Dietary exposure to lead of adults in Shenzhen city, China.
Lead, a ubiquitous heavy metal, can be found in the environment and food. The present study is the first to estimate the lead dietary exposure of Shenzhen adults (≥ 20 years old) in various age-gender subgroups, and to assess the associated health risk. Food samples that represented the Shenzhen people's dietary pattern were collected and prepared for analysis. Lead was determined in 13 food groups using 276 individual cooked samples by inductively coupled plasma-mass spectrometry (ICP-MS). Dietary exposures were estimated by combining the analytical results with the local food consumption data of Shenzhen adults. The mean and 95th percentile lead exposure of Shenzhen adults were 0.59-0.73 and 0.75-0.94 μg kg(-1) bw day(-1), respectively. In all food groups, the highest lead exposure was from 'Eggs and their products' (42.4-51.6% of the total exposure); preserved eggs being the main contributor. The other major contributors to lead exposure of Shenzhen adults were 'Fish and seafood, and their products' (14.3-16.7% of the total exposure) and 'Vegetables and their products' (15.5-16.2% of the total exposure). The margin of exposure (MOE) approach was used for the risk assessment of lead, and the results showed that the risk was considered to be low in all age-gender groups for Shenzhen adults. However, having considered a number of toxic effects of lead, it is suggested that more efforts should be made to reduce the lead levels in foodstuff for Shenzhen adults.
a Nutrition and Food Hygiene Division , Shenzhen Center for Disease Control and Prevention , Shenzhen , China.
Liubo
L
Pan
a Nutrition and Food Hygiene Division , Shenzhen Center for Disease Control and Prevention , Shenzhen , China.
Zhou
Z
Wang
a Nutrition and Food Hygiene Division , Shenzhen Center for Disease Control and Prevention , Shenzhen , China.
Zhaoqiong
Z
Peng
a Nutrition and Food Hygiene Division , Shenzhen Center for Disease Control and Prevention , Shenzhen , China.
Guihua
G
Liu
a Nutrition and Food Hygiene Division , Shenzhen Center for Disease Control and Prevention , Shenzhen , China.
Huimin
H
Zhang
a Nutrition and Food Hygiene Division , Shenzhen Center for Disease Control and Prevention , Shenzhen , China.
Jinzhou
J
Zhang
a Nutrition and Food Hygiene Division , Shenzhen Center for Disease Control and Prevention , Shenzhen , China.
Jie
J
Jiang
b Department of Food Science and Engineering , Jinan University , Guangzhou , China.
Nimal
N
Pathiraja
c State Key Laboratory of Quality Research in Chinese Medicines , Macau University of Science and Technology , Macau , China.
Ying
Y
Xiao
b Department of Food Science and Engineering , Jinan University , Guangzhou , China.
Rui
R
Jiao
a Nutrition and Food Hygiene Division , Shenzhen Center for Disease Control and Prevention , Shenzhen , China.
Wei
W
Huang
D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D000818:Animals; D002681:China; D004032:Diet; D004034:Diet Surveys; D004531:Eggs / Q000032:analysis*; D004785:Environmental Pollutants / Q000032:analysis*; D005260:Female; D005396:Fish Products / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis; D006801:Humans; D007854:Lead / Q000032:analysis*; D008297:Male; D008875:Middle Aged; D017747:Seafood / Q000032:analysis*; D013054:Spectrophotometry, Atomic; D014675:Vegetables / Q000737:chemistry*
D004785:Environmental Pollutants; D007854:Lead
Dietary exposure; lead; margin of exposure; risk assessment; total diet study