The levels of heavy metal, acrylamide, nitrate, nitrite, N-nitrosamine compounds in brewed black tea and health risk assessment: Türkiye

Başaran, Burhan; Abanoz, Yasemin Yavuz; Şenol, Nergiz Dila; Oral, Zeynep Feyza Yılmaz; Öztürk, Kübra; Kaban, Güzin

doi:10.1016/j.jfca.2023.105285

Cited by 10 publications

(5 citation statements)

References 62 publications

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“…Black tea: Tea is the second most consumed beverage in the world after coffee [ 78 ]. Although tea consumption has many health benefits, some studies have reported that tea contains contaminants such as acrylamide, PAHs, and N-nitrosamines that may be harmful to human health [ 79 , 80 , 81 ]. Turkey has the highest consumption of black tea [ 82 ].…”

Section: Methodsmentioning

confidence: 99%

Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey

Pekmezci

Başaran

2023

Foods

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In this study, the 10-year dietary habits of patients diagnosed with cancer (n = 1155) were retrospectively analyzed, and the relationships between dietary (red meat, white meat, fish meat, French fries, bread, instant coffee, ready-to-drink coffee, Turkish coffee, and black tea) heterocyclic amines, polycyclic aromatic hydrocarbons, acrylamide, and N-nitrosamine-based risk scores and cancer types were statistically evaluated. The foods with the highest and lowest mean dietary heat-treatment contaminant risk scores were red meat and ready-to-drink coffee, respectively. There were statistically significant differences in the dietary heat-treatment contamination risk scores based on the cancer patients’ demographic characteristics (sex, age, smoking, and body mass index) (p < 0.05). According to the cancer types, the systems with the highest and lowest dietary heat-treatment contaminant risk scores were determined as other (brain, thyroid, lymphatic malignancies, skin, oro- and hypopharynx, and hematology) and the reproductive (breast, uterus, and ovary) system, respectively. The relationship between instant coffee consumption and respiratory system cancer types, the frequency of consumption of French fries and urinary system cancer types and the consumption of meat products and gastrointestinal system cancer types were determined. It is thought that this study contains important findings regarding the relationship between dietary habits and cancer and will be a good source for other studies to be conducted in this context.

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Section: Methodsmentioning

confidence: 99%

Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey

Pekmezci

Başaran

2023

Foods

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“…Tea is one of the few plants capable of accumulating aluminum (Al) [ 68 ]. According to the latest findings, tea plants require this element for root growth and the development of tea leaves, which are known to be hyperaccumulators of aluminum [ 69 ]. It is possible that Al is used by plants to improve the uptake and utilization of phosphorus [ 70 ].…”

Section: Resultsmentioning

confidence: 99%

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

Grządka,

Bastrzyk,

Orzeł

et al. 2024

Foods

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The aim of this study was to assess the potential health risks of radioactive elements and heavy metals ingested through the consumption of various types of tea imported to the Polish market (black, green, red, oolong and white). The concentrations [Bq/kg] of radionuclides (40K, 137Cs, 226Ra, 210Pb and 228Th) in tea leaves before and after brewing were measured using γ-ray spectrometry with high-purity germanium (HPGe). The concentrations [mg/kg] of the studied elements (Fe, Cr, Cu, Mo, Al, Mn, Ni, P, V, Cd and Pb) were determined using a microwave-induced plasma optical emission spectrometer (MIP-OES). The results presented here will help to expand the database of heavy metals and radioactivity in teas. With regard to the potential health risk, the percentage of leaching of individual elements in different types of tea infusions was determined, and the assessment of the consumption risk was estimated. Since the calculated exposure factors, namely the HQ (Hazard Quotient) and THQ (Target Hazard Quotient), do not exceed critical levels, teas can still be considered health-beneficial products (most of the radionuclides as well as elements remain in the leaves (65–80%) after brewing).

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“…Acrylamide is a toxic chemical compound that can be found in various foods, such as deep-fried, roasted, and baked products that are exposed to high temperatures [ 3 , 4 ]. Its presence in these foods has attracted significant attention from both consumers and researchers due to its potential health implications [ [5] , [6] , [7] ]. Acrylamide is a known carcinogen and has been linked to an increased risk of several types of cancer, including lung cancer, prostate cancer [ 8 ], and breast cancer [ 5 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…Its presence in these foods has attracted significant attention from both consumers and researchers due to its potential health implications [ [5] , [6] , [7] ]. Acrylamide is a known carcinogen and has been linked to an increased risk of several types of cancer, including lung cancer, prostate cancer [ 8 ], and breast cancer [ 5 , 9 ]. Acrylamide is also a neurotoxin and has been shown to damage the nervous system in animal studies [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Traditional food processing and Acrylamide formation: A review

Adimas,

Abera,

Adimas

et al. 2024

Heliyon

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The levels of heavy metal, acrylamide, nitrate, nitrite, N-nitrosamine compounds in brewed black tea and health risk assessment: Türkiye

Cited by 10 publications

References 62 publications

Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey

Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey

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

Traditional food processing and Acrylamide formation: A review

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