Juan M. Llobet

Polycyclic Aromatic Hydrocarbons in Foods: Human Exposure through the Diet in Catalonia, Spain

The dietary intake of 16 polycyclic aromatic hydrocarbons (PAHs) (naphthalene, acenaphthylene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene, pyrene, benz[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenz[a,h]anthracene, benzo[g,h,i]perylene, and indeno[1,2,3-c,d]pyrene) by the general population of Catalonia, Spain, was calculated. Concentrations of PAHs in food samples randomly acquired in seven cities of Catalonia from June to August 2000 were measured. Eleven food groups were included in the study. High-performance liquid chromatography was used to analyze PAHs. The dietary intakes of total and carcinogenic PAHs was calculated for five population groups: children, adolescents, male adults, female adults, and seniors. Among the analyzed PAHs, there was a predominance of phenanthrene (16.7 microg/kg) and pyrene (10.7 microg/kg). By food group, the highest levels of total PAHs were detected in cereals (14.5 microg/kg) and in meat and meat products (13.4 microg/kg). The mean estimated dietary intake of the sum of the 16 PAHs was as follows: male adults, 8.4 microg/day; adolescents, 8.2 microg/day; children, 7.4 microg/day; seniors, 6.3 microg/day; female adults, 6.3 microg/day. The calculated daily intake of PAHs would be associated with a 5/106 increase in the risk for the development of cancer in a male adult with a body weight of 70 kg.

Polycyclic aromatic hydrocarbons (PAH) in foods and estimated PAH intake by the population of Catalonia, Spain: Temporal trend

The concentrations of 16 polycyclic aromatic hydrocarbons (PAH) were determined in various foodstuffs randomly purchased in Catalonia (Spain) during November and December of 2008. Dietary intake of PAH was subsequently estimated according to age and sex for the general population of Catalonia. The current results were compared with those of previous studies performed in 2000 and 2006. The highest PAH levels corresponded to phenanthrene (18.18 microg/kg), naphthalene (13.31 microg/kg), and pyrene (8.46 microg/kg), whereas the lowest concentrations were those of dibenzo[a,h]anthracene (0.89 microg/kg), indeno[1,2,3-c,d]pyrene (0.94 microg/kg), and benzo[k]fluoranthene (1.00 microg/kg). With respect to the contribution of total carcinogenic PAH, benzo[a]pyrene contributed 47.77% or 48.22%, depending on the TEF value used. By food groups, the current highest levels of total PAH were detected in meat and meat products (38.99 microg/kg), followed by oils and fats (18.75 microg/kg), and dairy products (7.57 microg/kg). The highest contribution to PAH dietary intake corresponded to the group of meat and meat products (4.75 microg/day). The estimated mean dietary intake for a standard male adult (70-kg body weight) was 6.72 microg/day, a lower value than those found in our 2000 (8.42 microg/day), and 2006 surveys (12.04 microg/day). With regard to the results of other recent studies, the current PAH concentrations were comparatively lower.

Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking

The cooking-induced changes in the levels of polybrominated diphenyl ethers (PBDEs), hexachlorobenzene (HCB), and 16 polycyclic aromatic hydrocarbons (PAHs) in various foodstuffs were investigated. Foods included fish (sardine, hake and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, raw and cooked (fried, grilled, roasted, boiled) samples were analyzed. There were some variations in the concentrations of PBDEs before and after cooking. However, they depended not only on the cooking process, but mainly on the specific food item. The highest HCB concentrations were found in sardine, being lower in cooked samples. All cooking processes enhanced HCB levels in hake, while very scarce differences could be noted in tuna (raw and cooked). In general terms, the highest PAH concentrations were found after frying by being the values especially notable in fish, excepting hake, where the highest total PAH levels corresponded to roasted samples. The results of this study show that, in general, cooking processes are only of a limited value as a means of reducing PBDE, HCB and PAH concentrations in food.

