Determination of arsenic concentration in instant noodle and health risk assessment among students in Universiti Putra Malaysia

Mohd Nazri, Muhammad Fahzeli (2018) Determination of arsenic concentration in instant noodle and health risk assessment among students in Universiti Putra Malaysia. [Project Paper] (Submitted)

Text lp FPSK4 2018 24.pdf Download (23MB)

Abstract

Introduction: Instant noodle is one of the favourite food especially among students that have low income and insufficient money to afford their foods. However, heavy metals can be contaminated the instant noodle whether through the process of making the instant noodle or the seasoning. One of the heavy metals that can be contaminated these foods is Arsenic. Exposure for a long time to this heavy metal from food can cause adverse effect such as cancer and skin lesions. It also can be connected to the developmental effects, cardiovascular disease, neurotoxicity and diabetes. Objective: This study was conducted to determine the arsenic concentration in instant noodle and compare the health risk assessments among two groups of UPM students who these two groups of students have a different sociodemographic background. Methodology: This cross-sectional comparative study was conducted among two groups of students which from Foundation of Agriculture Sciences and undergraduate students in UPM. The background information of the respondents was obtained by using pre-tested questionnaire. The arsenic concentration in instant noodle and seasoning were prepared by using Wet-digestion method and were analyzed by using Inductively Coupled Plasma Mass Spectrometry (ICPMS). Hazard Quotient (HQ) and Life Cancer Risk (LCR) were calculated to determine the non-carcinogenic and carcinogenic health risk of the respondents Result: A total of 200 respondents which 100 from foundation students and 100 from undergraduate students involved in the study and majority of the respondents were female and age between 18-27 years old. It is found that most of the respondents for both groups were consumed instant noodles once a week. The result also showed that all seven types of instant noodles and seasoning contained arsenic concentration but did not exceed the limit of Malaysia Food Regulation 1985 by 1 mg/kg. The arsenic concentration in instant noodles was higher compared to seasoning. Conclusion: This study showed that low level of arsenic was detected in all samples of instant noodles and 4 samples of seasoning. The arsenic concentration in instant noodles were higher than in the seasonings. Besides, the main factor for respondents' consumption of instant noodles is due to easy to prepare. Most of the respondents consumed instant noodles once in a week, therefore no health risk is likely to occur (HQ<l) and LCR is acceptable). Keywords: Instant Noodles, Seasoning, Arsenic, Hazard Quotient, Lifetime Cancer Risk

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	28 May 2025 06:40
Last Modified:	28 May 2025 06:40
URI:	http://psaspb.upm.edu.my/id/eprint/2406

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