Health risk assessment of fluoride in water distribution network of Mashhad,Iran

High and low levels of fluoride in drinking waters have been considered as a major public health issue in recent years. This cross-sectional study was conducted over five consecutive years (from 2012 to 2016) in the water distribution network of Mashhad city, Iran with the objectives of determining levels of fluoride and to perform health risk assessment among residents in the study area. Water samples were taken from 30 stations and were analyzed using UV-visible spectrophotometer. The mean annual concentrations of fluoride in all stations during five years of consecutive study were lower than the respective maximum permissible limits (1.5 mg/L) in water as regulated by the WHO. The human health risk assessment was performed by calculating the chronic daily intake and hazard quotient (HQ) of fluoride through human oral intake for adults (men and women) and children for each year during a five-year study. Health risk analysis in this study presented that the non-carcinogenic risk associated with fluoride exposure through drinking water in Mashhad was mostly acceptable because the mean HQ values of fluoride were lower than 1.     

Non-carcinogenic risk assessment to human health due to intake of fluoride in the groundwater in rural areas of Gonabad and Bajestan,Iran: A case study

In this study, a field research regarding groundwater contamination with fluoride and its related health risks to human health was carried out in 39 rural areas of Gonabad and Bajestan, Iran, in 2017. The results indicated that fluoride levels in two rural areas exceeded the WHO guideline. A total of 55% and 4.7% of the studied rural areas in Gonabad and Bajestan, respectively, had fluoride levels below the minimum recommended value of WHO for fluoride (0.5 mg/L). In this article, chronic non-cancer risks to three different groups of people, adults, children, and infants, for exposure to the fluoride were assessed. Health risk index values for fluoride contamination for 44% and 90% of children and infants in rural areas of Gonabad and Bajestan, respectively, were more than unity (>1), which clearly reveals that these age groups at the studied areas are at the chronic health risk due to the intake of fluoride-containing water. The order of fluoride contribution to non-carcinogenic health risk among the studied age groups was infants > children > adults. Therefore, from a public health viewpoint, it would be prudent and important that risk reduction measures be implemented to diminish the total body burden of fluoride in residents.     

Toxic Metals and Trace Elements in Artisanal Honeys from the Canary Islands

Honey is a natural product made by honey bees from the nectar of flowers or secretions produced by other living plant parts. The metal content of the honeys is related to the levels of metals in the environment. Due to the importance of honey in the human diet and the increase of environmental pollution, it is necessary to determine the content of metals in honey to evaluate the toxicological risk derived from its consumption. The objective of this study was to determine the content of 20 metals (Al, B, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, Pb, Sr, V, and Zn) in different samples of artisanal honey from the Canary Islands (Spain) in order to evaluate the dietary intake derived from the consumption of these honeys. A total of 161 samples of different types of Canary honey were analyzed by ICP-OES (inductively coupled plasma–optical emission spectrometry). K (825 mg/kg) was the macroelement found in highest concentration, while B (4.25 mg/kg) was the trace element with the highest mean concentration. Al (3.33 mg/kg) was the most abundant toxic metal, followed by Pb (0.040 mg/kg) and Cd (0.002 mg/kg). A mean consumption of 25 g/day of honey mainly contributes to the recommended daily intake of Cu (1.34% adults) and K (0.67% adults). As regards the toxic metals, the contribution percentage to the TDI (tolerable daily intake) of Pb at 2.92% for adults is noteworthy. However, the consumption of honey does not imply a high intake of metals and, therefore, does pose a risk to the health of adult men and women.

     

Fluoride in Commercially Important Bivalves from Polluted Sites along the Egyptian Sea Coasts: Relation to Human Health Risk

The human health risk of fluoride from the consumption of four commercial bivalve species collected from contaminated sites along the Egyptian Sea coasts was assessed. The fluoride concentration in soft and shell tissues of fresh bivalve species (Callista florida, Paphia textile, Donax vittatus and Anadara diluvii) was determined. The predicted human health risk of fluoride from the consumption of the samples was studied by applying the calculations of estimated daily intake and hazard quotient for toddlers' (1.84–3.99 mg/kg/day and 15.1–32.7, respectively) and adults' (1.22–2.64 mg/kg/day and 10.0–21.7, respectively) ingestion. The fluoride contents in soft and shell tissues of bivalve samples along all the sampling locations were 0.38–0.64 and 0.56–0.69 mg/g with averages 0.50 ± 0.10 and 0.62 ± 0.05 mg/g, respectively. ANOVA and multiple regression analyses reflected that the accumulation of fluoride in bivalve species was influenced by the dimensions and weight of the bivalve species. The average calculated estimation of the daily intake of fluoride for toddlers and adults ingesting the bivalve species exceeded the lowest-observed-adverse-effect level of skeletal effects' value (LOAEL; 0.25 mg fluoride/kg/day). The evaluated hazard quotient values also pointed to the human health hazards that may be caused by bivalve consumption.     

