An experimental study of arsenic and lead concentration in common food sources

Abstract

This study estimated the concentration of arsenic (As) and lead (Pb) in commonly used food items: chicken meat, potato and lentils. Furthermore, it also determined the contribution of As and Pb in food through leaching by different types of utensils. Samples of food were bought from open market of Karachi, Pakistan. Each food item was cooked under standardized condition for 20 minutes. The food samples were cooked in utensils made of four different types of materials which are commonly used for cooking. The As and Pb concentrations were determined by inductively coupled plasma mass spectrometry. None of the food items were free of As or Pb. Lentils cooked in aluminium and steel cookware had high concentration of Pb (55.1 and 34.6 ng/gm, respectively). The As concentration was higher in chicken meat (ranged from 41.3 to 47.7 ng/gm) compared to other food items. The chicken meat was uniformly contaminated with high As levels irrespective of the utensil material used for cooking. Thus, chicken meat could be potentially contaminated from external environment (mostly likely during raising). Aluminium or steel utensils have particular interaction with lentils and causes leaching of Pb during cooking. Exposure from As and Pb can be reduced by regulating food items and quality of cooking utensils.

The role of the poultry industry on kidney and genitourinary health in Pakistan

“…They found high arsenic concentrations, ranging above 41.3 ng/g, over twice the tolerated weekly intake of 15µg/g body weight. 23 The impact of this contamination has been analyzed at both cellular and histological level. At the University of Agriculture, Faisalabad, Mashkoor and Khan compared the pathological effects of arsenic (50 mg/kg) on the blood and body tissues of 90-day broiler chickens.…”