Heavy metals in spices commonly consumed in Republic of Korea

Chemical and microbial risk assessment of wild edible plants and flowers

The document focuses on the chemical and microbial risk assessment of wild edible plants (WEPs) and flowers, highlighting potential risks from heavy metals, pesticides and microorganisms. WEPs are valuable for human nutrition and gastronomy, offering essential compounds and health benefits. They are also seen as a sustainable food source. The study used various data sources and methodologies, including microbiological load and heavy metals' analysis, to assess the risks associated with WEPs. Consumption data were gathered to comprehensively assess exposure assessment. This document provides detailed recommendations for risk characterisation and management to mitigate potential health hazards associated with WEPs. The document was developed as part of the EU-FORA fellowship programme, which aims to enhance food risk assessment expertise through training to ensure preparedness for future risk analysis needs.

Heavy metals in spices and herbs from worldwide markets: A systematic review and health risk assessment

Culinary spices and herbs, renowned for their flavor, aroma, and medicinal properties, contain essential nutrients but also may pose health concerns due to heavy metal contamination. This systematic review, in accordance with PRISMA guidelines, investigates the global concentrations of heavy metals in culinary spices and herbs, and evaluates associated health risks. Fifty peer-reviewed studies from Scopus, PubMed, and Web of Science were examined and findings revealed variations in heavy metal content based on country of origin and spice type. In the MENA region, caraway and green cardamom from Bahrain had high levels of Pb (2.2 μg/g) and Cd (0.9 μg/g). Indian spices like cloves and Ajwain seeds exhibited high levels of iron (17.87 ± 8 mg/kg) and calcium (1353 ± 10 mg/kg). African and European spices showed regional disparities, with some exceeding permissible Pb and Cd limits. Non-carcinogenic human health risk assessments via oral exposure pathway conducted on reported Cd, Ni, and Cu concentrations throughout the reviewed global studies revealed no risks across all regions and for all spices and herbs under study except in Turkey for Cd levels found in chamomile with hazard quotients ranging between 1.26 and 1.47. On the other hand, carcinogenic risks varied based on reported Pb concentrations, ranging from 8.5 × 10-8 to a maximum of 4.96 × 10-3. These findings underscore the need for global vigilance in food safety practices and future research in countries with less stringent policies. Recommendations include improved agricultural practices, enhanced soil management, and stringent post-harvest procedures to mitigate contamination.

Lead content in cinnamon and its health risk assessment for Ecuadorian consumers

Lead (Pb) is a poisonous metal that affects organs and the nervous system. Its presence in spices such as cinnamon has been identified as a potential human exposure pathway. In late October 2023, a safety alert was issued in the United States regarding four children with elevated Pb levels in their blood after consuming apple-cinnamon fruit puree manufactured and exported by an Ecuadorian company. Thus, this study aimed to determine the Pb content in 61 ground and stick cinnamon samples, from different commercial brands and lots sold in Ecuador. Results showed that ground cinnamon samples had almost twice the level of Pb (0.80 ± 0.75 mg/kg) than stick samples (0.36 ± 0.28 mg/kg). Three ground samples had Pb content above the maximum level established by Ecuadorian and European Union regulations (2.0 mg/kg). A Kruskal-Wallis test showed significant differences in Pb content between ground and stick cinnamon (p < 0.05). The HQ values showed negligible non-carcinogenic effects for children and adults, even at the highest Pb content. However, the carcinogenic risk of ground cinnamon at maximum and mean Pb concentrations was found for the population. Our study highlights the deficiencies in current surveillance systems and the lack of effective national regulations for exposure to foodborne metals.

