Heavy metals hazards from Nigerian spices
Rose Ngozi Asomugha1, Nnaemeka Arinze Udowelle2, Samuel James Offor3
1Department of Chemistry, Faculty of Science, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.
Roczniki Panstwowego Zakladu Higieny
|August 23, 2016
Summary
Heavy metal contamination, particularly lead, in Nigerian spices poses a public health risk. Quality control is crucial to protect consumers from potential toxic metals in food products.
Area of Science:
- Environmental Science
- Food Safety
- Public Health
Background:
- Natural spices are integral to Nigerian cuisine but susceptible to heavy metal contamination during drying.
- This contamination presents a significant health risk to consumers due to potential toxic metals.
Purpose of the Study:
- To quantify heavy metal levels in commonly consumed spices in Awka, Nigeria.
- To assess the associated health risks from these metal concentrations in food products.
Main Methods:
- Analysis of heavy metal concentrations (Zn, Fe, Pb, Cr, Co, Ni) in six spice varieties.
- Calculation of Target Hazard Quotient (THQ) and Estimated Daily Intakes (EDI).
Main Results:
- Lead, iron, and zinc levels exceeded permissible limits in the analyzed spices.
- Lead concentrations were 8-30 times higher than WHO/FAO limits in several spices.
- While THQ and EDI were within acceptable ranges, lead levels indicate a concern.
Conclusions:
- Lead contamination in spices sold in Awka contributes to the overall lead body burden.
- Implementing robust quality control for herbal food products is essential for consumer protection.
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