High-Capsaicinoid Chili Pepper Consumption Enhances Pb Bioavailability from Indoor Dust Ingestion in Mice

Oral lead (Pb) exposure from contaminated indoor dust is a critical public health concern. A substantial portion of the global population resides in areas impacted by indoor Pb contamination and may also engage in spicy culinary traditions, potentially leading to simultaneous Pb exposure and the consumption of hot chili peppers. Using mouse modelsthis study examined the effects of chili peppers with varying capsaicinoid contents on Pb bioavailability from contaminated indoor dust during pepper and dust co-ingestion. This study highlights that chili peppers, particularly those with high capsaicinoid contents, may aggravate Pb bioavailability and organ accumulation in populations with Ca deficiencies. Therefore, limiting hot chili pepper consumption and ensuring adequate dietary Ca intake are critical measures, especially for vulnerable populations such as children, to mitigate the risk of Pb exposure and toxicity.

受污染室内粉尘引发的经口铅（Pb）暴露是一项重大公共卫生议题。全球有相当一部分人口居住在受室内铅污染影响的区域，且多保有辛辣饮食的传统，这可能使他们同时面临铅暴露与辣椒摄入的双重暴露场景。本研究采用小鼠模型，探究了在辣椒与受污染室内粉尘共同摄入的情况下，不同辣椒素类物质（capsaicinoids）含量的辣椒对粉尘中铅生物可利用性的影响。研究结果表明，辣椒，尤其是辣椒素类物质含量较高的品种，可能会加剧钙（Ca）缺乏人群的铅生物可利用性与器官铅蓄积水平。因此，限制辛辣辣椒的摄入并保证充足的膳食钙摄入是关键防控措施，对于儿童等脆弱群体而言尤为重要，可有效降低铅暴露及其毒性的风险。