Cadmium contamination of Houttuynia cordata in Guizhou province, China and its potential risk to consumer health assessed in conjunction with bioaccessibility studies

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-04-18 DOI:10.1016/j.jfca.2025.107657

Liqiang Zhou, Xianjie Fu, Guirong Liu, Wenzheng Liu

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引用次数: 0

Abstract

Cadmium (Cd) is a toxic heavy metal element that can be transferred from soil to crops, posing a potential threat to human health. Houttuynia cordata is a popular food in Southwest China, and the health risk of Cd content to human beings should not be ignored. In this study, we determined the Cd content in H. cordata in nine regions of Guizhou Province, and adjusted the data by considering the results of bioaccessibility. The potential health risks in adult and child populations were determined using the estimated daily intake (EDI), target hazard quotient (THQ), and target carcinogenic risk (TCR) models. The results showed that the Cd content in H. cordata ranged from 0.0673 ± 0.0147 mg/kg to 0.2264 ± 0.0234 mg/kg, and the bioaccessibility of Cd in the stomach portion was 42.03–67.67 %, which was higher than that in the intestinal portion (10.84–36.34 %). The data adjusted based on bioaccessibility was lower than the total content data. This discrepancy indicates that relying solely on total Cd content overestimates health risks, whereas integrating bioaccessibility data allows for a more accurate hazard assessment by reflecting the actual bioaccessibility of Cd during human digestion.

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中国贵州省蕺菜的镉污染及其对消费者健康的潜在风险结合生物可及性研究进行评估

镉（Cd）是一种有毒的重金属元素，可以从土壤转移到作物中，对人类健康构成潜在威胁。鱼腥草是西南地区的流行食品，其Cd含量对人体健康的危害不容忽视。本研究测定了贵州省9个地区鱼腥草中Cd的含量，并结合生物可及性对数据进行了调整。使用估计每日摄入量（EDI）、目标危害商（THQ）和目标致癌风险（TCR）模型确定成人和儿童人群的潜在健康风险。结果表明，虫草Cd含量范围为0.0673 ± 0.0147 mg/kg ~ 0.2264 ± 0.0234 mg/kg，胃部分对Cd的生物可及性为42.03 ~ 67.67 %，高于肠部分（10.84 ~ 36.34 %）。根据生物可达性调整后的数据低于总含量数据。这一差异表明，仅仅依赖总Cd含量高估了健康风险，而整合生物可及性数据可以通过反映人体消化过程中Cd的实际生物可及性来进行更准确的危害评估。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.