Beverages as a source of toxic trace element intake

Area of Science:

• Environmental Health
• Food Safety
• Toxicology

Background:

• Beverages are a potential source of dietary exposure to toxic trace elements.
• Previous research has not comprehensively assessed the trace element content of various common beverages.

Purpose of the Study:

• To quantify lead, cadmium, nickel, chromium, arsenic, and mercury in different beverages.
• To estimate the daily intake of these trace elements from beverage consumption.
• To compare findings with established Danish maximum limits.

Main Methods:

• Inductively coupled plasma mass spectrometry (ICP-MS) was used for elemental analysis.
• Beverage samples included wine, cocoa, tea, and vegetable juices.
• Dietary intake was estimated based on typical consumption patterns.

Main Results:

• Wine exhibited significantly higher lead concentrations compared to other beverages.
• Cocoa showed elevated levels of cadmium and nickel.
• Certain vegetable juices were also found to be high in nickel.
• Consumption of half a bottle of wine daily could double lead intake, contributing 12% to the Provisional Tolerable Weekly Intake (PTWI).
• Cocoa is a notable source of cadmium and nickel; tea and vegetable juices contribute to nickel intake.

Conclusions:

• Beverage consumption, particularly wine and cocoa, represents a significant source of dietary exposure to toxic metals like lead and cadmium.
• Elevated nickel levels in some vegetable juices and tea warrant attention.
• Findings highlight the importance of monitoring trace element content in beverages to ensure public health and compliance with regulatory limits.