Investigation and mapping of fluoride-endemic areas and associated health risk—A case study of Agra,Uttar Pradesh,India

The present study aimed at identifying the fluoride-endemic areas in five different blocks in Agra district, Uttar Pradesh, India. A total of 365 groundwater samples from 73 villages were analyzed for establishing the concentration range of fluoride in drinking water. The fluoride level in the study area varied from 0.14 to 4.88 mg/L. Out of 73, the fluoride levels in 45 villages did not meet the permissible Word Health Organization standards. The Baroli Ahir block was found the highly fluoride-endemic area followed by Saiyan, Bichpuri, Achnera and Etmadpur. Chronic daily intake of fluoride in adults was 1.25 and 1.5 times higher than those in children and infants, respectively. The probability of dental fluorosis in infants was higher (42%) while adults were more prone to bone and skeletal fluorosis (60%). The hazard quotient analysis revealed that children were found to be at maximum risk followed by infants and adults. Sensitivity analysis revealed that the fluoride concentration is the major influencing parameter responsible for different types of fluorosis in various age groups.     

Estimation of Toxicity Equivalency and Probabilistic Health Risk on Lifetime Daily Intake of Polycyclic Aromatic Hydrocarbons from Urban Residential Soils

In this study, toxicity equivalents and health risks, based on concentration of 16 priority polycyclic aromatic hydrocarbons (PAHs) in urban residential soils were estimated for the human population in Gwalior, India. Benzo(a)pyrene total potency equivalents (BaP TPE) were estimated for assessment of human health risk from direct contact with PAH-contaminated soil. Potential risk to contaminated groundwater from leaching of carcinogenic PAHs was assessed by estimating the index of additive cancer risk (IACR). On the basis of lifetime average daily intake of 16 PAHs through ingestion of PAH-contaminated soils, lifetime cancer risk to human adults and children was estimated. The concentration of probable human carcinogenic PAHs in soils accounted for 38% of ∑16PAHs. BaP TPE and index of additive cancer risk (IACR) were lower than guideline values of 0.6 mg kg^?1 and <1, respectively. Estimated lifetime average daily intakes of PAHs via soil ingestion were lower than recommended dose. However, the ILCR for human adults was within acceptable limits recommended by regulatory agencies, but may need action for children in Gwalior, India.     

Hydrolases as markers of wine aging

Indigenous wine hydrolytic enzymes come from both grape berries and the microorganisms involved in the fermentation process. The levels of these enzymes in wine vary according to the elaboration period and to wine aging; among them invertase and polygalacturonase are enzymes fairly resistant to denaturation and with utility to determine wine aging. Invertase may be employed as a marker of wine aging and it may be also used for differentiating wines from different regions of origin and different grape varieties. Polygalacturonase is a good indicator useful to differentiate the year of harvesting for wines elaborated with the same grape variety. Both enzymes may possibly be used as indicators of potentially fraudulent “aging-accelerated” processes.     

Assessing groundwater quality and health risks of fluoride pollution in the Shasler Vagu (SV) watershed of Nalgonda,India

Abstract

The principal objectives of this study were to evaluate groundwater quality and human health risks of fluoride contamination in Shasler Vagu (SV) watershed of Nalgonda district, India. For this purpose, 107 groundwater samples were collected and analyzed various physcio-chemical parameters including fluoride, and Gibbs diagrams, Hill–Piper trilinear diagram, and groundwater quality index (GWQI) were applied to understand the groundwater chemistry and its suitability for drinking purpose. In addition to this, non-carcinogenic health risks of high fluoride intake were also evaluated using the US Environmental Protection Agency model for adults and children in the study region. Groundwater chemistry is mainly controlled by HCO₃^?-Ca²⁺-Mg²⁺ and Na⁺-HCO₃^? type, and rock weathering. Assessment of GWQI indicates that 76% of groundwater sources in the study region have poor quality for drinking uses. Results reveal that fluoride concentration ranged from 1.4 to 5.9?mg/L in the groundwater samples, which was significantly higher than the recommended limit of 1.5?mg/L for drinking uses. Results of hazard quotient (HQ) estimates are in the ranges of 0.90–3.78 and 1.21–5.11 in adults and children populations of the study region, respectively. About 98% of adults and 100% of children population of SV watershed are at very high risks of chronic toxicity by excess fluoride intake.     