Human exposure to PBDEs through the diet in Catalonia, Spain: Temporal trend A review of recent literature on dietary PBDE intake

The mean concentrations of polybrominated diphenyl ethers (PBDEs) (sum tetra- to octaBDEs) were determined in samples of foodstuffs widely consumed by the population of Catalonia, Northeast Spain. The following six tetra-through heptabrominated congeners were also individually analyzed: PBDEs 47, 99, 100, 153, 154 and 183. Food samples were randomly acquired in 12 cities of Catalonia between March and June of 2006. The dietary intake of PBDEs was estimated for the population of this region. In order to determine the temporal trend on the exposure to PBDEs through the diet, the results were compared with those of a previous survey performed during 2000. The highest concentration of total PBDEs was found in fish and shellfish (563.9 ng/kg of wet weight), followed by oils and fats (359.3 ng/kg ww), and bakery products (98.8 ng/kg ww). Among six individually analyzed congeners, for most food groups BDE-47 and BDE-99 showed the highest levels. The dietary intake of PBDEs for a standard male adult of 70 kg body weight was 75.4 ng/day (or 1.1 ng/kg body weight/day, assuming ND=LOD/2). On a body weight basis, it means a decrease of 23% with respect to the daily intake of the 2000 survey (97.3 ng/day or 1.4 ng/kg/body weight/day). Finally, the current PBDE intake is compared with the results of recent studies on the dietary intake of PBDEs performed in various European, North American, and Asian countries.

Evolution of the dietary exposure to polycyclic aromatic hydrocarbons in Catalonia, Spain

The concentrations of 16 polycyclic aromatic hydrocarbons (PAHs) were determined in samples of foodstuffs widely consumed by the population of Catalonia, Spain. All samples were randomly acquired in 12 cities of Catalonia between March and June of 2006, and analyzed by gas chromatography-mass spectrometry. The dietary intake of total and carcinogenic PAHs was estimated for various age/gender groups of population. In order to determine the temporal trend on the dietary exposure to PAHs, the current results were compared with those of a previous survey (2000). The highest individual PAH levels corresponded to phenanthrene (29.66 microg/kg), naphthalene (25.87 microg/kg) and fluoroanthene (13.66 microg/kg), while the lowest levels were benzo[a]pyrene (1.28 microg/kg), benzo[k]fluoranthene (1.31 microg/kg) and indeno[1,2,3-c,d]pyrene (1.44 microg/kg). According to food groups, the highest levels of total PAHs were detected in meat and meat products (25.56 microg/kg), oils and fats (23.48 microg/kg), and cereals (20.44 microg/kg). For an average male adult (70-kg body weight), the current dietary intake of the sum of PAHs was higher (12.0 microg/day) than that found in our 2000 survey (8.4 microg/day).

Effects of Various Cooking Processes on the Concentrations of Arsenic, Cadmium, Mercury, and Lead in Foods

The effects of cooking processes commonly used by the population of Catalonia (Spain) on total arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) concentrations in various foodstuffs were investigated. All food samples were randomly acquired in local markets, big supermarkets, and grocery stores of Reus (Catalonia). Foods included fish (sardine, hake, and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, two composite samples were prepared for metal analyses, whose levels in raw and cooked (fried, grilled, roasted, and boiled) samples were determined by inductively coupled plasma-mass spectrometry (ICP-MS). The highest concentrations of As, Hg, and Pb (raw and cooked samples) were mainly found in fish, with a clear tendency, in general, to increase metal concentrations after cooking. However, in these samples, Cd levels were very close to their detection limit. In turn, the concentrations of metals in raw and cooked meat samples were detected in all samples (As) or only in a very few samples (Cd, Hg, and Pb). A similar finding corresponded to string beans, rice, and olive oil, while in potatoes, Hg could not be detected and Pb only was detected in the raw samples. In summary, the results of the present study show that, in general terms, the cooking process is only of a very limited value as a means of reducing metal concentrations. This hypothetical reduction depends upon cooking conditions (time, temperature, and medium of cooking).

Significant decreasing trend in human dietary exposure to PCDD/PCDFs and PCBs in Catalonia, Spain.

