Human exposure assessment to potentially toxic elements (PTEs) from tofu consumption

Area of Science:

• Food Science
• Environmental Science
• Analytical Chemistry

Background:

• Tofu is a popular plant-based protein source globally.
• Assessing potentially toxic elements (PTEs) in food is crucial for public health.
• Understanding PTE levels in diverse tofu products is needed.

Purpose of the Study:

• To quantify PTEs (V, B, Ba, Li, Sr, Cr, Ni, Al, Pb, Cd) in various tofu types.
• To evaluate potential health risks associated with tofu consumption based on PTE levels.
• To provide recommendations for safe consumption and regulatory limits.

Main Methods:

• Analysis of 130 tofu samples (natural, flavored, smoked, fresh-made) using ICP-OES.
• Determination of PTE concentrations (mg/kg ww).
• Calculation of contribution to Tolerable Daily Intake (TDI) and Benchmark Dose Level (BMDL).

Main Results:

• Aluminum (Al) showed the highest concentration (6.71 mg/kg) in flavored tofu; Nickel (Ni) was notable in smoked tofu (0.38 mg/kg).
• European and organically produced tofu exhibited higher PTE levels compared to Chinese and conventionally produced tofu.
• Consuming 200 g/day of smoked tofu contributed 39.6% to TDI; the same amount of flavored tofu contributed 23.2% to the BMDL for Pb-induced nephrotoxicity.

Conclusions:

• Mean tofu consumption poses no significant health risk to adults.
• Establishing regulatory limits for Pb, Al, and Ni in tofu is advisable.
• Consumer guidelines for specific tofu types are recommended to prevent excessive PTE intake.