{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1362262945598804352.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1021/jf0731797"}},{"identifier":{"@type":"URI","@value":"https://pubs.acs.org/doi/pdf/10.1021/jf0731797"}},{"identifier":{"@type":"PMID","@value":"18324769"}}],"dc:title":[{"@value":"Cancer Risk to Japanese Population from the Consumption of Inorganic Arsenic in Cooked Hijiki"}],"description":[{"notation":[{"@value":"The cancer risk posed by inorganic arsenic (iAs) ingestion via the consumption of hijiki seaweed, a common Japanese food item known to accumulate pentavalent arsenic, was estimated. Fourteen households were asked to supply three portions of cooked hijiki (boiled and fried with vegetables and fried bean curd, etc.), as usually cooked and served per person in each household. The monthly consumption frequency of cooked hijiki was assessed by questionnaire: it was typically two to three times a month in most households. The mean daily consumption of cooked hijiki was estimated to be 6.5 g/day (range = 1.1-14 g/day, median = 5.5 g/day) by multiplying one serving quantity (grams) by the monthly frequency of consumption. The concentration of iAs [As(III) + As(V)] in the cooked hijiki was determined after homogenization, freeze-drying, 0.07 mol/L HCl extraction, and high-performance liquid chromatography-inductively coupled plasma mass spectrometry (HPLC-ICPMS). The concentration of iAs ranged from 0.4 to 2.8 mg/kg (wet weight basis) in the cooked hijiki, and iAs intake from cooked hijiki was calculated to be 0.0005-0.023 mg/day. On the basis of these data and the oral slope factor [1.5E0 (mg/kg/day) (-1)] reported by the U.S. EPA for iAs, the mean skin cancer risk through cooked hijiki consumption was calculated to be 2.4 x 10(-4) (range = 1.6 x 10(-6) -7.0 x 10(-4)), which exceeded the acceptable level of 10(-5). Taking the risk of other cancers (bladder, lung, etc.) into consideration, the contribution to cancer occurrence through the consumption of hijiki seaweed may not be negligible."}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1382262945598804353","@type":"Researcher","foaf:name":[{"@value":"Yuko Nakamura"}],"jpcoar:affiliationName":[{"@value":"School of Allied Health Sciences, Kitasato University, Sagamihara, Kanagawa 228-8555, Japan; National Institute of Advanced Industrial Science and Technology, Tsukuba, Ibaraki 305-8563, Japan; and Department of Environmental Studies, The University of Tokyo, Kashiwa, Chiba 277-8563, Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1382262945598804354","@type":"Researcher","foaf:name":[{"@value":"Tomohiro Narukawa"}],"jpcoar:affiliationName":[{"@value":"School of Allied Health Sciences, Kitasato University, Sagamihara, Kanagawa 228-8555, Japan; National Institute of Advanced Industrial Science and Technology, Tsukuba, Ibaraki 305-8563, Japan; and Department of Environmental Studies, The University of Tokyo, Kashiwa, Chiba 277-8563, Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1382262945598804352","@type":"Researcher","foaf:name":[{"@value":"Jun Yoshinaga"}],"jpcoar:affiliationName":[{"@value":"School of Allied Health Sciences, Kitasato University, Sagamihara, Kanagawa 228-8555, Japan; National Institute of Advanced Industrial Science and Technology, Tsukuba, Ibaraki 305-8563, Japan; and Department of Environmental Studies, The University of Tokyo, Kashiwa, Chiba 277-8563, Japan"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00218561"},{"@type":"EISSN","@value":"15205118"}],"prism:publicationName":[{"@value":"Journal of Agricultural and Food Chemistry"}],"dc:publisher":[{"@value":"American Chemical Society (ACS)"}],"prism:publicationDate":"2008-03-07","prism:volume":"56","prism:number":"7","prism:startingPage":"2536","prism:endingPage":"2540"},"reviewed":"false","url":[{"@id":"https://pubs.acs.org/doi/pdf/10.1021/jf0731797"}],"createdAt":"2008-03-07","modifiedAt":"2021-10-07","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Hot%20Temperature","dc:title":"Hot Temperature"},{"@id":"https://cir.nii.ac.jp/all?q=Lung%20Neoplasms","dc:title":"Lung Neoplasms"},{"@id":"https://cir.nii.ac.jp/all?q=Skin%20Neoplasms","dc:title":"Skin Neoplasms"},{"@id":"https://cir.nii.ac.jp/all?q=Seaweed","dc:title":"Seaweed"},{"@id":"https://cir.nii.ac.jp/all?q=Mass%20Spectrometry","dc:title":"Mass Spectrometry"},{"@id":"https://cir.nii.ac.jp/all?q=Arsenic","dc:title":"Arsenic"},{"@id":"https://cir.nii.ac.jp/all?q=Diet","dc:title":"Diet"},{"@id":"https://cir.nii.ac.jp/all?q=Japan","dc:title":"Japan"},{"@id":"https://cir.nii.ac.jp/all?q=Urinary%20Bladder%20Neoplasms","dc:title":"Urinary Bladder Neoplasms"},{"@id":"https://cir.nii.ac.jp/all?q=Risk%20Factors","dc:title":"Risk Factors"},{"@id":"https://cir.nii.ac.jp/all?q=Neoplasms","dc:title":"Neoplasms"},{"@id":"https://cir.nii.ac.jp/all?q=Humans","dc:title":"Humans"},{"@id":"https://cir.nii.ac.jp/all?q=Chromatography,%20High%20Pressure%20Liquid","dc:title":"Chromatography, High Pressure Liquid"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360846641530633600","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Pretreatment and Integrated Analysis of Spectral Data Reveal Seaweed Similarities Based on Chemical Diversity"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204258992640","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Reversed Phase Column HPLC-ICP-MS Conditions for Arsenic Speciation Analysis of Rice 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Approach"},{"@language":"ja","@value":"日本人の無機ヒ素摂取量の確率論的手法による推計"},{"@language":"ja-Kana","@value":"ニホンジン ノ ムキ ヒソ セッシュリョウ ノ カクリツロンテキ シュホウ ニ ヨル スイケイ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390002184873608832","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"A New Candidate Reference Material for Inorganic Arsenic and Arsenosugars in Hijiki Seaweed: First Results from an Inter-laboratory Study"}]},{"@id":"https://cir.nii.ac.jp/crid/1390020596869009664","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Assessing the feasibility of using toenails as biomarkers for estimating inorganic arsenic exposure in Japanese adults"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679347215488","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"生活用品の鉛含有量と可給態鉛量"},{"@language":"en","@value":"<b>Content of Total and Bioaccessible Lead in Household Products </b>"},{"@language":"ja-Kana","@value":"セイカツ ヨウヒン ノ ナマリ ガンユウリョウ ト カキュウタイ ナマリリョウ"}]},{"@id":"https://cir.nii.ac.jp/crid/2051996266996506368","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Exposure to environmental chemicals and cancer risk : epidemiological evidence from Japanese 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