The concentrations of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/PCDFs), and 18 polychlorinated biphenyls (PCBs) were determined in samples of foodstuffs widely consumed by the population of Catalonia, Spain. The dietary intake of PCDD/PCDFs and dioxin-like (DL)-PCBs was subsequently estimated for the population of this Spanish region. These results were compared with those of a previous survey performed during 2000. For PCDD/PCDFs, the highest WHO-TEQ values corresponded to oils and fats (0.223 ng/kg), followed by fish and seafood (0.131 ng/kg) and dairy products (0.057 ng/kg), while the lowest levels were found in fruits (0.003 ng/kg), as well as in vegetables and milk (0.009 ng/kg). For DL-PCBs the highest WHO-TEQ values corresponded to the groups of fish and seafood (0.761 ng/kg) followed by oils and fats (0.169 ng/kg), and dairy products (0.039 ng/kg), while the lowest values were observed in fruits (0.004 ng/kg), and vegetables (0.005 ng/kg) and tubers (0.006 ng/kg). The current dietary intakes of PCDD/PCDFs, DL-PCBs, and PCDD/PCDFs plus DL-PCBs were estimated to be 25.7, 52.4, and 78.1 pg WHO-TEQ/day vs. 95.4, 150.1, and 245.5 pg WHO-TEQ/day found in our previous survey. It means reductions of 73%, 65%, and 68%, for PCDD/PCDFs, DL-PCBs, and PCDD/PCDFs plus DL-PCBs, respectively. The current estimated intake for an adult male, 1.12 pg WHO-TEQ/kg body weight per day, is lower than most intakes recently reported in a number of countries over the world.

Acute toxicity of vanadium compounds in rats and mice

Sodium metavanadate (NaVO3) and vanadyl sulphate pentahydrate (VOSO4 X 5H2O) were administered to rats and mice. The following LD50 (14-day) were determined: NaVO3, 98.0 mg/kg (rats) and 74.6 mg/kg (mice) when given orally, and 18.4 mg/kg (rats) and 35.9 mg/kg (mice) when given i.p.; VOSO4 X 5H2O, 448.0 mg/kg (rats) and 467.2 mg/kg (mice) when given orally, and 74.1 mg/kg (rats) and 113.0 mg/kg (mice) when given i.p. The majority of deaths occurred during the first 24 h. The clinical and physical signs appearing after the intoxication include irregular respiration, diarrhea, ataxia and paralysis of the hind legs. These signs disappeared for the most part after 48 h, which suggests a quick elimination of vanadium.

Toxicology of vanadium compounds in diabetic rats: The action of chelating agents on vanadium accumulation

The possible use of vanadium compounds in the treatment of diabetic patients is now being evaluated. However, previously to establish the optimal maximum dose for diabetes therapy, it should be taken into account that vanadium is a highly toxic element to man and animals. The toxic effects of vanadium are here reviewed. The tissue vanadium accumulation, which would mean an additional risk of toxicity following prolonged vanadium administration is also discussed. Recently, it has been shown that coadministration of vanadate and TIRON, an effective chelator in the treatment of vanadium intoxication, reduced the tissue accumulation of this element, decreasing the possibility of toxic side effects derived from chronic vanadium administration without diminishing the hypoglycemic effect of vanadium. However, previously to assess the effectiveness of this treatment in diabetic patients, a critical reevaluation of the antidiabetic action of vanadium and its potential toxicity is clearly needed.

Levels of polychlorinated biphenyls in foods from Catalonia, Spain: Estimated dietary intake

From June to August 2000, food samples were randomly acquired in seven cities in Catalonia, Spain. Polychlorinated biphenyl (PCB) concentrations were determined for 108 samples of vegetables, fruits, pulses, cereals, fish and shellfish, meats and meat products, eggs, milk and dairy products, and oils and fats. Levels of 11 PCB congeners (IUPAC 28, 52, 77, 101, 105, 118, 126, 138, 153, 169, and 180) were determined by high-resolution gas chromatography-high-resolution mass spectrometry. For toxic equivalent (TEQ) calculations, World Health Organization (WHO) toxicity equivalent factors (WHO-TEFs) were used. The highest levels of most congeners were found in fish and shellfish (11,864.18 ng/kg [wet weight]), and the next highest levels, which were substantially lower, were found in milk and dairy products (674.50 ng/kg [wet weight]). For the general population of Catalonia, the total dietary intake of PCBs was found to be 150.13 pg WHO-TEQ/day. The largest contribution to this intake came from fish and shellfish (82.87 pg WHO-TEQ/day) and dairy products (29.38 pg WHO-TEQ per day). A relatively large contribution was also noted for cereals (11.36 pg WHO-TEQ/day). Among the PCB congeners determined in this study, PCB 126 showed the largest contribution to total TEQ intake (50.56%). The data obtained in this study should be useful in risk assessment with regard to human PCB exposure through food in Catalonia.