Dietary intake assessment of macro, trace, and toxic elements via consumption of kimchi in South Korea

Abstract

BACKGROUND Kimchi, a Korean food, is now produced and consumed in many other countries. In this study, the macro, trace, and toxic element content in varieties of kimchi from Korea and China was evaluated. A health‐risk assessment, involving the calculation of estimated dietary intake values, was undertaken. To discriminate among samples with different origins, linear discriminant analysis (LDA) and principal component analysis (PCA) were applied. RESULTS The analytical methods used for analyses were successfully validated. In the quantification of elements, no significant differences were detected in the concentrations of the elements that were analyzed. Based on the fresh weight of kimchi, among the macro elements, the concentrations of Na and K were relatively high, with values of 4181.9–9919.8 mg kg−1 and 1661.8–6623.5 mg kg−1, respectively. Among the trace elements that were analyzed, zinc in Korean samples, and strontium in Chinese samples showed the highest concentrations, at 2.67 and 2.98 mg kg−1, respectively. Concentration levels of the toxic trace elements were within permissible limits. The amount of daily intake and provisional daily intake of each element calculated based on kimchi intake confirmed its safety for consumption. Linear discriminant analysis and PCA successfully discriminated among the samples of Chinese and Korean origin. CONCLUSION The provisional daily intake of the toxic elements was within provisional tolerable daily intake values. The normal intake of kimchi could not pose a threat upon consumption. © 2019 Society of Chemical Industry

Determination of Toxic Elements and Arsenic Species in Salted Foods and Sea Salt by ICP–MS and HPLC–ICP–MS

“…According to the World Health Organization, the Provisional Tolerable Weekly Intake Levels (PTWI) are 15 μg/kg body weight for As, 25 μg/kg body weight Cd, and 7 μg/kg body weight Pb . Therefore, our results suggest that the salted foods analyzed in the present study do not pose any health concern to consumers under normal diet.…”

Quantification of heavy metals and health risk assessment in Sichuan pickle

“…(2020). The mean values of Zn in both SIP (2.516 mg/kg) and SHP (2.698 mg/kg) samples were close to Korea kimchi with 2.67 mg/kg (Hwang et al., 2019). In addition, the concentrations of Cd, Cr, and Pb in processed fruits’ products reported by Abbasi et al.…”

“…The mean Pb and Cd concentrations of SIP in the present study with 0.106 and 0.015 mg/kg, respectively, were much lower than the concentrations of Pb ranging from 0.544 to 1.104 mg/kg and the concentrations of Cd ranging from 0.051 mg/kg to 0.159 mg/kg, respectively, in pickle samples reported by Zhao et al (2020), but close to the concentration of Pb with 0.17 mg/kg reported by Peng et al (2020). The mean values of Zn in both SIP (2.516 mg/kg) and SHP (2.698 mg/kg) samples were close to Korea kimchi with 2.67 mg/kg (Hwang et al, 2019). In addition, the concentrations of Cd, Cr, and Pb in processed fruits' products reported by Abbasi et al (2020) were 22.94 ± 6.91, 12.97 ± 3.91, and 12.53 ± 3.77 mg/kg, respectively, which were hundred times higher than the contamination level in Sichuan pickles of this study.…”

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

“…Ingestion of contaminated food and beverages is considered one of the major routes of exposure to these toxic metals [3] . Therefore, dietary exposure is an important step to assess the risk of heavy metals from thyme and its quantification of the likely intake is practiced through the dietary exposure assessment by combining food consumption data with the concentration of heavy metals [4] , [5] .…”