Health risk assessment in children living in an urban area with hydrofluorosis: San Luis Potosí Mexico case study

BackgroundFluoride is an inorganic element, which can be found in high concentrations in groundwater. Its consumption and exposure have consequences on human health. The objective of this study was to evaluate fluoride exposure and develop a health risk assessment in children from an urban area with hydrofluorosis in Mexico.MethodsWater fluoride levels in active wells were provided by the Water State Agency and divided into three zones: agriculture zone (Zone A), metallurgical zone (Zone B), and industrial zone (Zone C). Urinary fluoride levels were determined by potentiometric method using an ion-selective electrode. Health risk assessment was performed through Monte Carlo model analysis and hazard quotient was calculated.ResultsAccording to fluoride well concentration, all zones have high concentration especially Zone B (2.55 ± 0.98 mg/L). Urinary fluoride concentrations were highest in children in Zone B (1.42 ± 0.8 mg/L). The estimated median daily intake dose of fluoride was 0.084 mg/Kg-day for the children living in zone B. The highest mean HQ value was to Zone B (1.400 ± 0.980), followed by Zone C (0.626 ± 0.443).ConclusionThe levels of fluoride exposure registered are a potential risk to generate adverse health effects in children in the San Luis Potosi metropolitan area.     

Fluoride Ingestion After Brushing with a Gel Containing a High Concentration of Fluoride

The aim of the study was to evaluate the amount of fluoride remaining in the oral cavity of children after brushing with fluoride gel (1.25% F). The study involved six groups of 7-year-old and six groups of 11-year-old children. The procedure was carried out according to the manufacturer’s recommendations. Fluoride concentrations were determined using ion-selective fluoride electrode. No statistically significant difference was found between the amount of fluorides that remained in the oral cavity of younger and older age group (1.2 and 1.3 mg, respectively; p > 0.05). The amount of fluorides swallowed during the procedure in both age groups proves to be within acceptable limit, as far as risk of acute poisoning symptoms is concerned. The individual daily fluoride exposure during the day of procedure seems to be twice as high compared to average fluoride intake from diet and dentifrice, and it does not exceed Tolerable Upper Intake Level for children more than 8. In younger children, it seems justifiable to reduce the amount of the preparation applied on a toothbrush, especially when daily use of the gel is recommended.     

Analysis of volatile aroma constituents of wine produced from Indian mango (<Emphasis Type="Italic">Mangifera indica</Emphasis> L.) by GC-MS

Volatile aroma compounds are synthesized by wine yeast during wine fermentation. In this study the volatile aroma composition of two varieties of mango wine were determined to differentiate and characterize the wines. The wine was produced from the fruits of two varieties of mango cultivars namely Banginapalli and Alphonso. The volatile compounds formed in mango wine were analyzed by gas chromatography coupled with mass spectrometry (GC-MS). Thirty-two volatile compounds in wines were determined of which four were new and unidentified present in lower concentration. Apart from the ethanol (8.5 ± 0.28 and 7.2 ± 0.28% v/v), 1-propanol (54.11 ± 0.33 and 42.32 ± 0.57 mg/l), isobutyl alcohol (102 ± 1.57 and 115.14 ± 2.88 mg/l) and isoamyl alcohol (123 ± 2.88 and 108.40 ± 0.23 mg/1) were found to be the major flavouring higher alcohols in the mango wines produced from the fruits of Banginapalli and Alphonso respectively. Ethyl acetate (35 ± 0.57 and 30.42 ±1.15 mg/l) was the major ester component in both wines produced. Besides, other esters like ethyl octonoate, ethyl hexanoate and ethyl decanoate were also present in the wines. Cyclohexane methanol (1.45 ± 0.11 mg/l) was present only in wine made from Banginapalli and β-phenylethyl butanoate (0.62 ± 0.01 mg/1) was found only in Alphonso wine. The results demonstrate that the wine prepared from Banginapalli variety had better aroma composition and good taste than that from the Alphonso variety.     

