Carcinogenic and non-carcinogenic evaluations of heavy metals in protein foods from southwestern Nigeria

• Published in: Journal of food composition and analysis 2018-10, Vol.73, p.60-66
• Main Authors: Taiwo, A.M., Oyebode, A.O., Salami, F.O., Okewole, I., Gbogboade, A.S., Agim, C., Oladele, T.O., Kamoru, T.A., Abdullahi, K.L., Davidson, N.
• Format: Article
• Language: English
• Subjects: Fish; Food analysis; Food composition; Food safety; Health risk assessment; Meat; Metal toxicity; Processing; Trace elements
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2018.07.011

•Levels of metals in food samples were measured highest in crayfish.•Copper was the highest observed metal in crayfish.•The hazard quotient values of metals less than 1.0 showed no adverse-effects.•The hazard index data greater than 1.0 indicated unsafe nature of food samples.•The cancer risk values greater than 10−4 in foods are dangerous to human health. This study evaluated carcinogenic and non-carcinogenic effects of metals in commonly consumed protein food samples collected from three states in Southwestern Nigeria. One hundred and fifty food samples (crayfish, fish, meat and cowskin) were collected and analyzed for Cd, Cu, Cr and Pb using the standard method. Data were evaluated for descriptive and inferential statistics using SPSS for Windows (22.0). The health risk assessments of metals (Cd, Cu, Cr, Pb) were calculated for non-cancer indices (hazard quotient, HQ and hazard index, HI) and cancer risk (CR). Results for Cd varied from 0.85 ± 0.11 mg kg−1in raw fish to 1.20 ± 0.39 mg kg−1in crayfish; Cr from 2.18 ± 0.53 mg kg−1in smoked fish to 2.71 ± 0.32 mg kg−1in crayfish, while Pb ranged from 1.40 ± 0.20 mg kg−1in smoked meat to 2.34 ± 0.62 mg kg−1in cowskin. Cu showed higher significant (p