Level and Health Risk Assessment of Heavy Metals in Selected Seasonings and Culinary Condiments Used in Nigeria

Abstract

Eight trace metals (Mn, Cd, Co, Zn, Cu, Pb, Cr and Ni) were analyzed in selected brands of seasonings and culinary condiments used for cooking in Nigeria with a view of determining the potential health risk index with regard to dietary intake and total hazard quotients. The samples were processed, digested and analyzed using flame atomic absorption spectrophotometer. The values of trace metals in the seasoning and culinary condiments were 0.11 – 1.52 mg/kg Cr, 0.76 – 3.56mg/kg Pb, 0.04 – 0.84mg/kg Cd, 0.52 – 2.87 mg/kg Ni, 0.06 – 2.60 mg/kg Cu, 0.27 – 7.86 mg/kg Zn, 0.68 – 56.64mg/kg Mn and 0.08 – 2.18mg/kg Co. The concentration of most 50% of the metals viz: Co, Zn, Cu and Ni were below the limit specified by Food and Agricultural Organization/World Health Organization for food additives such as spices. The estimated daily intake values of the metals were less than the tolerable intake limits previously specified by various agencies including Institute of Medicine, Food and Agricultural Organization/World Health Organization and European Food Safety Authority. In the four category of age grade, target hazard quotients (THQs) were 1 for Mn and Cu; majority of the samples also had THQ >1 with regard to Co and Cd; and school children and infants were at health concern for Ni from the consumption of the seasonings and culinary condiments. The summation of the THQ value of the metals were high, suggesting possible health concern for the consumers of this products on daily basis over a prolong period of time.