Examination and hygienic assessment of health risk depending on heavy metals content in foods

Aim. To determine total daily intake and absorbed doses of some heavy metals with subsequent hygienic assessment of health risks associated with exposure to them. Methods. To determine the levels of heavy metals (lead, cadmium, chromium, nickel, copper and zinc) in food products included in the daily diet, actual nutritional status of 57 individuals was studied using questionnaire survey method in accordance with the existing guidelines. Samples of 18 food items were chemically analysed. Bio-materials (blood and hair) taken from randomly selected study subjects were analysed to determine the levels of heavy metals. The heavy metal levels in food products and biological media were determined by atomic absorption spectrometer («Shimadzu», Japan). Actual intake and absorbed daily doses of heavy metals were calculated using the quantitative data on the daily diet and metal levels in individual products according to the existing guidelines. Health risk values were estimated based on the gained results. Results. Various levels of heavy metals in food products were revealed. Their ranking order by levels present in basic food products (in bakery and meat products) is as follows: Zn >Cr >Ni >Cu >Pb >Cd. High levels of heavy metals intake with daily diet (compared with the reference values) were revealed. Furthermore, high absorbed doses of heavy metals, particularly chromium and nickel, were accompanied by increased concentrations in blood and hair. The dose risk ratios for chromium and nickel were assessed as 1.31 and 3.77 respectively (for other metals - 0.15-0.58). Conclusion. The daily dietary intake and absorbed doses of chromium and nickel represent respectively low and increased risk to human health among the studied heavy metals.

metals, daily diet, absorbed doses, risk level