Cadmium and Lead Content in Selected Fungi from Poland and Their Edible Safety Assessment.

Michalina Gałgowska,Renata Pietrzak-Fiećko

doi:10.3390/molecules26237289

Michalina Gałgowska, Renata Pietrzak-Fiećko

Open Access

https://doi.org/10.3390/molecules26237289

Copy DOI

Abstract

Mushrooms are able to accumulate toxic trace elements. This study investigates the content of cadmium (Cd) and lead (Pb) in selected species of fungi (Boletus badius, Boletus edulis, and Cantharellus cibarius) from the northeastern part of Poland and estimates their edible safety. The amount of Cd and Pb was determined by flameless atomic spectrometry using the iCE 3000 Series-Thermo. The mean content of Cd in analyzed mushrooms ranged from 0.370 to 2.151 mg/kg d.w., while Pb was found at the level of 0.243–0.424 mg/kg d.w. Boletus edulis was characterized by the highest content of Cd, whereas Cantharellus cibarius contained the biggest amount of Pb. Estimated exposure to the Cd intake expressed as percentage share in TWI (Tolerable Weekly Intake) was at the highest level in Boletus edulis (30.87%), which could be associated with the risk of excessive Cd accumulation in the body.

Highlights

In terms of natural environment, the northeastern part of Poland is one of the least degraded areas in the country
Health risk related to exposure to heavy metals increases significantly in the case of fungi growing in contaminated and heavily polluted areas, such as the surroundings of mines and metal smelters
The obtained results did not exceed the permissible levels of this heavy metals in mushrooms, referring them to the European Union regulations; in the case of king bolete, the values were high

Summary

Introduction

In terms of natural environment, the northeastern part of Poland is one of the least degraded areas in the country. Fungi are considered a healthy food, because they are a source of many important nutritional components, including proteins, minerals, carbohydrates, and vitamins. The energy they provide is relatively low [6]. Mushrooms are regarded as important sources of dietary fiber, consisting mainly of chitin and β-glucans [11]. Fungi and their components exhibit health benefits, for instance anti-inflammatory, hepatoprotective, radical scavenging, antiallergic, antimicrobial, and antiviral properties [12–15]

Objectives

Methods

Findings

Discussion

Conclusion