Lead concentration in instant noodles and health risk assessment among students in Universiti Putra Malaysia

Hamid, Nurul Fadzilah (2018) Lead concentration in instant noodles and health risk assessment among students in Universiti Putra Malaysia. [Project Paper] (Submitted)

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Abstract

Introduction: One of the important food that consumed by Asians is instant noodles. Nowadays, food contamination on heavy metal in foods is a big issue especially when it gives health impact to consumers. Instant noodles might be contaminated with heavy metal such as lead. However, lead contents in instant noodles still in investigation. Objectives: The study was conducted to determine the lead concentration in instant noodles and health risk assessment among two groups of students namely Foundation of Agricultural Sciences and undergraduate students in UPM. Methodology: A cross-sectional comparative study was conducted among 200 students ( 100 from Foundation of Agriculture Science and 100 from undergraduates) at UPM. A set of pre-tested questionnaire was used to collect the socio demographic information, instant noodles frequency intake and the influencing factors of instant noodles consumption. Seven different brands of instant noodles were purposely sampled from respondent most preferred brands. The samples were prepared triplicate by using wet digestion method and lead concentration was analysed using Inductively Coupled Plasma Mass Spectrophotometer (ICP-MS). The Provisional Tolerable Weekly Intake (PTWI) was used to determine the maximum amount of lead that the respondents can be exposed per week over a lifetime without an unacceptable risk of health. The health risk was determined by calculating Hazard Quotient (HQ) of respondents. Results and Discussion: Majority of the respondents consumed instant noodles less than three times per week. Easy to prepare was the most influencing factor for consuming instant noodles among all respondents. Easy to get and no food were the factors which showed significant difference between the groups of respondents. Economic status was not associated with the frequency intake of instant noodles because the middle family were the least to consumed instant noodles. The range of lead concentration in instant noodles were between 0.0953 mg/kg to 0.0117 mg/kg while for seasoning the lead concentration were <0.002 mg/kg to 0.00108 mg/kg. All these level were below the standard of Malaysia Food Regulation (1985) which is 2 mg/kg. The PTWI of the respondents also not exceeded the limit of 0.025 mg/kg due to the low intake of instant noodles per week. The calculated HQ of less than 1 indicates no significant health risk is likely to occur due to consumption of contaminated instant noodles and its seasonings. Conclusion: Low concentration of lead was detected in all samples of instant noodles and its seasoning. The PTWI of the respondents were below the standard of 0.025 mg/kg/week as well as the HQ <1 which indicates no significant of non-cancer risk will likely to occur. Keywords: Instant noodles, 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:	26 Nov 2024 03:06
Last Modified:	26 Nov 2024 03:06
URI:	http://psaspb.upm.edu.my/id/eprint/2239

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