Abstract
Durum wheat grains, which are mostly used for the production of pasta and several baked goods, represent a main source of vegetable proteins and calories. Concurrently, many contaminants, including toxic trace elements, may accumulate in them, posing a potential severe hazard to human health. In this context, for official control and food safety purposes, 346 samples of whole durum wheat imported into the Italian market from six countries (Australia, Canada, Kazakhstan, Russia, Turkey, and the United States) during the period 2015–2020 were analysed for cadmium (Cd), lead (Pb), and mercury (Hg) content using inductively coupled plasma mass spectrometry (ICP-MS). All the analysed samples were compliant with Food Agriculture Organization–World Health Organization and European Union regulations. The mean values were 0.0322 and 0.0162 mg kg−1, respectively, for Cd and Pb, while all samples showed levels below the limit of detection (0.004 mg kg−1) for Hg. The results were construed in terms of seasonality, year, and country of production, and compared with reference tolerance values. Confirming previous exposure studies, the obtained data and the dietary intake assessment showed that durum wheat-based products may have a significant impact on exposure to Pb and Cd (20–50%) in the overall population, particularly in more sensitive and/or exposed subgroups (infants, toddlers, and females).
Highlights
As the result of their widespread average consumption, within the vegetable and cereal category, durum wheat grains are under close surveillance, becoming a food safety issue as they represent a primary route of exposure to a wide variety of contaminants, that may influence nutritional quality and safety and yield growth
The most serious concern related to durum wheat-based product consumption remains the dietary exposure to toxic trace elements (TTEs)
Grains and grain-based products were estimated as major contributing food categories to Pb exposure (16.1%). This percentage corresponds to 0.766 μg kg−1 b.w. per week, which coincides with 3.1% of Provisional Tolerable Weekly Intake (PTWI)
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. As the result of their widespread average consumption, within the vegetable and cereal category, durum wheat grains are under close surveillance, becoming a food safety issue as they represent a primary route of exposure to a wide variety of contaminants (mycotoxins, vegetal toxins, toxic trace elements, pesticides, and phthalic acid esters), that may influence nutritional quality and safety and yield growth This evidence justifies the considerable attention given to wheat and wheat-based products in human health, toxicology, nutrition, environment, and even in the economic field [7,8]. The most serious concern related to durum wheat-based product consumption remains the dietary exposure to toxic trace elements (TTEs) These are very persistent and very bioaccumulative (vPvB) pollutants that may contaminate wheat crops through atmospheric deposition, irrigation with polluted water, and exposure to animal manures, agrochemicals, inorganic fertilisers, and other anthropogenic activities [9,10,11]. The results were examined through an inductive approach and discussed, with a particular emphasis on temporal, seasonal, and regional differences, and an evaluation of several exposure scenarios (age- and gender- related, and dietary habits-correlated) is provided
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