Lead and cadmium in functional health foods and Korean herbal medicines

Abstract

Lead (Pb) and cadmium (Cd) in functional health foods (FHF) and Korean herbal medicines (KHM) were analysed by the standard addition method with inductively coupled plasma-mass spectrometry. A total of 672 samples were collected from 2347 people (1015 adults, 557 students and 775 infants and children) who lived in Korea. Pb and Cd concentrations were analysed in the samples (FHF, n=535; KHM, n=50). Method validation was carried out using standard reference material (SRM), recovery rate and limits of detection and quantification. Recovery rates for Pb and Cd using three SRMs were 94.9%-101.6% and 96.7%-115.2%, respectively. Mean Pb values in FHF and KHM were 0.146 and 0.349mgkg(-1), respectively. Mean Cd levels in FHF and KHM were 0.035 and 0.056mgkg(-1), respectively. Mean values in Spirulina and yeast products were the highest in the FHF samples (0.940mgkg(-1) for Pb in Spirulina products and 0.115mgkg(-1) for Cd in yeast products).