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1

Estimation of the dietary exposure to pesticide residues in Polish crops in 2006

100%
Nowacka A., Gnusowski B.
Journal of Plant Protection Research
|
2007
|
tom 47
|
nr 4
469-476
The most important factors influencing the human development and health condition are nutrition habits. The quality of food including first of all health safety as well as usable attributes of products often decides about the consumer choice. Safe food should be characterized by both, adequate nutritive value and the tolerably low content of substances which presence could be a risk and threat for health, e.g. pesticide residues. The aim of the study was to estimate long-term and short-term intake of pesticide residues in Polish fruit and vegetables in 2006. The estimation of dietary exposure was based on pesticide residue data from official control of domestic crops carried out by Institute of Plant Protection and on British food consumption data. The estimated dietary intake has shown the chronic dietary exposure of consumers to the pesticide residues in 2006 in Polish crops was relatively low. For fourteen pesticide residues found in apples the long-term intake did not exceed for adult 1.4% and for toddlers 7.6% of the ADI calculated for each compound and respectively 5.1% and 28.3% of the ADI for all compounds total. For eleven residues found in black currants the data were respectively for adult 1.1% and for toddlers 3.3% of the ADI calculated for each compound and 3.3% and 10.3% of the ADI for all compounds total. The long-term exposure values for other 29 commodities were much lower than those for black currant. An acute dietary exposure was estimated for residues of endosulfan in black currants, fenhexamid in raspberries and captan in sour cherries. An acute dietary exposure did not exceed 18.9% for adults and for toddlers 43.2% of the ARfD. The results show that Polish fruit and vegetables are safe in long- as well as in short-term nutrition.
2

Mucosal immune development in early life: setting the stage

100%
Brugman S., Perdijk O., van Neerven R. J. J., Savelkoul H. F. J.
Archivum Immunologiae et Therapiae Experimentalis
|
2015
|
tom 63
|
nr 4
3
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Health risk assessment and dietary exposure of polycyclic aromatic hydrocarbons (PAHs), lead and cadmium from bread consumed in Nigeria

100%
Udowelle N. A., Igweze Z. N., Asomugha R. N., Orisakwe O. E.
Roczniki Państwowego Zakładu Higieny
|
2017
|
tom 68
|
nr 3
Objective. A risk assessment and dietary exposure to polycyclic aromatic hydrocarbons (PAHs), lead and cadmium from bread, a common food consumed in Nigeria. Material and Methods. Sixty samples of bread were collected from different types of bakeries where the heat is generated by wood (42 samples) or by electricity (18 samples) from twenty bakeries located in Gusau Zamfara (B1- B14) and Port Harcourt Rivers States (B15-B20) in Nigeria. PAHs in bread were determined by gas chromatography. Lead and cadmium were determined using atomic absorption spectrophotometry. Results. Non-carcinogenic PAHs pyrene (13.72 μg/kg) and genotoxic PAHs (PAH8), benzo[a]anthracene (9.13 μg/ kg) were at the highest concentrations. Total benzo[a]pyrene concentration of 6.7 μg/kg was detected in 100% of tested samples. Dietary intake of total PAHs ranged between 0.004-0.063 μg/kg bw. day-1 (children), 0.002-0.028 μg/kg day-1 (adolescents), 0.01-0.017 μg/kg day-1 (male), 0.002-0.027 μg/kg day-1 (female), and 0.002-0.025 μg/kg day-1 (seniors). The Target Hazard Quotient (THQ) for Pb and Cd were below 1. Lead ranged from 0.01-0.071 mg/kg with 10.85 and 100% of bread samples violating the permissible limit set by USEPA, WHO and EU respectively. Cadmium ranged from 0.01-0.03 mg/kg, with all bread samples below the permissible limits as set by US EPA, JECFA and EU. The daily intake of Pb and Cd ranged from 0.03-0.23 μg/kg bw day-1 and 0.033-0.36 μg/kg bw day-1 respectively. Incremental lifetime cancer risk (ILCR) was 3.8 x 10-7. Conclusions. The levels of these contaminants in bread if not controlled might present a possible route of exposure to heavy metals and PAHs additional to the body burden from other sources.
4
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Dietary acrylamide exposure in chosen population of South Poland

100%
Zajac J., Bojar I., Helbin J., Kolarzyk E., Potocki A., Strzemecka J., Owoc A.
Annals of Agricultural and Environmental Medicine
|
2013
|
tom 20
|
nr 2
Introduction: Acrylamide is used for wide range of industry purposes and it is produced in food during heating process. Foods with high acrylamide concentration include French fries, chips, bread crust, cereal, different baked goods. The electrophilic nature of acrylamide allows to interact with biological molecules. It is easily absorbed via the ingestion, inhalation or through the skin. Objective: Evaluation of dietary exposure to acrylamide in chosen population with respect to different age groups in South Poland and assessment of health risk. Material and Methods: Food consumption survey was conducted among 3 southern provinces in Poland. Studies involved 1470 participants. A semi-Quantitative Food Frequency Questionnaire was used. Consumption data of individuals were calculated into μg/kgbw/day. Statistics was calculated for both whole group and different age groups. MOE values were calculated. Results: Average acrylamide intake was 0.85 ± 0.82 μgacrylamide/kgbw per day and calculated 95th percentile was 1.70 μgacrylamide/kgbw/day. In general total dietary exposure decreased with age from 1.51 μgacrylamide/kgbw/day for the youngest group (6–12 years old) to 0.67 μgacrylamide/kgbw/day for the oldest one (42–60 years old). The main contributor of acrylamide in diet in all age groups are bakery products. The MOE values calculated for average acrylamide exposure in diet was 212 and 365 for BMDL10 0.18 and 0.31 mg/kgbw/day. Conclusions: Young population consume the highest amount of acrylamide thus any efforts should be done to rise their nutritional knowledge and to decrease intake of high acrylamide products (crisps and French fries). The need for promotion of knowledge how to decrease acrylamide level especially in home-made food regardless of age is necessary.
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