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Metal(oid)s in Vegetables: Human Health Risks Though Vegetable Consumption.

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Vegetable contamination with metals like arsenic and lead poses health risks, especially for children. Routine monitoring is crucial to prevent metal accumulation in the food chain and protect public health.

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Area of Science:

  • Environmental Science
  • Food Safety
  • Toxicology

Background:

  • Metal contamination in vegetables is a significant public health concern.
  • Frequent consumption of contaminated vegetables can lead to various health issues.
  • Assessing metal levels and associated risks in commonly eaten vegetables is essential.

Purpose of the Study:

  • To determine the levels of ten metal(oid)s in 11 vegetable species from Gonabad market.
  • To evaluate the potential health risks, including non-carcinogenic and carcinogenic risks, for different age groups (children, teenagers, adults).

Main Methods:

  • Inductively Coupled Plasma Mass Spectrometry (ICP-MS) was used to analyze metal(oid) concentrations.
  • Hazard Quotient (HQ), Hazard Index (HI), and Total Cancer Risk (TCR) were calculated to assess health risks.
  • Vegetable samples were collected from Gonabad's market for analysis.

Main Results:

  • Arsenic (As), Cadmium (Cd), Nickel (Ni), and Lead (Pb) levels in some vegetables exceeded FAO/WHO limits.
  • Hazard Index (HI) values were higher for children than teenagers and adults, with specific risks identified for eggplant and parsley consumption by children.
  • Total Cancer Risk (TCR) indicated a high cancer risk from consuming certain vegetables across all age groups, particularly for adults.

Conclusions:

  • Routine monitoring of metal levels in vegetables is recommended.
  • Health hazard assessments are crucial for understanding and mitigating risks associated with metal-contaminated vegetables.
  • Preventing metal accumulation in the food chain is vital for long-term public health.