Health risk assessment of trace elements in traditional and common foodstuffs from markets in San Martin, Peru

Arévalo-Hernández C.O.; Paucar M.C.R.; Arévalo-Gardini E.; Barraza F. · Journal of Food Composition and Analysis (2025) · DOI: 10.1016/j.jfca.2024.106913

Resumen

Non-essential trace elements (TEs) in food may cause adverse health effects. In this study, we evaluated the concentration of Ag, As, Ba, Cd, Pb, Sb, Tl, and V in 17 foodstuffs consumed in five cities located in the department of San Martin, in the Peruvian highland Amazon jungle. These included condiments, nuts, fruits, starches, and vegetables. To minimize the risks of cross-contamination and to ensure data quality, digestion and ICP-MS analyses were carried out in a metal-free, ultra-clean laboratory. Barium was the most abundant element at concentrations in the mg/kg range, whereas the rest of the elements were present at trace levels (µg/kg). Only 30 % of the samples exceeded the international thresholds for Cd and Pb, with the greatest levels for Pb found in grapes (3.6 mg/kg) and for Cd in tomatoes (1.5 mg/kg). According to the Hazard Index, both adults and children may develop non-carcinogenic effects if exposed to these elements. The cancer risk for As consumption was below the US EPA recommend values. Our results highlight the importance of conducting more research to set food safety policies, especially in Latin America, aiming to reduce exposure of the population by adherence to regulations and enforcement by local officials.

Instituciones: Universidad Científica del Sur; Universidad Nacional Autónoma de Alto Amazonas