Lead concentration in instant noodles and health risk assessment among a private university students

Shamsani, Nur Sabrina (2017) Lead concentration in instant noodles and health risk assessment among a private university students. [Project Paper] (Submitted)

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Abstract

Introduction: Food safety has emerged as a global issue with the growing of international trade including the safety of food contaminated with lead. Malaysia was ranked at 13th place for the global demand of instant noodles. Instant noodles might be contaminated with lead that present in soil, air and water. However, the safety of instant noodles for human consumption is still in doubt. Objectives: The study was conducted to determine lead concentration in instant noodles and health risk assessment among private university students. Methodology: Cross-sectional study was conducted among 121 of private university students at Universiti Tenaga Nasional. A set of questionnaire was used to obtain the socio-de1nographic information, instant noodles frequency intake and the influencing factor of the instant noodle consumption. Seven different brands of instant noodles were purposely chosen. The samples were prepared by dry ashing method and lead concentration was analysed by using Inductively Coupled Plasma Mass Spectrophotometer (ICP-MS). Hazard Quotient (HQ) for respondents were calculated to determine the non-carcinogenic health risk. Result: Two out of seven samples contained lead that exceeded the limit of Malaysia Food Regulation 1985 by 2 mg/kg. Most of the respondents were less frequently consumed the instant noodles. All of the Hazard Quotient of the respondents were under the acceptable risk and possibly no adverse health effect. Conclusion: HQ level for lead in all samples of instant noodles were less than 1. Thus, it can be concluded that although there were high level of lead were detected in instant noodles samples, no adverse health effects were found due to small quantity of conta1ninated instant noodles consumed by the respondents at one time. Keywords: Instant Noodle, Lead, Provisional Tolerable Weekly Intake, Hazard Quotient, ICP-MS

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	11 Jul 2024 03:45
Last Modified:	11 Jul 2024 03:45
URI:	http://psaspb.upm.edu.my/id/eprint/1953

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