Chronic dietary risk assessment for pesticide residues in Brazilian food

• Autor(a) principal: Caldas, Eloisa Dutra
• Data de Publicação: 2000
• Outros Autores: Souza, Luiz César Kenupp R de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Saúde Pública
• Texto Completo: https://www.revistas.usp.br/rsp/article/view/25061
• topic: Resíduos de praguicidas^i1^stoxicid; Contaminação de alimentos; Análise de risco^i1^sméto; Inseticidas organofosforados^i1^stoxicid; Praguicidas^i1^senvenename; Zonas metropolitanas; Consumo de alimentos; Avaliação de risco crônico; Pesticide residues^i2^stoxic; Food contamination; Risk assessment^i2^smeth; Insecticides; organophosphate^i2^stoxic; Pesticide^i2^spoison; Metropolitan zones; Food consumption; Chronic dietary risk assessment

OBJECTIVE: To conduct a chronic dietary risk assessment of the pesticides registered in Brazil up until 1999. METHODS: The Theoretical Maximum Daily Intake (TMDI) for each pesticide was calculated using the Brazilian maximum residue limits and food consumption data from IBGE, the Brazilian Statistical Institute. The risk characterization was done comparing the TMDI with the acceptable daily intakes (ADI) from other countries and from the Codex Alimentarius. RESULTS: The TMDI was higher than the ADI (%ADI>;100) at least in one Brazilian metropolitan region for 23 pesticides. Sixteen compounds are organophosphate insecticides, with methyl parathion having the TMDI exceeding the most toxicological parameter (%ADI N=9,300). Rice, beans, citrus and tomato were the commodities which most contributed to the ingestion. From the compounds under higher risk, only 6 were registered according to the Law 98.816/90, which concerns the use of pesticides in the country. CONCLUSIONS: The compounds identified in the study as presenting a potential health concern to the Brazilian consumers, and the commodities which most contributed to the ingestion, should be prioritized by the government in pesticide residue monitoring programs and in the re-registration process. In addition, residue data in food as consumed, processing factors and appropriate consumption data should be generated to allow further studies.