Spices as a source of lead exposure: a market-basket survey in Sri Lanka

被引：2
|
作者：
Senanayake, M. P. [1 ]
Perera, R. [2 ]
Liyanaarachchi, L. A. H. G. [3 ]
Dassanayake, M. P. K. [3 ]
机构：
[1] Univ Colombo, Fac Med, Dept Paediat, Colombo, Sri Lanka
[2] Lady Ridgeway Hosp, Paediat Unit, Colombo, Sri Lanka
[3] Univ Colombo, Fac Sci, Dept Chem, Colombo, Sri Lanka
来源：
CEYLON MEDICAL JOURNAL | 2013年 / 58卷 / 04期
关键词：
spices; lead toxicity; Sri Lanka;
D O I：
10.4038/cmj.v58i4.6308
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
We performed a laboratory analysis of spices sold in Sri Lanka for lead content. Samples of curry powder, chilli powder and turmeric powder from seven provinces, collected using the market basket survey method, underwent atomic absorption spectrometry. Blanks and standards were utilised for instrument calibration and measurement accuracy. The results were validated in two different laboratories. All samples were found to have lead levels below the US Food and Drug Administration's action level of 0.5 mu g/g. Spices sold in Sri Lanka contain lead concentrations that are low and within the stipulated safety standards.
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页码：168 / +
页数：2
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