Health Risk Assessment using in vitro digestion model in assessing bioavailability of heavy metal in rice: A preliminary study

• Published in: Food chemistry 2015-12, Vol.188, p.46-50
• Main Authors: Omar, N.A., Praveena, S.M., Aris, A.Z., Hashim, Z.
• Format: Article
• Language: English
• Subjects: Adult; Bioavailability; Biological Availability; Child; Health risks; Heavy metal; Humans; In Vitro Techniques; Ingestion; Metals, Heavy - chemistry; Oryza - chemistry; Rice; Risk Assessment; Soil Pollutants - analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.04.087

•Bioavailability of heavy metal and Health Risk Assessment in cooked rice are analyzed.•Evaluation of bioavailability of heavy metal was done using in vitro model.•Total Hazard Quotient values for adult were higher than the acceptable range.•Lifetime Cancer Risk was higher than acceptable range for both adults and children.•Bioavailability heavy metal gives a more realistic estimation of human health risk. Little is known about the bioavailability of heavy metal contamination and its health risks after rice ingestion. This study aimed to determine bioavailability of heavy metal (As, Cd, Cu, Cr, Co, Al, Fe, Zn and Pb) concentrations in cooked rice and human Health Risk Assessment (HRA). The results found Zn was the highest (4.3±0.1mg/kg), whereas As showed the lowest (0.015±0.001mg/kg) bioavailability of heavy metal concentration in 22 varieties of cooked rice. For single heavy metal exposure, no potential of non carcinogenic health risks was found, while carcinogenic health risks were found only for As. Combined heavy metal exposures found that total Hazard Quotient (HQtotal) values for adult were higher than the acceptable range (HQTotal1×10−4) for both adult and children. This study is done to understand that the inclusion of bioavailability heavy metal into HRA produces a more realistic estimation of human heavy metal exposure.