Impact of source, packaging and presence of food safety management system on heavy metals levels in spices and herbs

Spices and herbs are susceptible to various contaminants, including heavy metals. Our study aimed to quantify the levels of lead (Pb), mercury (Hg), cadmium (As), and cadmium (Cd) in 96 composite samples of 13 herbs and spices frequently consumed in Lebanon. Twenty percent (19/96) and 4% (4/96) of the samples exceeded the permissible levels of Pb and Cd, respectively and all the samples met the permissible levels of As and Hg according to Codex Alimentarius standards. For Pb and Cd, unpackaged samples had the highest levels of unacceptable samples of 31% (8/26) and 8% (2/26), respectively. The samples locally packaged in companies with and without Food Safety Management System (FSMS) had the same levels of unacceptable samples of 12% (3/26) and 4% (1/26) for Pb and Cd, respectively. Imported packaged samples had unacceptable levels of Pb (28% (5/18)) and were acceptable for the three other heavy metals.

Personal Strategies to Reduce the Cardiovascular Impacts of Environmental Exposures

Ubiquitous environmental exposures increase cardiovascular disease risk via diverse mechanisms. This review examines personal strategies to minimize this risk. With regard to fine particulate air pollution exposure, evidence exists to recommend the use of portable air cleaners and avoidance of outdoor activity during periods of poor air quality. Other evidence may support physical activity, dietary modification, omega-3 fatty acid supplementation, and indoor and in-vehicle air conditioning as viable strategies to minimize adverse health effects. There is currently insufficient data to recommend specific personal approaches to reduce the adverse cardiovascular effects of noise pollution. Public health advisories for periods of extreme heat or cold should be observed, with limited evidence supporting a warm ambient home temperature and physical activity as strategies to limit the cardiovascular harms of temperature extremes. Perfluoroalkyl and polyfluoroalkyl substance exposure can be reduced by avoiding contact with perfluoroalkyl and polyfluoroalkyl substance-containing materials; blood or plasma donation and cholestyramine may reduce total body stores of perfluoroalkyl and polyfluoroalkyl substances. However, the cardiovascular impact of these interventions has not been examined. Limited utilization of pesticides and safe handling during use should be encouraged. Finally, vasculotoxic metal exposure can be decreased by using portable air cleaners, home water filtration, and awareness of potential contaminants in ground spices. Chelation therapy reduces physiological stores of vasculotoxic metals and may be effective for the secondary prevention of cardiovascular disease.

Comparison of Essential and Toxic Metals Levels in some Herbal Teas: a Systematic Review

In the present study, we reviewed the literature as a systematic review to investigate the concentration of some metals (essential, none essential, and toxic metals) in herbal teas and their health risks. The search extended the literature from the database, including Google Scholar, PubMed, and Scopus, using the terms "herbal teas" combined with "heavy metals, essential metals, thyme, rosemary, chamomile, and tea" also with "iron, zinc, aluminum, chromium, cobalt, nickel, manganese, arsenic, cadmium, and lead" in titles and abstracts. The search was limited to articles published from 2012 to 2023 years. Initially, 212 articles were found; by detailed consideration, only 49 papers fit the inclusion criteria and were selected for further study. The mean of metal concentration, standard deviation, data distribution, and sample size were applied to generate data from the articles. The results indicated that all commonly consumed herbal teas included metals. None of them meet the requirements of the WHO requirements. However, more than 70% of their health risks are acceptable. The risks of arsenic and lead in tea and cadmium in black tea were considerably higher than in others. According to the review results, it is important to prevent heavy metal contamination of herbal teas by modifying cultivation patterns and also to prevent to consumption of low-quality herbal teas.

Lead Exposure of Four Biologically Important Common Branded and Non-branded Spices: Relative Analysis and Health Implication

