Heavy metal ions in wines: meta-analysis of target hazard quotients reveal health risks

The THQ values were determined as ranges from previously reported ranges of metal ion concentrations and were frequently concerningly high. Apart from the wines selected from Italy, Brazil and Argentina, all other wines exhibited THQ values significantly greater than one indicating levels of risk. The levels of vanadium, copper and manganese had the highest impact on THQ measures. Typical potential maximum THQ values ranged from 50 to 200 with Hungarian and Slovakian wines reaching 300. THQ values for a sample of red and white wines were high for both having values ranging from 30 to 80 for females based on a 250 mL glass per day.The THQ values calculated are concerning in that they are mainly above the safe level of THQ<1. It is notable that in the absence of upper safe limits, THQ values cannot be calculated for most metal ions, suggesting that further unaccountable risks are associated with intake of these wines.As for many food components, the intake of metal ions can be a double edged sword. The requirement for ingestion of trace metals such as Fe and Cu ions to maintain normal body functions such as the synthesis of metalloproteins is well established. However, cases of excess intake of trace metal ions are credited with pathological events such as the deposition of iron oxides in Parkinson's disease [1]. In addition to aiding neurological depositions, these redox active metals ions have been credited with enhancing oxidative damage, a key component of chronic inflammatory disease [2] and a suggested initiator of cancer [3]. As inflammation is a characteristic feature of a wide range of diseases, further potential pathological roles for metal ions are emerging as exemplified by premature ageing [4].For the maintenance of health, a great deal of preventative measures are in place to avoid ingestion of potentially toxic metal ions. From monitoring endogenous levels of metal ions in foods and drinks to detecting contamination during food preparation, European cou