Analysis of toxic and radiotoxic heavy metals in some cereal grains consumed in Türkiye and assessment of potential health risk

IF 5.3 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-01-29 DOI:10.1016/j.jfca.2026.108958

Şeref Turhan , Ergin Murat Altuner , Aslı Kurnaz , Kenan Akyol , Aybaba Hançerlioğulları , Aydan Altıkulaç

引用次数: 0

Abstract

This study analyzed the concentrations of toxic (Cr, Co, Cu, etc.) and radiotoxic (U, Th) heavy metals (HMs) in 40 commercial cereal samples consumed in Türkiye by using an energy dispersive X-ray fluorescence spectrometer. Health risks caused by ingestion of cereal samples were assessed using the hazard index (HI), annual effective dose (E_Eff), and the excess lifetime cancer risk (LCR) models. The average concentrations (mg/kg dry weight) of HMs analyzed in the samples were 2.7 (Cr), 6.4 (Co), 7.9 (Cu), 49.8 (Fe), 49.4 (Mn), 7.6 (Ni), 40.4 (Zn), 1.0 (U), and 1.4 (Th). Wheat and maize showed HI > 1, indicating potential concern for consumers. The total annual effective dose exceeded global averages primarily due to Th in cereal samples. Findings highlight the need for monitoring and consumer guidance.

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日本食用谷物中有毒和放射性有毒重金属的分析及潜在健康风险评估

本研究利用能量色散x射线荧光光谱仪分析了我国消费的40种商品谷物样品中有毒（Cr、Co、Cu等）和放射性有毒（U、Th）重金属（HMs）的浓度。采用危害指数（HI）、年有效剂量（EEff）和超额终身癌症风险（LCR）模型对摄入谷物样品引起的健康风险进行了评估。样品中HMs的平均浓度（mg/kg干重）分别为2.7 （Cr）、6.4 （Co）、7.9 （Cu）、49.8 （Fe）、49.4 （Mn）、7.6 （Ni）、40.4 （Zn）、1.0 (U)和1.4 （Th）。小麦和玉米的指数为HI >； 1，表明消费者可能感到担忧。年总有效剂量超过全球平均水平，主要是由于谷物样品中的钍。调查结果强调了监测和消费者指导的必要性。

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.