Levels of As, Cd, Pb, Cu, Se and Zn in bovine kidneys and livers in Jamaica.

Paired liver and kidney samples from 100 free-range cattle in different parts of Jamaica were analyzed for essential and non-essential trace elements. We found significant enrichment of elements in the kidney (K) compared to the liver (L) with the K/L concentration ratios being 5.2 for Cd, 4.1 for Pb, 3.5 for Se and 2.1 for As, but the Cu contents of the kidney were significantly higher with the K/L ratio of 0.45. A large number of kidney and liver samples showed Cu concentrations in the ranges that were associated with deficiency effects in mammals. About 15% of the hepatic samples had Zn concentrations below 20 microg/g, suggesting that there might be zinc insufficiency in some of the animals. Positive associations were found between the metals in both the kidney and liver. On average, the intake of Cd from consumption of both bovine kidney and liver from the island was estimated to be 5.2 microg/day, equivalent to about 7% of the provisional tolerable daily intake (PTDI), although anyone who habitually consumed the few kidneys or livers with >40 microg/g cadmium may be at some risk of exceeding the PTDI. The consumption of offal from local animals did not appear to be an important dietary source of any of the essential microelements.

Blood lead levels of Jamaican children island-wide.

An island-wide survey of 1081 basic school children, mainly in the age group 2-6 years, is reported. The range of blood lead levels (BLLs) was 1.4 to 202 microg/dL with arithmetic and geometric means of 7.3 microg/dL (standard deviation, 13 microg/dL) and 4.35 microg/dL respectively. Two hundred and thirty children were identified with blood lead levels above 10 microg/dL and among these, 80 were provided with medical attention and of eleven who received chelation, six children were desperately ill from acute lead poisoning necessitating repeated sessions of chelation therapy. The higher blood lead values were found mainly in poor areas of the urban Kingston and St. Andrew Corporate Area, and in St. Catherine where there remain observable though reduced effects from a lead-contaminated area. Environmental interventions, including building an increased national awareness, have also been carried out to reduce the immediate and future dangers of lead poisoning. The most important source of the lead exposure is the recovery of lead from old automobile batteries and even a quite small smelter can contaminate a significant area. Further work is in progress to identify and examine historical and active smelter sites, their possible effects on childhood health, and their remediation.

Elemental composition of Jamaican foods 1: a survey of five food crop categories.

The concentrations of 27 elements in Jamaican food categories consisting of fruit, legumes, leafy and root vegetables and other root crops are reported. The main analytical techniques used were neutron activation analysis and flame and graphite furnace atomic absorption spectrophotometry. The results are compared, where possible, with values from Denmark, the United Kingdom, the United States and Nigeria, and with some regulatory limits. Over 75% of the results for antimony, arsenic, barium, cerium, thorium and uranium were below the respective sample detection limits but even among these, some of the maximum values observed indicate that further examination may be useful for those foods grown in the regions of highest uptake and consumed in large amounts. The other elements reported are bromine, cadmium, calcium, caesium, cerium, chromium, copper, europium, hafnium, iron, lanthanum, lead, magnesium, manganese, phosphorus, potassium, rubidium, scandium, samarium, sodium, strontium, thorium, uranium, and zinc. Many of these elements occur at concentration levels above those reported from the other countries but it seems unlikely that most of these will contribute significantly to public health risk. However, at this stage cadmium clearly appears to be the element of greatest concern in the Jamaican food chain. The observed range of cadmium concentrations suggests that factors such as land selection, coupled perhaps where necessary, with suitably modified agricultural practices, is a feasible way to reduce the cadmium content of certain local foods.