Lifestyle modifications to prevent and control hypertension. 6. Recommendations on potassium,magnesium and calcium. Canadian Hypertension Society,Canadian Coalition for High Blood Pressure Prevention and Control,Laboratory Centre for Disease Control at Health Canada,Heart and Stroke Foundation of Canada

OBJECTIVE: To provide updated, evidence-based recommendations on the consumption, through diet, and supplementation of the cations potassium, magnesium and calcium for the prevention and treatment of hypertension in otherwise healthy adults (except pregnant women). OPTIONS: Dietary supplementation with cations has been suggested as an alternative or adjunctive therapy to antihypertensive medications. Other options include other nonpharmacologic treatments for hypertension. OUTCOMES: The health outcomes considered were changes in blood pressure and in morbidity and mortality rates. Because of insufficient evidence, no economic outcomes were considered. EVIDENCE: A MEDLINE search was conducted for the period 1966-1996 with the terms hypertension and potassium, magnesium and calcium. Reports of trials, meta-analyses and review articles were obtained. Other relevant evidence was obtained from the reference lists of articles identified, from the personal files of the authors and through contacts with experts. The articles were reviewed, classified according to study design, and graded according to the level of evidence. VALUES: A high value was placed on the avoidance of cardiovascular morbidity and premature death caused by untreated hypertension. BENEFITS, HARMS AND COSTS: The weight of the evidence from randomized controlled trials indicates that increasing intake of or supplementing the diet with potassium, magnesium or calcium is not associated with prevention of hypertension, nor is it effective in reducing high blood pressure. Potassium supplementation may be effective in reducing blood pressure in patients with hypokalemia during diuretic therapy. RECOMMENDATIONS: For the prevention of hypertension, the following recommendations are made: (1) The daily dietary intake of potassium should be 60 mmol or more, because this level of intake has been associated with a reduced risk of stroke-related mortality. (2) For normotensive people obtaining on average 60 mmol of potassium daily through dietary intake, potassium supplementation is not recommended as a means of preventing an increase in blood pressure. (3) For normotensive people, magnesium supplementation is not recommended as a means of preventing an increase in blood pressure. (4) For normotensive people, calcium supplementation above the recommended daily intake is not recommended as a means of preventing an increase in blood pressure. For the treatment of hypertension, the following recommendations are made. (5) Potassium supplementation above the recommended daily dietary intake of 60 mmol is not recommended as a treatment for hypertension. (6) Magnesium supplementation is not recommended as a treatment for hypertension. (7) Calcium supplementation above the recommended daily dietary intake is not recommended as a treatment for hypertension. VALIDATION: These guidelines are consistent with the results of meta-analyses and recommendations made by other organizations. They have not been clinically tested. SPONSORS: The Canadian Hypertension Society, the Canadian Coalition for High Blood Pressure Prevention and Control, the Laboratory Centre for Disease Control at Health Canada, and the Heart and Stroke Foundation of Canada.     

MIND-SETS OF THE WINE CONSUMER

This paper presents the results from a study of consumer reactions to different attributes of red and white wine, with stimuli presented in the form of small, experimentally designed, test concepts (conjoint measurement). The results show that possibly four consumer mind-sets exist, with each mind-set comprising a different set of communication drivers for concept acceptance. Most subjects fit into one of three key categories; "Classics" (who want their wines to be traditional), "Imaginers" (who want to get into the drinking experience through knowing details about their wines) or "Elaborates" (who want their wines to produce many sensations and flavors). A fourth group (No Frills), were interested in simple and safe wines without any detail of flavor or origin. This segment was found in the red wine study, but not in the white wine study.     

Biotechnology of natural and winery-associated strains of<Emphasis Type="Italic"> Saccharomyces cerevisiae</Emphasis>

A new body of evidence challenges the original consolidated theory of Pasteur on the natural (vineyard) origin of wine strains of Saccharomyces cerevisiae and instead indicates a local, winery-restricted life cycle. The findings open novel biotechnological perspectives for obtaining autochthonous selected starters for the wine industry. A local, individual, and specific fermenting yeast flora, mass selected year after year through many generations of S. cerevisiae in grape must, is present on the surfaces of every winery. These yeast strains are endowed with exceptional enological properties and capable of producing an assortment of volatile compounds apparently contributing to the specific bouquet of locally produced wines.     

