Browsing by Author "Bamuwamye, Michael"

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Health risks associated with metal exposure in roasted meat, drinking water and black tea
(Kyambogo University (unpublished work), 2018-12) Bamuwamye, Michael
Heavy metals are major environmental pollutants, and their toxicity is a problem of increasing significance for ecological, evolutionary, health and environmental reasons. Regular consumption of food and water contaminated with heavy metals exposes the consumer especially children and women of child bearing age to adverse developmental, reproductive, neurological, immunological, teratogenic and carcinogenic effects. Data on the potential risk contribution of heavy metal contaminated water and food towards the disease burden in Uganda is inadequate. This study aimed to assess heavy metal exposure and health risks posed to the population in Kampala, through consumption of street roasted meat (SRM), drinking water and commercial black tea sold in the city. Twelve samples of each of the street roasted pork, beef, goat, and chicken were randomly purchased on the streets of Kampala City. Forty seven samples of each of groundwaterfed protected spring, tap and bottled water were obtained from the five divisions of the city. Twenty samples of commercial black tea brands were randomly purchased from supermarkets and retail shops in the five divisions of Kampala City. Street roasted meat were analysed for lead (Pb), arsenic (As), cadmium (Cd), chromium (Cr), copper (Cu), zinc (Zn) and iron (Fe) using Atomic Absorption Spectrophotometry. Drinking water and black tea samples were analyzed for aluminium (Al), mercury (Hg), manganese (Mn) and nickel (Ni) in addition to the above parameters. Human health risks due to exposure to toxic elements were determined using the deterministic risk analysis approach described by the United States Environment Protection Agency (US EPA). Cancer and non-cancer risks were estimated for both children and adults using incremental lifetime cancer risk (ILCR) and non-cancer hazard quotient (HQ), respectively.
Liver cancer risks associated with consumption of groundnuts and maize contaminated with Aflatoxins in Eastern Uganda
(Nutrition and Food in Health and Disease, 2025-04-01) Muyinda, Robert; Ogwok, Patrick; Bamuwamye, Michael
Background and Objectives: Regular consumption of food contaminated with aflatoxins is associated with the prevalence of liver cancer in humans. Aflatoxin contamination of food occurs because of poor handling practices during drying, storage and processing. The cancer risk for children and adults, who consume contaminated maize and groundnut products with aflatoxins, was assessed. Materials and Methods: he level of aflatoxin was assessed using enzyme Enzyme-linked Linked immunosorbent Immunosorbent assay Assay. Cancer risk was characterized using margin of exposure and hepatocellular carcinoma risk. Results: The level of aflatoxins ranged from 2.94– to 3.38 μg/kg in groundnuts and 2.25– to 2.38 μg/kg in maize grains. Groundnut pastes and maize flours included aflatoxin levels of 2.12– to 2.53 μg/kg and 1.51– to 1.54 μg/kg, respectively. The quantities of aflatoxin in groundnuts and maize grains were correspondingly higher than those in the pastes and flours. Levels of aflatoxin were less than the maximum limit of 10 μg/kg, set by the East African Community. The margin of exposure of 9.90–185.76 was less than the safety margin of 10000 for aflatoxin exposure in foods. The hepatocellular carcinoma risk varied between 0.94– and 49.86 cases/100,000 individuals/y with the values for children of being 2– to 3 times higher than the World Health Organization acceptable level of one cancer case/y/100,000 individuals. Conclusions: Consumption of groundnut and maize products in Eastern Uganda is greatly a concern and should be prioritized as a public health problem.