The potential health risks of heavy metals in cooked rice
Heavy metals in the environment become worldwide great concern due to their adverse effects to human health. This study was conducted to determine the concentration of cadmium (Cd), lead (Pb) and copper (Cu) in cooked rice from local production and imported from Thailand, Pakistan and India. Cook...
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| Format: | Monograph |
| Language: | English |
| Published: |
Universiti Sains Malaysia
2017
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| Online Access: | http://eprints.usm.my/61984/ http://eprints.usm.my/61984/1/NUR%20BALKISH%20BINTI%20ABU%20BAKAR.pdf%20-%20E.pdf |
| Summary: | Heavy metals in the environment become worldwide great concern due to their adverse
effects to human health. This study was conducted to determine the concentration of
cadmium (Cd), lead (Pb) and copper (Cu) in cooked rice from local production and
imported from Thailand, Pakistan and India. Cooked rice were used because rice
ingestion in one of the major pathway for heavy metals to accumulate in human body.
The analysed heavy metals concentrations were utilized to measure Target Hazard
Quotient (THQ) and Hazard Index (HI) to determine health risk assessment as indicator
of risk associated with the consumption of heavy metal in contaminated rice. To
evaluate the potential health risk of heavy metals, the method was used according to
The United State Environmental Protection Agency (USEPA. In this study, three stages
were involved; cooking process, acid digestion and lastly analysis of samples using
Atomic Absorption Spectrometry (AAS). The mean concentration of heavy metals in
cooked rice samples were 0.035 mg/kg for Cd, 0.428 mg/kg for Pb and 0.226 mg/kg for
Cu. The heavy metal concentration in cooked rice samples were in the following order,
Pb > Cu > Cd. There were no significant mean different for Cd and Cu concentrations
from different countries while there were significant mean different for Pb
concentration from different countries. Besides, the THQ values and the Hl value from
different countries were less than one, indicating there were no adverse health effects to
human. In conclusion, all cooked rice samples were safe for consumption as the THQ
values and the HI values for all samples gives a value less than one implicating no
carcinogenic health risk present in rice samples. |
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