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol content impacts wine sensory properties, reducing the perceived complexity of flavors and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content. Nonconventional yeast species, in particular, non-Saccharomyces yeasts, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes preharvest, are present in the early stages of fermentation but, in general, are not capable of completing alcoholic fermentation. We have evaluated 50 different non-Saccharomyces isolates belonging to 24 different genera for their capacity to produce wine with a lower ethanol concentration when used in sequential inoculation regimes with a Saccharomyces cerevisiae wine strain. A sequential inoculation of Metschnikowia pulcherrima AWRI1149 followed by an S. cerevisiae wine strain was best able to produce wine with an ethanol concentration lower than that achieved with the single-inoculum, wine yeast control. Sequential fermentations utilizing AWRI1149 produced wines with 0.9% (vol/vol) and 1.6% (vol/vol) (corresponding to 7.1 g/liter and 12.6 g/liter, respectively) lower ethanol concentrations in Chardonnay and Shiraz wines, respectively. In Chardonnay wine, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines, the total concentration of higher alcohols was higher and the total concentration of volatile acids was reduced compared with those in control S. cerevisiae wines, whereas the total concentrations of esters were not significantly different.     

Analysis of Magnesium Contents in Commonly Consumed Foods and Evaluation of its Daily Intake in Korean Independent-Living Subjects

Magnesium, an element involved in a variety of biochemical and physiological processes in the human body, is closely linked to maintaining health and preventing disease. Even so, studies on the status of magnesium intake have never been conducted sufficiently since only recently a dietary reference intake value was proposed, and data on magnesium contents in food items have always been insufficient. Therefore, in this study, we selected 366 food items commonly consumed by Korean people and then analyzed their magnesium content with inductively coupled plasma atomic emission spectroscopy. With these results, we evaluated daily magnesium intake in 239 healthy adult males and females. Using these 366 values based on magnesium content measurements, we evaluated the status of magnesium intake by our participants and found that the average daily magnesium intake was 279.2 mg, 90.4% of the recommended intake (RI). The results also showed that the magnesium intake by 54.8% of the subjects was lower than the estimated average requirement. In addition to this, the magnesium intake by 45.2% of the cohort was less than 75% of the RI. As such, a high percentage of the subjects showed inappropriate magnesium intake.     

Biogenic and Risk Elements in Wines from the Slovak Market with the Estimation of Consumer Exposure

Wine consumption delivers macroelements and microelements necessary for the proper metabolism. On the other hand, wine can be an important source of toxic metals. The aim of this study was to estimate the concentrations of Ca, Cd, Cu, Fe, Hg, Mg, Ni, Pb, and Zn in the Slovak and non-Slovak wines. The concentration of metals was evaluated with respect to the type, the alcohol content, and the age of Slovak wine. The general scheme of concentrations found was as follows Ca > Mg > Fe > Zn > Pb > Cd > Ni > Cu > Hg. The type of wine and the alcohol content do not have a significant impact on metal concentrations. Also, the age of wine has no influence on the mean concentration of metals, except for Zn. Metal concentrations in Slovak and non-Slovak wines indicate similar contents of metals, except for Ni. The contribution to both dietary reference values (DRVs) and provisional tolerable weekly intake (PTWI) evaluations in the Slovak wine suggested low dietary exposure to Ca, Cu, Fe, Mg, Ni, Zn, Cd, Hg, and Pb, respectively. However, we do not suggest that the consumption of all Slovak wines is healthy. The maximum Pb concentrations in Slovak wines exceed the maximum permitted level proposed by the European Commission. This might be proved by the results of the margin of the exposure (MOE) value evaluation in the samples containing the maximum Pb concentrations, showing a high risk of CKD and SBP in high and extreme consumption groups.     

Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from <Emphasis Type="Italic">Vitis vinifera</Emphasis> Lado

This work describes the influence of yeast population on the chemical characteristics of wine obtained by spontaneous and inoculated fermentation of must from Vitis vinifera Lado, a minor white grapevine autochthonous to Galicia (NW Spain). The study was carried out for two consecutive years. The results showed that musts derived from Lado presented a high acidity though the potential alcohol level was acceptable. The genetic diversity of S. cerevisiae strains isolated from spontaneous fermentations was low, probably due to must characteristics, although these did not interfere with the implantation of the commercial strains used. Analyses showed that the wines subsequently produced had high alcoholic levels and very high acidities (pH 3.0) as was expected from must composition. Wines obtained from spontaneous fermentations had a lower alcohol content but higher total acidity than those from inoculated fermentations. Monovarietal wines produced from Lado were poorly evaluated in sensorial tests because of their unbalanced structure and sourness; however, when they were mixed with other autochthonous white varieties with less acidity, the resulting wines were well accepted.