Procjena zdravstvenog rizika izloženosti toksičnim elementima u mesu i mesnim proizvodima iz Hrvatske

The aim of this study was to measure the concentrations of arsenic (As), cadmium (Cd), lead (Pb), aluminium (Al), chromium (Cr) and nickel (Ni) in meat (pork and beef neck) and meat products (meat with beans, breakfast meat, chicken pâté, ham, and pork sausage) purchased from supermarkets in several Croatian cities. Element concentrations were analysed using inductively coupled plasma mass spectrometry (ICP-MS). Mean element concentrations in meat and meat products were measured in the ranges (μg/kg): Al 523-19,179, As 2.25-5.63, Cd 2.02-2.86, Cr 20.8-132.6, Ni 4.78-166.9, Pb, 3.53-7.49. The highest mean concentrations of elements were found in: Al in chicken pâté; As and Cd in ham; Cr and Ni in meat with beans; Pb in pork sausage. All measured Cd and Pb levels were below the European Commission limits of 50 and 100 μg/kg, respectively, and there were no significant differences in these elements between products. Significant differences in the content of Al, As, Cr and Ni were determined between meat and meat products. An estimation of the dietary daily (EDI) and weekly (EWI) intakes of elements associated with the consumption of meat and meat products were calculated. Measured element concentrations in meat and meat products contributed to the provisional tolerable weekly intake level (PTWI) and tolerable weekly intake level (TWI) in the ranges (%): 1.13-43.5 (Al); 0.33-0.87 (As); 0.32- 0.68 (Pb); 2-2.4 (Cd), and to the permitted daily exposure (PDE) values in the ranges (%): 0.03-0.17 (Cr); 0.003-0.18 (Ni). Results of comparison with the toxicological reference values suggest no concern with regard to exposure to the analysed elements for consumers who often consume these meats and meat products. The exception is Cr content, which may pose a problem given the values set by the national legislation. Lower concentrations of As, Al, Cd, Cr, Ni and Pb in meat and meat products were determined in this study in comparison with the available literature data from other countries.Cilj ovog istraživanja bio je određivanje koncentracija toksičnih metala arsena (As), kadmija (Cd) i olova (Pb), kao i aluminija (Al), kroma (Cr) i nikla (Ni) u mesu (svinjska i goveđa vratina) i mesnim proizvodima (meso s grahom, mesni doručak, pileća pašteta, šunka i svinjska kobasica) nabavljenih u trgovačkim lancima različitih hrvatskih gradova. Koncentracije elemenata analizirane su primjenom masene spektrometrije induktivno spregnute plazme (ICP-MS). Srednje koncentracije elemenata u mesu i mesnim proizvodima mjerene su u rasponu (μg/kg): Al 523-19179, As 2,25-5,63, Cd 2,02- 2,86, Cr 20,8-132,6, Ni 4,78-166,9, Pb 3,53- 7,49. Najveće srednje koncentracije elemenata određene su u: Al u pilećoj pašteti, As i Cd u šunki, Cr i Ni u mesu s grahom, Pb u svinjskoj kobasici. Sve izmjerene koncentracije Cd i Pb bile su ispod granica Europske komisije od 50 i 100 μg/kg. Ustvrđene su statistički značajne razlike u sadržaju Al, As, Cr i Ni između mesa i mesnih proizvoda. Nije bilo značajnih razlika u koncentracijama Cd i Pb. Izračunata je dnevna (EDI) i tjedna (EWI) količina unesenih elemenata povezanih s potrošnjom mesa i proizvoda. Određene koncentracije Al, As, Pb i Cd u mesu i mesnim proizvodima pridonijele su privremenim podnošljivim tjednim nivoima unosa (PTWI) i podnošljivom tjednom unosu (TWI) u rasponima (%): 1,13-43,5; 0,33-0,87; 0,32-0,68; 2-2,4. Također, koncentracije Cr i Ni izmjerene u mesu i mesnim proizvodima pridonijele su dopuštenim dnevnim vrijednostima izlaganja (PDE) u rasponima (%): 0,03- 0,17 i 0,003-0,18. Rezultati usporedbe s toksikološkim referentnim vrijednostima ne ukazuju na zabrinutost s obzirom na izloženost analiziranim elementima za potrošače koji često konzumiraju istražene vrste mesa i mesnih proizvoda. Izuzetak je sadržaj Cr, što može predstavljati problem s obzirom na vrijednosti ustvrđene nacionalnim zakonodavstvom. U ovom istraživanju ustvrđene su uglavnom niže koncentracije As, Al, Cd, Cr, Ni i Pb u mesu i mesnim proizvodima u usporedbi s dostupnim literaturnim podatcima u mesu i proizvodima iz drugih zemalja