Nutrient Interaction and Health Risk Assessment of Cereal Grains on Nigerian’s Markets

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2022-11-14 DOI:10.18502/jfqhc.9.3.11152

N. Obasi, S. E. Obasi, L. Ajala, G. O. Aloh, C. Aloke, S. Ogundapo, G. Onyeji

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Abstract

Background: Cereals are the most staple foods in human diet and the main components of the daily diet. This work was designed to determine the level of essential and non-essential elements, the in vitro bioavailability, interrelationship, and associated health risk in consumed cereal grains in Nigeria to assess their safety and wholesomeness. Methods: The contents of phytate, oxalate, and some major-, trace- and potentially toxic elements were determined in 36 samples of barley, maize, millet, rice, sorghum, and wheat marketed in Nigeria. Results: The data showed variable significant (p<0.05) levels of elements, phytate, and oxalate in the cereals but they were below European commission maximum permissible limits. Estimated daily intakes (EDIs) of elements in the cereals were all below maximum permissible limits set by European Food Safety Authority (EFSA). Hazard Quotient (HQ) and Hazard Index (HI) values, though higher in children than adults, were less than one except in wheat and sorghum. The incremental lifetime Cancer Risk (CR) and Total Cancer Risk (TCR) values were below the threshold limit. Conclusion: This study revealed that barley, maize, millet, rice, sorghum, and wheat available in Nigeria markets contain varying quantities of essential elements, potentially toxic elements, and antinutrients.

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尼日利亚市场谷物营养相互作用及健康风险评估

背景:谷物是人类饮食中最主要的食物，是日常饮食的主要组成部分。这项工作旨在确定尼日利亚食用谷物中必需和非必需元素的水平、体外生物利用度、相互关系和相关的健康风险，以评估其安全性和健康性。方法:对尼日利亚销售的36种大麦、玉米、小米、大米、高粱和小麦样品中植酸盐、草酸盐和一些主要、微量和潜在有毒元素的含量进行了测定。结果:数据显示谷物中元素、植酸盐和草酸盐的含量变化显著(p<0.05)，但均低于欧盟委员会的最大允许限量。谷物中元素的估计每日摄入量(EDIs)均低于欧洲食品安全局(EFSA)设定的最大允许限量。危害商数(HQ)和危害指数(HI)均高于成人，但除小麦和高粱外均小于1。终生癌症风险增量(CR)和总癌症风险(TCR)值均低于阈值。结论:本研究表明，在尼日利亚市场上销售的大麦、玉米、小米、大米、高粱和小麦含有不同数量的必需元素、潜在有毒元素和抗营养素。

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 Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.