Food mercury exposure and risk assessment of the students in the campus
【Abstract】Mercury concentrations in the daily food (including staple food, fish, meat and vegetables) consumed in the TJU campus were investigated. Mercury levels in the hair of the volunteers were also analyzed. Total mercury (THg) and methylmercury (MeHg) concentrations in foods ranged 0.57–207.50 ng/g (wet weight) and 0.06–49.20 ng/g (wet weight) respectively, and were lower than the previous studies. The mercury concentrations varied among foods, and higher THg and MeHg concentrations were observed in the seafood. THg and MeHg levels in the human hair ranged from 0.03–0.77 and 0.02–0.67 µg/g, respectively, and the concentrations in the males were significantly higher than the females. Dietary habits have an impact on the hair mercury concentrations. The daily mercury exposure from food consumption was 9,200 ng/d for males and 7,500 ng/d for females. Compared with the current limit of mercury exposure, the risk imposed to the campus students were low. However, excessive consumption of seafood could still be an important source of mercury for the consumers.
【Keywords】 campus students; food intake; hair mercury; mercury exposure; risk assessment;
(Translated by ZHEN Zhongzhi)
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