Technological advances and socioeconomic development of Bangladesh are leading to the best choice between branded and non-branded powdered spices. But toxic metal issues can be another factor to elect them. So lead (Pb) exposure and its consequence on the human body for these two categories of four common spices have been ascertained here. A validated laboratory method using hot plate digestion and flame atomic absorption spectrometry (FAAS) has been used for that. The obtained mean concentration of Pb in branded and non-branded spice powders followed the decreasing order of turmeric > coriander > red chili > cumin powder and turmeric > red chili > cumin > coriander powder, respectively, where, in any analysis mode, the non-branded items are potentially ahead of Pb exposure. The market-based mean concentration between these two categories was not a significant difference (t-test). Approximately 90% of the spice samples have shown within the maximum allowable limit by Bangladesh Standard. The sum of estimated daily intake indicated that most of the city market (67%) for non-branded items and some branded (33%) samples have crossed the maximum tolerable daily intake (> 0.21 mg/kg). So, the human health risk assumption for the inhabitant of studied areas suggests there is no significant level of risk for them due to the consumption of spices regarding non-carcinogenic risk factor (THQ and total THQ) and carcinogenic risk factor (CR). But the development of a quality control process for loose spice powders as well as toxic metal screening from raw materials to finish products urgently needed and continuous monitoring with identifying the source of toxic metal is highly recommended.

Determination of heavy metals contamination in thyme products by inductively coupled plasma mass spectrometry

Thyme herbs constitute a major part of the Mediterranean diet and are gaining worldwide popularity. However, their chemical contamination with toxic metals may put consumers at a health risk. The objective of this study was to assess the incidence of Arsenic (As), Cadmium (Cd), Lead (Pb) and Mercury (Hg) in thyme-containing products. Composite samples were collected twice at six-month interval. Samples were digested by microwave digestion oven and analyzed by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). 11%, 22%, and 86% of samples had unacceptable levels of As, Hg and Pb respectively according to the international standards set by Codex Alimentarius and all the samples had acceptable limits of Cd. This study highlighted the importance of monitoring and enforcing regulatory actions related to the contamination of the food chain with heavy metals.

The Content of Cd and Pb in Herbs and Single-Component Spices Used in Polish Cuisine

Spices and herbs play an important role in the human diet, mostly due to the presence of essential oils and high antioxidant activity. Therefore, the toxicity of metals raises concerns about the safety of consumption of spices and herbs. This paper examines the content of Cd and Pb in fresh and dried herbs and single-component spices that are the most popular in Polish cuisine: 100 samples of nine kinds of dried herbs, 184 samples of 15 kinds of fresh herbs and 148 samples of 14 kinds of loose single-component spices. The level of Cd and Pb was determined using the GF AAS method. The safety of herbs and spices for consumption was estimated based on the percentage intake of Cd and Pb compared with the tolerable intake (% TWI, % BMDL), chronic daily intake (CDI), target hazard quotient (THQ), hazard index (HI) and comparisons of the results of chemical analyses with the maximum admissible levels of Cd and Pb in Poland and in the European Union. Calculated per fresh weight of the product, dried herbs on average contained 0.134 ± 0.168 mg of Cd and 0.548 ± 0.161 mg of Pb per kg^-1, fresh herbs on average contained 0.004 ± 0.007 mg of Cd and 0.039 ± 0.033 mg of Pb per kg^-1, and the mean content of Cd in spices was 0.017 ± 0.019 mg per kg^-1 and 0.064 ± 0.050 mg of Pb. The % TWI, % BMDL, CDI, THQ and HI (Cd + Pb) for all the analysed products were lower than 1. The results do not imply a risk due to the supply of Cd and Pb with the diet to the human body, primarily due to the small intake of these products. However, it should be highlighted that the content of Cd in dried coriander and estragon and that of Pb in watercress, jiaogulan, celery, basil and dill exceeded the acceptable limit. Thus, their consumption for people from particularly sensitive groups such as babies, pregnant and breastfeeding women and people should be carefully limited.

