Formation of trihalomethanes in foods and beverages

Abstract

Trihalomethanes (THMs) are suspected carcinogens and reproductive toxicants commonly found in chlorinated drinking water. This study investigates THM formation during the preparation of beverages and foods using chlorinated drinking water. A total of 11 foods and 17 beverages were tested. Under the experimental conditions, each food and beverage formed THMs, primarily chloroform, although low or trace levels of brominated THMs were also detected. Tea formed the highest THM levels (e.g., chloroform levels from 3 to 67 µg l⁻¹), followed by coffee (from 3 to 13 µg l⁻¹), rice (9 µg l⁻¹), soups (from 0.4 to 3.0 µg l⁻¹), vegetables (<1 µg l⁻¹), and baby food (<0.7 µg l⁻¹). Chloroform formation with instant tea, used as a highly reproducible model system, increased with free chlorine concentration, decreased with higher food (tea) concentration, and was unaffected by reaction (steeping) time and bromide ion concentration. These findings indicate that chlorine-food reactions are fast, but that formation decreases as the chlorine demand of the food system increases. THMs are formed in the preparation and cooking of a wide variety of foods if free chlorine is present, and our results suggest that tea can be a significant source of exposure to THMs.

Keywords:

• chlorine
• chloroform
• trihalomethanes
• THMs
• tea
• exposure
• humic substances
• beverages