Overlooked Iodo-Disinfection Byproduct Formation When Cooking Pasta with Iodized Table SaltClick to copy article linkArticle link copied!
- Huiyu DongHuiyu DongDepartment of Chemistry and Biochemistry, University of South Carolina, Columbia, South Carolina 29208, United StatesKey Laboratory of Drinking Water Science and Technology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, ChinaMore by Huiyu Dong
- Ilona D. NordhornIlona D. NordhornDepartment of Chemistry and Biochemistry, University of South Carolina, Columbia, South Carolina 29208, United StatesInstitute of Inorganic and Analytical Chemistry, University of Muenster, Muenster D-48149, GermanyMore by Ilona D. Nordhorn
- Karsten LamannKarsten LamannDepartment of Chemistry and Biochemistry, University of South Carolina, Columbia, South Carolina 29208, United StatesInstitute of Inorganic and Analytical Chemistry, University of Muenster, Muenster D-48149, GermanyMore by Karsten Lamann
- Danielle C. WestermanDanielle C. WestermanDepartment of Chemistry and Biochemistry, University of South Carolina, Columbia, South Carolina 29208, United StatesMore by Danielle C. Westerman
- Hannah K. LiberatoreHannah K. LiberatoreDepartment of Chemistry and Biochemistry, University of South Carolina, Columbia, South Carolina 29208, United StatesCurrently at Center for Environmental Measurement and Modeling, Office of Research and Development, U.S. Environmental Protection Agency, Research Triangle Park North Carolina 27711, United StatesMore by Hannah K. Liberatore
- Alexandria L. B. ForsterAlexandria L. B. ForsterDepartment of Chemistry and Biochemistry, University of South Carolina, Columbia, South Carolina 29208, United StatesMore by Alexandria L. B. Forster
- Md. Tareq AzizMd. Tareq AzizDepartment of Chemistry and Biochemistry, University of South Carolina, Columbia, South Carolina 29208, United StatesMore by Md. Tareq Aziz
- Susan D. Richardson*Susan D. Richardson*Email: [email protected]. Tel: +1-803-777-6932.Department of Chemistry and Biochemistry, University of South Carolina, Columbia, South Carolina 29208, United StatesMore by Susan D. Richardson
Abstract
Iodized table salt provides iodide that is essential for health. However, during cooking, we found that chloramine residuals in tap water can react with iodide in table salt and organic matter in pasta to form iodinated disinfection byproducts (I-DBPs). While naturally occurring iodide in source waters is known to react with chloramine and dissolved organic carbon (e.g., humic acid) during the treatment of drinking water, this is the first study to investigate I-DBP formation from cooking real food with iodized table salt and chloraminated tap water. Matrix effects from the pasta posed an analytical challenge, necessitating the development of a new method for sensitive and reproducible measurements. The optimized method utilized sample cleanup with Captiva EMR-Lipid sorbent, extraction with ethyl acetate, standard addition calibration, and analysis using gas chromatography (GC)–mass spectrometry (MS)/MS. Using this method, seven I-DBPs, including six iodo-trihalomethanes (I-THMs) and iodoacetonitrile, were detected when iodized table salt was used to cook pasta, while no I-DBPs were formed with Kosher or Himalayan salts. Total I-THM levels of 11.1 ng/g in pasta combined with cooking water were measured, with triiodomethane and chlorodiiodomethane dominant, at 6.7 and 1.3 ng/g, respectively. Calculated cytotoxicity and genotoxicity of I-THMs for the pasta with cooking water were 126- and 18-fold, respectively, compared to the corresponding chloraminated tap water. However, when the cooked pasta was separated (strained) from the pasta water, chlorodiiodomethane was the dominant I-THM, and lower levels of total I-THMs (retaining 30% of the I-THMs) and calculated toxicity were observed. This study highlights an overlooked source of exposure to toxic I-DBPs. At the same time, the formation of I-DBPs can be avoided by boiling the pasta without a lid and adding iodized salt after cooking.
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This article is cited by 5 publications.
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