Health risk assessment from exposure to preservatives in rice noodles in Tha Sala Sub-district, Tha Sala District, Nakhon Si Thammarat
DOI:
https://doi.org/10.14456/dcj.2019.23Keywords:
preservatives, benzoic acid, sorbic acid, rice noodles, health riskAbstract
A descriptive cross-sectional study aimed to analyze the amount of preservative substances in rice noodle sold in Tha Sala Sub-district, Tha Sala District, Nakhon Si Thammarat Province. HPLC method was used for the analysis. Health risk was calculated from the exposure compared to the acceptable daily intake (ADI). Analysis of preservatives in 26 samples of rice noodle, sorbic acid was not detected in any samples. Benzoic acid, however, was detected in 17 samples (65%) with the amount between 63-1,007 mg/kg and 1 sample exceeded the standard. Results of risk assessment among the entire population both in the case of the average risk (1-4% of ADI) and high risk (24-78%), as well as among those who consumed rice noodle in the case of average risk (19-44), indicated an acceptable level of preservative contamination with respect to acceptable daily intake. However, in the case of high risk for those who consumed rice noodle the results were not within an acceptable level (148-446% of ADI). The highest risk group is children under the age of 2.90 years and between 3-5.90 years, respectively. Amount of benzoic acid in the rice noodle should be closely monitored and controlled by the responsible agencies. The consumers should also be advised to buy rice noodle from reliable vendors. Young children should be also taken care of by their parents to prevent the consumption of high amount of rice noodle.
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