Perchlorate contamination of tea leaves and a corresponding probabilistic dietary risk assessment using Monte Carlo
Qinghua Yao1, Sun-An Yan1, Wenjing Liu1
1Fujian Key Laboratory of Agro-Products Quality and Safety, Institute of Quality Standards Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences, Fuzhou, China.
Abstract:
Perchlorate is known as a thyroid disrupter. Its contamination in various tea samples was monitored, and 286 samples belonging to four types of tea leaves were analysed. The detection rate of perchlorate in tea was 99.3%. The mean concentration in different tea types decreased in order from green tea, oolong tea, white tea to black tea. A probabilistic approach was performed to evaluate the dietary exposure of perchlorate for six different subpopulations. The daily intakes (EDIs) for consumers over the age of 41 were higher than that of other subpopulations. The hazard quotient for six groups was lower than 1 even at the extreme percentile (P99). It indicates that the risk of dietary exposure to perchlorate from tea consumption for Fujian people is acceptable without considering other foodstuffs. However, the high occurrence of perchlorate in tea samples suggested that the actual source of this contaminant should be further investigated.
