ARSENIC: EXPOSURE THROUGH THE FOOD CHAIN, TOXICITY, AND TOXICITY REDUCTION BY NUTRITIONAL COMPOUNDS

Temelkovska, Katerina and NIKOLOVKSA NEDELKOSKA, Daniela and PAVLOVSKA, Gorica and Blazevska, Tatjana and Delinikolova, Eleonora and STOJANOVSKA, Tanja (2023) ARSENIC: EXPOSURE THROUGH THE FOOD CHAIN, TOXICITY, AND TOXICITY REDUCTION BY NUTRITIONAL COMPOUNDS. Journal of Food Technology & Nutrition, 6 (11-12). pp. 32-42. ISSN 2671-3071

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Abstract

Arsenic is widely distributed in the environment, including water, soil, and rocks. Arsenic enters the food chain through food contaminated by arsenic pesticides, crops irrigated with arsenic-contaminated water, or crops grown in arsenic-rich soil. Among foods of plant origin, the highest concentrations of arsenic are found in rice, root and leafy vegetables. Arsenic can also be present in foods of animal origin, such as meat, fish, eggs, milk, and dairy products, as a result of animal exposure to arsenic through feed and drinking water. Arsenic causes acute and chronic toxicity through disruption of mitochondrial function and oxidative stress. Chronic exposure to arsenic leads to multisystem disease, neurotoxicity, hepatotoxicity, nephrotoxicity, carcinogenicity, and genotoxicity. The health risk in case of chronic exposure to arsenic is estimated according to the calculation of: PTWI (Provisional Tolerable Weekly Intake), ER (Exposure rate), HQ (Hazard Quotient), and AELCR (Annual excess lifetime cancer risk). It is of great importance to reduce the intake of arsenic in the population by monitoring important monitoring points, continuous analysis of food and drinking water, early diagnosis and intervention. Foods with a high content of antioxidants and bioactive compounds can reduce the toxic effect of arsenic. The most powerful medicinal plants for treating arsenic toxicity are garlic, turmeric, milk thistle, some dietary fibers, algae, green and black tea.

Item Type:	Article
Uncontrolled Keywords:	arsenic, food, health risk, antioxidants
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	19 Sep 2023 08:34
Last Modified:	19 Sep 2023 08:34
URI:	http://eprints.unite.edu.mk/id/eprint/1169

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