Tin Concentrations and Human Health Risk Assessment for Children and Adults in Seafood and Canned Fish commonly consumed in Bayelsa State, Nigeria

Abstract

Tin is a naturally occurring element in the environment, and the most important dietary intake is from tin-plates steel cans used for food packaging. The objective of this paper is to evaluate the tin concentrations and human health risk assessment of children and adults in seafood and canned fish (Sardine and Mackerel) obtained from Bayelsa State, Nigeria using the Thermo-Elemental Atomic Absorption Spectrometer (S4-71096 model) after mixed-acid digestion. Data obtained reveal tin concentrations (mean ± SD, mg/kg) in seafood in the order of fresh water fish (0.99 ± 0.07)  salt water fish (0.98 ± 0.16)  salt water–Blood Clam (0.75  0.022)  fresh water- Clam (0.17 ± 0.12)  fresh water-Prawn (0.06 ± 0.01)  salt water shrimp (0.02 ± 0.01) respectively, tin concentrations in the brands of canned fish were significantly higher than the concentration in seafood (p < 0.05). However, the mean concentrations of tin in the seafood and brands of canned fish were lower than the standard guideline limits set by regulatory bodies (200 mg/kg - 250 mg/kg). The health risk exposure assessment revealed that the values of all the samples were lower than the provisional maximum tolerable daily intake (PMTDI) of tin. The target hazard quotient (THQ) values of tin for both children and adults in all the samples were also lower than the reference dose (RfD). The health risk index (HRI) values of the seafood and the brands of canned fish for both children and adults were less than 1.0, which indicates that there are no adverse effects at the moment. However, the HRI values of the brands of canned fish were higher than the seafood for children and adults. Hence, assessment of tin in seafood and canned food could be periodically assessed by Nigerian food and drug regulatory organizations for efficient policy regulations.