Antimony (Sb) may leach from polyethylene
terephthalate (PET) materials
into bottled water under improper storage conditions, particularly
at high temperatures, leading to potential Sb chronic exposure and
adverse health effects. However, Sb leaching may be promoted by various
beverage constituents, which has received limited attention to date.
In addition, few studies have considered Sb bioavailability in beverages
and the influence of the beverage matrix on Sb bioavailability. In
this study, PET-bottled beverages (n = 50) covering
six categories (namely, carbonated, fruit juices, tea, sports, protein,
and coffee beverages) were explored. Antimony leaching was assessed
following the incubation of beverages at 60 °C for 7 days, which
resulted in Sb concentrations 1.10–10.9 times greater than
concentrations observed pre-incubation. Although regulatory standards
vary internationally, a total of 21 beverages exceeded the Japanese
Sb drinking water standard of 2 μg/L (up to 4.08 ± 0.11
μg/L) following incubation at 60 °C. pH significantly influenced
Sb leaching (r = −0.38, p = 0.007) with beverages displaying lower pH (e.g., carbonated drinks)
exhibiting higher Sb concentrations. An in vivo mouse
model, using the liver as the biological endpoint, was adopted to
assess Sb relative bioavailability (RBA) in bottled beverages. Sb
RBA ranged from 1.97–58.7% with coffee beverages exhibiting
the lowest Sb RBA (1.97–13.7%) and protein drinks the highest
(41.1–58.7%). Linear regression revealed that Sb RBA in beverages
was negatively influenced by Fe (r = −0.69, p = 0.02) and P (r = −0.73, p = 0.01) concentrations but positively correlated with
tartaric acid (r = 0.59, p = 0.02).
When an exposure assessment was undertaken using data generated in
this study, carbonated and protein-rich beverages exhibited a higher
exposure risk due to elevated Sb leaching and high Sb RBA compared
to other beverage categories.