التفاصيل البيبلوغرافية
| العنوان: |
Mercury contents and potential exposure risk of rice-containing food products. |
| المؤلفون: |
Wang, Xin1 (AUTHOR), Wang, Yingjun1 (AUTHOR) yjw@sdu.edu.cn, Zhang, Yaqi1 (AUTHOR), Liu, Ziyan1 (AUTHOR), Ji, Xiaomeng1 (AUTHOR), Cai, Yong1,2 (AUTHOR) |
| المصدر: |
Journal of Environmental Sciences (Elsevier). Feb2025, Vol. 148, p683-690. 8p. |
| مصطلحات موضوعية: |
*MANUFACTURING processes, SNACK foods, RICE products, PADDY fields, CEREALS as food, PROCESSED foods, RICE |
| مستخلص: |
• Total mercury and methylmercury were analyzed in different types of commercially available cereal-based foods in China. • Rice was the main source of mercury and methylmercury in cereal foods. • Mercury intake through rice-based snack food as supplementary cannot be ignored. Mercury (Hg), especially methylmercury (MeHg), accumulation in rice grain due to rice paddy possessing conditions conducive to Hg methylation has led to human Hg exposure through consumption of rice-based daily meals. In addition to being a food staple, rice is widely used as a raw material to produce a vast variety of processed food products. Little is known about Hg levels in snacking rice-food products and potential Hg exposure from consumption of them, besides previous studies on infant rice cereals. Aiming to provide complementary information for a more complete assessment on Hg exposure risk originated from Hg-containing rice, this study determined total Hg (THg) and MeHg levels in 195 rice-containing and rice-free processed food products covering all major types of snack foods marketed in China and the estimated daily intake (EDI) of dietary Hg from the consumption of these foods. The results clearly showed THg and MeHg contents in rice-containing foods were significantly higher than rice-free products, suggesting the transfer of Hg and MeHg from the rice to the end products, even after manufacturing processes. Moreover, significant positive correlations were observed between THg, MeHg, or MeHg/THg ratio and rice content for samples containing multiple grains as ingredients, further indicating the deciding role of rice for Hg levels in the end food products. Although the EDI of THg and MeHg via rice-based food products were relatively low compared to the reference dose, it should be considered these snacking food products would contribute additive Hg intake outside of the daily regular meals. [Display omitted] [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
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