Surma, M.; Sawicki, T.; Piskuła, M.; Wiczkowski, W. Relationship between the Consumption of Fermented Red Beetroot Juice and Levels of Perfluoroalkyl Substances in the Human Body’s Fluids and Blood Parameters. Int. J. Mol. Sci.2023, 24, 13956.
Surma, M.; Sawicki, T.; Piskuła, M.; Wiczkowski, W. Relationship between the Consumption of Fermented Red Beetroot Juice and Levels of Perfluoroalkyl Substances in the Human Body’s Fluids and Blood Parameters. Int. J. Mol. Sci. 2023, 24, 13956.
Surma, M.; Sawicki, T.; Piskuła, M.; Wiczkowski, W. Relationship between the Consumption of Fermented Red Beetroot Juice and Levels of Perfluoroalkyl Substances in the Human Body’s Fluids and Blood Parameters. Int. J. Mol. Sci.2023, 24, 13956.
Surma, M.; Sawicki, T.; Piskuła, M.; Wiczkowski, W. Relationship between the Consumption of Fermented Red Beetroot Juice and Levels of Perfluoroalkyl Substances in the Human Body’s Fluids and Blood Parameters. Int. J. Mol. Sci. 2023, 24, 13956.
Abstract
Per- and polyfluoroalkyl substances (PFASs) are a group of fluorinated, organic, man-made chemicals; they do not occur naturally in the environment. This study aimed to determine the profile and content of PFASs in volunteers’ blood plasma and urine after fermented red beetroot juice consumption and correlated it with the blood parameters. During 42 days, 24 healthy volunteers intake 200 mL/60 kg of body weight fermented red beetroot juice. PFASs were analyzed using micro-HPLC-MS/MS method. Five perfluoroalkyl substances were found in human body fluids. After juice consumption, PFASs, due to the consumption of food contaminated with them, was discovered that for perfluorocarboxylic acids, a downward trend was observed, while for perfluoroalkane sulfonates, their plasma content showed a statistically significant upward trend. Analysis of the hematology parameters indicated that the intake the fermented red beetroot juice showed a significant decrease in mean corpuscular volume (MCV), platelets concentration, mean platelet volume (MPV), platelet large cell ratio (P-LCR) at the significance level p < 0.01, and he-matocrit (p < 0.05). On the other hand, the dietary intervention also indicated a significant (p < 0.01) increase corpuscular/ cellular hemoglobin concentration (MCHC). In the case of blood biochemi-stry, no significant change in blood samples after intake the fermented beetroot juice was observed. However, a decreasing tendency of total cholesterol and low-density lipoprotein concentration (LDL-C) were observed. Based on the presented results, there is a need to analyze and monitor health-promoting food regarding undesirable substances and their impact on consumer health.
Keywords
perfluoroalkyl substances; fermented red beetroot juice; human body fluids; blood parameters
Subject
Chemistry and Materials Science, Food Chemistry
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
