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Lead in duplicate diet samples from an academic community.
Sónia D Coelho1, M Ramiro Pastorinho2, Takaaki Itai3
1Department of Biology & Centre for Environmental and Marine Studies (CESAM), University of Aveiro, 3810-193, Aveiro, Portugal; Center for Marine Environmental Studies (CMES), Ehime University, Bunkyo-cho 2-5, Matsuyama 790-8577, Japan.
The Science of the Total Environment
|September 2, 2016
Summary
This study measured dietary lead (Pb) intake in Portugal, finding it in all food samples. Some participants showed risks of cardiovascular and kidney damage from lead exposure.
Area of Science:
- Environmental Science
- Public Health
- Toxicology
Background:
- Lead exposure is a significant environmental and public health concern, originating from industrial activities.
- While multiple sources exist, food remains a primary exposure route for the non-smoking population.
- Lead (Pb) contamination poses risks due to its presence in gasoline, paints, plumbing, ceramics, and tobacco.
Purpose of the Study:
- To determine the dietary intake of lead (Pb) in a population group in Portugal.
- To assess potential health risks associated with lead consumption from food.
Main Methods:
- Duplicate diet samples were collected from 30 participants at the University of Aveiro.
- Lead (Pb) levels were quantified in the food samples using analytical methods.
- Estimated daily intake and potential health risks were calculated based on consumption data.
Main Results:
- Lead (Pb) was detected in all analyzed food samples, with concentrations ranging from 0.009 to 0.10 mg/kg wet weight.
- Estimated daily lead intake varied between 0.22 and 3.5 μg/kg body weight/day.
- Risk assessment indicated that 3.3% of participants may face cardiovascular risks and 26.7% may face nephrotoxic effects.
Conclusions:
- Dietary intake of lead (Pb) is a concern for the studied population in Portugal.
- A significant percentage of the population may be at risk for lead-induced cardiovascular and kidney damage.
- Public health strategies should address dietary lead exposure to mitigate associated health risks.
