Essential and Potentially Toxic Elements (PTEs) Content in European Tea (Camellia sinensis) Leaves: Risk Assessment for Consumers

Abstract

Tea (Camellia sinensis) is the second most consumed beverage worldwide, playing a key role in the human diet. Tea is considered a healthy drink, as its consumption has been linked to a lower risk of cardiovascular disease-related events and death, stroke, metabolic syndrome and obesity. However, several studies have shown that C. sinensis is a hyperaccumulator of Al and other elements that are considered potentially toxic. In the present study, the contents of 15 elements (both essential and toxic) were determined for the first time in tea leaves collected in tea gardens located in six different European countries and processed to provide black and green tea. The results showed that Al was the major toxic element detected, followed by Ni, Cr, Pb, As, Cd, Ag, and Hg. Essential elements were detected in the order of Mn, Fe, Zn, Cu, Co, and Se. Statistically significant correlations (p < 0.05) were found in the distribution of some elements, highlighting mechanisms of synergic or antagonist interaction. Multivariate analysis revealed that geographical origin was the main driver in clustering the samples, while the different treatment processes (black or green) did not significantly affect the contents of elements in the leaves. The estimation of potential non-carcinogenic risk revealed no risk for the consumption of European teas for consumers in terms of potentially toxic elements.

Comparative Analysis of Hot and Cold Brews from Single-Estate Teas (Camellia sinensis) Grown across Europe: An Emerging Specialty Product

“…Very recently, we conducted a study on the content of 15 elements (both potentially toxic and essential) in tea leaves collected from the same tea gardens reported here and found that there was no risk from the consumption of European teas for consumers in terms of potentially toxic elements [ 37 ]. This present investigation now builds on to this existing information regarding the characterization of European teas in terms of potential health benefits as assessed through their antioxidant profile, polyphenol content and metal chelating activity in both the more popular hot water brews and in the upcoming popularity of cold water brews.…”

Mercury in honey from the Marche region (central Italy). Risk assessment from human consumption and its use as bioindicator of environmental pollution

“…The honey safety was evaluated by comparing the concentrations obtained with the legal values that set limits for this contaminant in the honey matrix. Additionally, the potential non−carcinogenic health risk associated with element exposure through consumption was estimated based on the hazard quotient (HQ) measured by comparing the average daily intake dose (ADD) to the corresponding daily intake reference dose (RfD) (Equation (1) and (2)) [ 44 ]: where C (mg kg −1 ) is the mean concentration of the Hg in honey, IR is the average honey consumption (2.7 g person −1 day −1 ) [ 45 ], BW is the average body weight of an adult (70 kg), and RfD (mg kg −1 day −1 ) is the daily intake reference dose suggested by World Health Organization (Joint FAO/WHO Expert Committee on Food Additives) [ 23 ]. An HQ of less than 1 shows no significant risk of non−carcinogenic effects on consumers.…”

Do You Know What You Drink? Comparative Research on the Contents of Radioisotopes and Heavy Metals in Different Types of Tea from Various Parts of the World

“…Teas are categorized into three main types according to the production process. A distinction is made between non-fermented green tea, semi-fermented oolong tea and fully fermented black tea [ 4 , 5 ]. In addition to these main types, there are others such as white, yellow and pu-erh.…”