Diet- Toxic Nanoparticles Might Be Entering Human Food
Supply
Toxic Nanoparticles Might Be Entering
Human Food Supply
Aug. 22, 2013 — Over the last few years, the use of
nanomaterials for water treatment, food packaging, pesticides, cosmetics and
other industries has increased. For example, farmers have used silver nanoparticles as a pesticide
because of their capability to suppress the growth of harmful organisms. However, a growing
concern is that these particles could pose a potential health risk to humans and the
environment. In a new study, researchers at the University of Missouri have
developed a reliable
method for detecting silver nanoparticles in fresh produce and other food
products.
"More than 1,000 products on the market are nanotechnology-based products,"
said Mengshi Lin, associate professor of food science in the MU College of
Agriculture, Food and Natural Resources. "This is a concern because we do
not know the toxicity of the nanoparticles. Our goal is to detect, identify and
quantify these nanoparticles in food and food products and study their toxicity
as soon as possible."Lin and his colleagues, including MU scientists Azlin
Mustapha and Bongkosh Vardhanabhuti, studied the residue and penetration of silver
nanoparticles on pear skin. First, the scientists immersed the pears in a silver
nanoparticle solution similar to pesticide application. The pears were
then washed and rinsed repeatedly. Results showed that four days after the treatment and rinsing, silver
nanoparticles were still attached to the skin, and the smaller particles
were able to penetrate the skin and reach the pear pulp.
"The penetration of silver nanoparticles is dangerous
to consumers because they have the ability to relocate in the human body after digestion,"
Lin said. "Therefore, smaller nanoparticles may be more harmful to
consumers than larger counterparts."
When ingested, nanoparticles pass into the blood and lymph
system, circulate through the body and reach potentially sensitive sites such
as the spleen, brain,
liver and heart.
The growing trend to use other types of nanoparticles has
revolutionized the food industry by enhancing flavors, improving supplement delivery, keeping food
fresh longer and brightening the colors of food. However, researchers
worry that the use of
silver nanoparticles could harm the human body.
"This study provides a promising approach for detecting
the contamination of silver nanoparticles in food crops or other agricultural
products," Lin said.
Members of Lin's research team also included Zhong Zang, a
food science graduate student. The study was published in the Journal of
Agricultural and Food Chemistry.
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