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<p>The current study provides a comprehensive analysis of toxic heavy metal concentrations, specifically lead (Pb), cadmium (Cd), chromium (Cr), and arsenic (As), in various commonly consumed food categories in Egypt, including beverages, processed cereals, milk/dairy products, canned fish/meat products, and table salt. The results indicate that Pb levels were the highest among the metals analyzed, with the highest level found in canned fish/meat products (average: 221.5 ± 39.9&#xa0;µg/kg). Cd, Cr, and As were present in lower amounts, also with the highest levels detected in canned fish/meat products (averaging 45.8 ± 52.8, 36.2 ± 41.3, and 8.5 ± 1.8&#xa0;µg/kg, respectively), which raises concerns regarding dietary exposure. Dietary exposures were quantified using estimated daily intake (EDI), with values reaching up to 0.688&#xa0;µg/kg body weight/day for Pb, 0.112&#xa0;µg/kg/day for Cd, 0.035&#xa0;µg/kg/day for Cr, and 0.004&#xa0;µg/kg/day for As. Health risks were evaluated using hazard quotients (HQ) and carcinogenic risks (CR) in accordance with guidelines from the United States Environmental Protection Agency (US EPA). All HQ values were below 1, indicating no significant non-carcinogenic health risk, while CR values ranged from 2.16 × 10⁻⁹ to 4.37 × 10⁻⁵, which are within the US EPA’s acceptable lifetime cancer risk range of 10⁻⁶ to 10⁻⁴. Specifically, an HQ of less than 1 suggests no significant health concern, and CR values within this range indicate acceptable cancer risk levels. Pb consumption may lead to a minor increase in systolic blood pressure (0.53 mmHg), while urinary cadmium levels in adults (1.06&#xa0;µg/g creatinine) were found to be safe. Although these results suggest no significant health risks from heavy metal consumption for the local population, ongoing monitoring and regulatory actions are essential to mitigate potential health risks associated with heavy metal exposure through food.</p>

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Assessment of toxic heavy metals in commonly consumed foods in Egypt and their implications for public health and safety

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月3日

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  • Khaled Salahel din,
  • Yasmine Abdalbasit,
  • Abdelbaset Abbady,
  • Nagwa Saad

摘要

The current study provides a comprehensive analysis of toxic heavy metal concentrations, specifically lead (Pb), cadmium (Cd), chromium (Cr), and arsenic (As), in various commonly consumed food categories in Egypt, including beverages, processed cereals, milk/dairy products, canned fish/meat products, and table salt. The results indicate that Pb levels were the highest among the metals analyzed, with the highest level found in canned fish/meat products (average: 221.5 ± 39.9 µg/kg). Cd, Cr, and As were present in lower amounts, also with the highest levels detected in canned fish/meat products (averaging 45.8 ± 52.8, 36.2 ± 41.3, and 8.5 ± 1.8 µg/kg, respectively), which raises concerns regarding dietary exposure. Dietary exposures were quantified using estimated daily intake (EDI), with values reaching up to 0.688 µg/kg body weight/day for Pb, 0.112 µg/kg/day for Cd, 0.035 µg/kg/day for Cr, and 0.004 µg/kg/day for As. Health risks were evaluated using hazard quotients (HQ) and carcinogenic risks (CR) in accordance with guidelines from the United States Environmental Protection Agency (US EPA). All HQ values were below 1, indicating no significant non-carcinogenic health risk, while CR values ranged from 2.16 × 10⁻⁹ to 4.37 × 10⁻⁵, which are within the US EPA’s acceptable lifetime cancer risk range of 10⁻⁶ to 10⁻⁴. Specifically, an HQ of less than 1 suggests no significant health concern, and CR values within this range indicate acceptable cancer risk levels. Pb consumption may lead to a minor increase in systolic blood pressure (0.53 mmHg), while urinary cadmium levels in adults (1.06 µg/g creatinine) were found to be safe. Although these results suggest no significant health risks from heavy metal consumption for the local population, ongoing monitoring and regulatory actions are essential to mitigate potential health risks associated with heavy metal exposure through food.