Urban Dietary Heavy Metal Intake from Protein Foods and Vegetables in Dar Es Salaam

Contamination of food and food products by heavy metals has made dietary intake as one of the major routes of these harmful elements to human beings. The human dietary intake of heavy metals cadmium, copper, lead and zinc from protein-foods (beans, meat, fish, milk) and green vegetables consumed daily from restaurants and street food-vendor kiosks in Dar es Salaam were determined using the Total Diet Study (TDS) method. The cooked food was bought from the restaurants and street food-vendors at several city locations (i.e. Buguruni, Manzese, Mwenge, Temeke and Ubungo) over several months and analyzed. Heavy metal concentrations were determined by Atomic Absorption Spectrophotometry (AAS) after wet digestion of the edible portions of pooled samples of the foodstuff. The results showed significant variation in heavy metal concentration among the foodstuff and at the different locations. The results were compared to the FAO/WHO levels for Acceptable Daily Intake (ADI) and Provisional Tolerable Weekly Intake (PTWI) to estimate risk of toxicity and to the US Recommended Dietary Allowance (RDA) and/or Estimated Safe and Adequate Daily Dietary Intake (ESADDI) for a deficiency in intake. The average weekly dietary intake of cadmium and lead from protein-foods and vegetables ranged from 0.20 - 0.42 µg/kg-bw/week (i.e. 2.82 - 6.00% of PTWI) and 4.77 - 9.83 µg/kg-bw/week (i.e. 68.1 – 140.4% of PTWI) respectively. These dietary intakes were below the ADI values of 0.5 µg/kg-bw/day and 3.6 µg/kg-bw/day of the WHO for cadmium and lead respectively. The daily dietary intake of zinc and copper at all the locations were also below the ADI for these elements, the average being 21.5% for copper and 19.8% for zinc. The results show clearly that the daily urban dietary intake of copper and zinc, from protein foods and vegetables along main streets at the above locations, was acceptable.Keywords: Heavy metal, dietary intake, protein foods, vegetables, Dar es SalaamTanz. J. Sci. Vol 36 2010, 85-9

Thermogravimetric Study of Gadolinium Chlorotungstate in Air Between 25 and 1500°C.

Using DTA, X-ray powder diffraction, chemical and optical methods, the thermostability of Gd3WO6Cl3 was investigated. The compound was relatively stable on heating in air up to 710oC. Above this temperature it exhibited two decomposition temperature ranges (710-900oC and 900-1130oC). The final product consisted of a mixture of gadolinium tungstate of different composition. This suggests the decomposition scheme of polyphase products Tanzania Journal of Science Volume 26 (2000), pp. 47-5

Physicochemical characteristics of some locally manufactured edible vegetable oils marketed in Dar es Salaam.

The physicochemical properties (refractive index, saponification value, Free Fatty Acid (FFA) value, iodine value, acid value, peroxide value and tocopherol content) of seven edible vegetable oils manufactured in Tanzania, were assessed using standard procedures of the Association of Official Analytical Chemists (AOAC). Also determined were the levels of these properties with respect to shelf storage of the products. When compared with standard values recommended by the Codex Alimentarius Commission of FAO/WHO and with other published results, the locally produced vegetable oils were found to be of fair quality but of poor storage stability. Tanzania Journal of Science Volume 27 (2001), pp. 49-5