A study of cadmium and lead level in canned sardines and its risk to human health / Nurulhuda Alias

• Main Author: Alias, Nurulhuda
• Format: Student Project
• Language: English
• Published: 2011
• Subjects: Chemical elements; Metallurgy; Food processing and manufacture; Examination and analysis. Composition. Adulteration; Dietary studies, food values, experiments, tests, etc.
• Online Access: https://ir.uitm.edu.my/id/eprint/52389/1/52389.PDF; https://ir.uitm.edu.my/id/eprint/52389/

There is an increasing concern about the quality of foods in several part of world. A study was conducted to identify level of cadmium and lead in canned sardines, to compare level of cadmium and lead between three brands of canned sardines and to identify association between cadmium and lead exposure in canned sardines and health risk. Cadmium and lead in canned sardines was determined using graphite furnace atomic absorption spectrophotometer (AAS). A cross sectional study was done to compare level of cadmium and lead between three brands of canned sardines and health risk. Modified Food Frequency Questionnaires were distributed to respondents participated (n=100) to assess dietary intake of canned sardines. Cadmium concentration obtained from canned sardines sample ranged from 0.001 to 0.628 mg/kg while lead concentration obtained from canned sardines sample ranged from 0.884 to 3.552 mg/kg. Level of cadmium in canned sardines were found below the permitted level while level of lead in canned sardines were found high in canned sardines. Health risk is significantly associated with cadmium and lead exposure in canned sardines. Most of the canned sardines had higher content of lead than the permitted level. All the canned sardines had cadmium concentration below the permitted level. Exposure assessment of lead is below the tolerable daily intake. There was low risk with respect to the concentrations of cadmium in canned sardines.