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Major food sources of heavy metals differ between the high and low dietary exposure groups
Author(s) -
Oh SeYoung,
Kwon SungOk,
Hwang Hyojung,
Kim Jeongseon,
Lee SangAh,
Park Kyung Soo,
Kwon Hojang
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.842.17
Subject(s) - food group , cadmium , heavy metals , food science , shellfish , fish <actinopterygii> , white meat , chemistry , biology , toxicology , environmental chemistry , medicine , environmental health , aquatic animal , fishery , organic chemistry
Intakes of vegetables, fruits and grains have been suggested as major contributors of heavy metals such as lead (Pb) and cadmium (Cd), yet these foods are known to be relevant to better health and nutrition. This study estimated major food sources of heavy metals in the high (90–99%) and low (1–10%) exposure groups, as part of the nationwide study with 2,105 adults in Korea. Top three contributing foods of dietary Pb exposure were kimchi, rice and scallion (16.3% for all three) for the low dietary Pb group and watermelon (22.5%), mussel and mudfish (35.9% for all three) for the high Pb group. White rice (35%), kimchi and noodles (45.9% for all three) were major food sources of dietary Cd in the low Cd group while squid (36.7%) and rice (11.8%) consisted of 48.6% of Cd exposure in the high dietary Cd group. Cabbages provided the highest proportion (30%) of dietary Hg in the low Hg group and white fishes and mackerel (40% for all two) were important sources in the high Hg group. These findings suggest that fish and shellfish intakes may play a significant role in dietary exposures of Pb and Cd in addition to Hg. (Supported by grant No. S‐12–04‐2‐ PMP‐994–0‐F from the Korea Food & Drug Administration)