Human Health Risk Assessment through Roasted Meats Consumption

Area of Science:

• Food Science and Technology
• Environmental Health
• Analytical Chemistry

Background:

• Limited data exists on metal and metalloid content in meats roasted with different woods and charcoals.
• Roasting methods can influence the elemental composition of meat, impacting nutritional and safety profiles.
• Understanding these variations is crucial for assessing potential health risks associated with roasted meat consumption.

Purpose of the Study:

• To quantify metals (Al, Cr, Cd, Cu, Fe, Mg, Mn, Mo, Ni, V, Zn) and metalloid (As) in roasted meats.
• To compare elemental concentrations based on roasting fuel (wood vs. charcoal).
• To assess the Estimated Daily Intake (EDI) and Hazard Quotient (HQ) for adults to evaluate health risks.

Main Methods:

• Inductively Coupled Plasma Mass Spectrometry (ICP-OES) was used for elemental analysis.
• Microwave digestion was employed for sample preparation.
• Estimated Daily Intake (EDI) and Hazard Quotient (HQ) calculations were performed for risk assessment.

Main Results:

• Raw meats showed lower Al, Cr, Cu, and Fe than reported internationally, but higher As, Mg, V, and Zn.
• Meats roasted with wood exhibited elevated levels of Mg, As, Cr, Fe, V, and Zn compared to raw meat.
• Arsenic content was significantly higher in meat roasted with CCA-treated wood compared to charcoal-roasted meat.

Conclusions:

• Wood-roasting results in higher concentrations of major and trace elements in meat than coal-roasting.
• While overall exposure is minimal, elevated arsenic levels in some wood-roasted meats warrant attention.
• Long-term high exposure to certain elements from roasted meats may pose health concerns.