Lead concentration in shrimp paste and health risk assessment among adult residents in two villages in Melaka

Abd Razak, Nor Aisyah (2012) Lead concentration in shrimp paste and health risk assessment among adult residents in two villages in Melaka. [Project Paper] (Submitted)

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Abstract

ummary: Introduction: Shrimp paste is a product that takes the raw salted shrimp preserved through natural fermentation and extremely popular condiment used in variety of Malaysian cooking. A cross-sectional study was carried out to determine the lead concentration in shrimp paste, assess the health risk among adult residents and to determine the relationship between the frequencies of shrimp paste intake with the signs of lead poisoning and the health risk encountered by the respondents. Method: A set of pre-tested modified version of questionnaire from Malaysian Adult Nutrition Survey 2002-2003 were used to gather information on socio¬demographic, food frequency intake and possible acute and chronic signs of lead poisoning. Five shrimp paste samples were purchased from Small Medium Industries (SMIs) and homemade shrimp paste manufacturer in the study area. Lead concentration was determined by using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). The health risk assessment of the respondents were indicated by the average daily dose (ADD), weekly exposure level and hazard quotient (HQ). Results: This study found that all 5 shrimp paste samples were contained with lead ranged between 0.0625 to 0.4367 mg/kg which not exceeding the Malaysian Food Regulation] 985. The Weekly Exposure Level was not exceeded the Provisional Tolerable Weekly Intake (PTWI). The health risk assessment showed acceptable risk for ADD and HQ. There was no significant relationship between frequencies of shrimp paste intake with the signs of lead poisoning but showed a positive significant relationship with the health risk encountered by the respondents. Conclusion: Lead were detected in shrimp paste sample but depicted acceptable risk to respondent's health. Public should take enough nutritional intake in order to increase body resistant towards heavy metal such as Pb. Nutrient such as iron, calcium and vitamin C should be taken for reducing Pb absorption in the body.

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	22 Nov 2022 06:27
Last Modified:	15 Feb 2023 01:51
URI:	http://psaspb.upm.edu.my/id/eprint/165

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