Assessment of Heavy Metal Contamination and the Probabilistic Risk via Salad Vegetable Consumption in Tabriz, Iran
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Assessment of Heavy Metal Contamination and the Probabilistic Risk via Salad Vegetable Consumption in Tabriz, Iran Arezou Khezerlou 1 & Parvin Dehghan 2 & Mir-Hassan Moosavy 3 & Hojjat Kochakkhani 4 Received: 11 June 2020 / Accepted: 27 August 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Considering the importance of vegetables as a source of micronutrients and fibers in a balanced diet, there is still a concern that vegetables could also be a source of toxic heavy metal contaminants. The study aimed to determine the concentrations of lead (Pb), cadmium (Cd), arsenic (As), chromium (Cr), copper (Cu), nickel (Ni), and zinc (Zn) in the salad vegetables sold in Tabriz city, Iran, and to evaluate the probabilistic health risk assessment. The amount of toxic metals in 240 samples was evaluated by atomic absorption spectrophotometer (AAS) method. The average levels of toxic metals in the samples were found to be 1.59, 1.26, 1.42, 4.89, 13.38, 1.01, and 32.65 mg/kg for Pb, Cd, As, Cr, Cu, Ni, and Zn, respectively. According to the results, Zn and Cu had the highest concentration, whereas the lowest concentration belonged to Ni. The rank order of the toxic elements in the samples based on target hazard quotient (THQ) values was Cr > Cd > As > Pb > Cu> Zn > Ni, for both females and males. Leafy vegetables had a higher amount of total target hazard quotient (TTHQ) than tuber crops for both males and females. The carcinogenic risks of As and Pb were 0.032 and 0.03 in the females and 0.22 and 0.19 in males. According to the finding, there may be a potential risk of toxic metals, especially Cr, Cd, and As, for both females and males in Tabriz through the consumption of vegetables. Keywords Daily intake . Contaminants . Heavy metals . Human health risk assessment . Salad vegetables
Introduction Vegetables as a good source of micronutrients, fibers, and antioxidants are considered crucial ingredients of a healthy diet that can decrease the risk of chronic diseases [1–3]. However, human health risk via consuming heavy metal– contaminated vegetables should not be ignored. Heavy metals are classified into two groups: the first group, essential heavy metals which have an important role in
* Parvin Dehghan [email protected] 1
Student Research Committee, Drug Applied Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
2
Nutrition Research Center, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran
3
Food Hygiene & Aquatic Department, Faculty of Veterinary Medicine, Tabriz University, Tabriz, Iran
4
Food Science and Technology Department, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
human health like Zn, Cu, iron (Fe), cobalt (Co), manganese (Mn), or molybdenum (Mo), and the second group, toxic heavy metals which have no essential role in human health like cadmium (Cd), lead (Pb), mercury (Hg
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