An Inductively Coupled Plasma Optical Emission Spectrometric Method for the Determination of Toxic and Nutrient Metals in Spices after Pressure-Assisted Digestion

The aim of this study was to develop a simple and rapid inductively coupled plasma optical emission spectrometric (ICP-OES) method for the determination of 17 metals (Ag, Al, B, Ba, Bi, Ca, Cd, Co, Cr, Cu, Fe, Mg, Mn, Ni, Pb, Tl and Zn) in packaged spices. For this purpose, the spice samples (200 mg) in the form of powder were submitted to pressure-assisted wet-acid digestion with a mixture of 6 mL concentrated HNO3 and 1 mL H2O2. The proposed method was validated in terms of linearity, trueness, precision, limits of detection (LODs) and limits of quantification (LOQs). Good method trueness, precision and linearity were observed for the examined elements. The LODs of the examined analytes ranged between 0.08 and 5.95 mg kg−1. The present method was employed for the analysis of twenty-two packaged commercially available spices including asteroid anise, clove, cardamon, cinnamon, curry, coriander, turmeric, cumin, white pepper, black pepper, nutmeg, allspice, red pepper, paprika, ginger, green pepper and pink pepper from the Greek market that are widely consumed. A wide variety of metal of different concentration ranges were determined in the samples.

Multivariate analysis of metals contents in spices commonly consumed in republic of Korea

Concentrations of lead (Pb), cadmium (Cd), arsenic (As), mercury (Hg), zinc (Zn), calcium (Ca), iron (Fe), nickel (Ni) and copper (Cu) were determined in 310 samples of commonly consumed spices from the market in Korea. The content of metals was assayed by acid wet digestion followed by inductively coupled plasma mass spectrometry (ICP-MS) or ICP. The content of Hg was analysed using a direct mercury analyser (DMA). Leafy spices had a significantly higher content of Pb, Cd, As, Hg, Ca and Ni when compared to those of fruit spices. Principal component analysis/cluster analysis (PCA/CA) analyses showed a high positive correlation and close proximities in the content of Pb and As in all samples, Zn and Ca in leafy spices and Cd and Zn in fruit spices.

Zn, Cu, and Fe Concentrations in Dehydrated Herbs (Thyme, Rosemary, Cloves, Oregano, and Basil) and the Correlation with the Microbial Counts of Listeria monocytogenes and Other Foodborne Pathogens

Zn, Cu, and Fe concentrations were measured in dehydrated herbs (thyme, rosemary, cloves, oregano, and basil) marketed in bulk or packaged in glass or polyethylene terephthalate (PET). Microbial counts of Listeria monocytogenes and other five foodborne pathogens were also checked when herbs were previously added to the growing media. The highest mean concentrations were found in basil for Zn and Cu, and in thyme and basil for Fe; the lowest ones for these minerals were in cloves (p < 0.05). Basil had significantly higher microbial counts in five of the six foodborne pathogens studied (p < 0.05). Cloves have the best hygienic quality as there is no microbial growth of L. monocytogenes, Clostridium perfringens, and Bacillus cereus; they therefore could be used as a natural preservative in food. Aromatic herbs marketed in bulk showed a significantly higher microbial count (p < 0.05). Zn, Cu, and Fe concentrations were positively correlated with microbial growth for L. monocytogenes, C. perfringens, B. cereus, and psychrophilic microorganisms (p < 0.05), so they could act as a growing factor for the foodborne pathogens.

Biomonitoring of Mercury in Hair among a Group of Eritreans (Africa)

Small-scale or artisanal mining, using gold-mercury amalgamation to extract gold from ore, is a significant source of exposure for the workers and nearby populations. Few studies on hair mercury (Hg) have been conducted in Africa despite the fact that Africa has several gold deposits. No studies have been conducted in Eritrea that is one of the emerging gold producing countries in Africa. The aim of the study was to assess the Hg concentration in hair samples (n = 120) of a population living in Asmara, capital of Eritrea, and to evaluate the influence of some factors on the Hg levels in hair. Information on age, height, weight, occupation, smoking and fish consumption of participants were collected via questionnaire. Hair Hg concentration was significantly higher among women compared to men (p < 0.001) and among women preparing spicy products in Medeber market compared to those who did other jobs (p = 0.010). These results highlight the need for routine biomonitoring surveys and for health promotion campaigns devoted to local decision makers and workers.