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Carcinogenic and Non-Carcinogenic Risk Assessment of Lead in Traditional and Industrial Canned Black Olives From Iran Publisher



Shariatifar N1 ; Mohamadi S2 ; Akbari N1 ; Molaeeaghaee E1 ; Sadighara P1 ; Zeinali T3
Authors
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Authors Affiliations
  1. 1. Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahre-Kord University, Shahre-kord, Iran
  3. 3. Department of Public Health, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran

Source: Nutrire Published:2022


Abstract

Purpose: Olive is one of the oldest foods used by humans. The black olives are richer in flavonoids content. The present study aimed to determine the lead contents in industrial and traditional canned black olive (CBO) in different parts of Iran (North, West, and South) and calculation of dietary risk of lead. Methods: Lead contamination in industrial samples (A) and traditional canned olive samples from different regions (B, C, and D) was analyzed by inductively coupled plasma optical emission spectrometry (ICP-OES). The risk of dietary exposure to lead was also determined by method proposed by WHO (World Health Organization), US Environmental Protection Agency (US EPA), and Joint FAO/WHO Expert Committee on Food Additives (JECFA). Results: The average concentration of lead was 0.26 mg/kg for industrial samples. The lead content in traditional samples was significantly higher than industrial samples (p < 0.05). The estimated weekly intakes of both types of canned olive did not exceed the provisional tolerable weekly intake (PTWI). The hazard quotient (HQ) was less than 1 for industrial and traditional canned olives. The results also show that the carcinogenic risks for olives from regions A, C, and D were lower than the 1 × 10−6 and did not pose a significant hazard for adults. While the samples of region B were higher than 10−6 and lower than 10−4 and so is acceptable for adults, whereas for children, ELCR values of some traditional samples (regions B and C) were higher than 1E-4 and pose carcinogenic risk. Conclusion: The levels of lead were significantly different between traditional and industrial CBO samples. Collectively, industrial canned olive consumption in Iranian (both adults and children) diet does not pose a risk regarding lead. © 2022, The Author(s), under exclusive licence to Springer Nature Switzerland AG.
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