat roasted with Chromed Copper Arsenate (CCA) wood (15.10 ± 0.27–26.25 ± 1.47 mg/kg) is higher than meat roasted with charcoal (0.46 ± 0.09–1.16 ± 0.50 mg/kg). EDI and HQ values revealed a minimal exposure of the adult population to those metals through roasted-meats consumption. However, EDI values of As in some roasted meats are above standard limits. Roast meats with wood showed higher levels of major and trace elements than meats roasted with coal. High exposures, in the long-term, may cause damage to health.

Keywords: toxic metals; chronic daily intake; human health risk assessment; ICP-OES; arsenic (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

Downloads: (external link)
https://www.mdpi.com/1660-4601/17/18/6737/pdf (application/pdf)
https://www.mdpi.com/1660-4601/17/18/6737/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jijerp:v:17:y:2020:i:18:p:6737-:d:414211

Access Statistics for this article

IJERPH is currently edited by Ms. Jenna Liu

More articles in IJERPH from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().