Volume 15, Issue 2 (May 2021)
IJT 2021, 15(2): 73-82 |
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Reza Tajik1 
, Abbas Alimoradian2 , Mohammad Jamalian3 , Mohsen Shamsi4 , Rahmatolah Moradzadeh5 , Behnoosh Ansari Asl6 , Mohaddeseh Asafari * 7
, Abbas Alimoradian2 , Mohammad Jamalian3 , Mohsen Shamsi4 , Rahmatolah Moradzadeh5 , Behnoosh Ansari Asl6 , Mohaddeseh Asafari * 7
1- Department of Occupational Health Engineering, School of Public Health, Arak University of Medical Sciences, Arak, Iran.
2- Department of Pharmacology, School of Medicine, Arak University of Medical Sciences, Arak, Iran.
3- Department of Forensic Medicine, School of Medicine, Arak University of Medical Sciences, Arak, Iran.
4- Department of Health Education, School of Health, Arak University of Medical Sciences, Arak, Iran.
5- Department of Epidemiology, School of Health, Arak University of Medical Sciences, Arak, Iran.
6- Deputy of Food and Drug, Arak University of Medical Sciences, Arak, Iran.
7- Deputy of Food and Drug, Arak University of Medical Sciences, Arak, Iran. , m.asafari@arakmu.ac.ir
2- Department of Pharmacology, School of Medicine, Arak University of Medical Sciences, Arak, Iran.
3- Department of Forensic Medicine, School of Medicine, Arak University of Medical Sciences, Arak, Iran.
4- Department of Health Education, School of Health, Arak University of Medical Sciences, Arak, Iran.
5- Department of Epidemiology, School of Health, Arak University of Medical Sciences, Arak, Iran.
6- Deputy of Food and Drug, Arak University of Medical Sciences, Arak, Iran.
7- Deputy of Food and Drug, Arak University of Medical Sciences, Arak, Iran. , m.asafari@arakmu.ac.ir
Abstract: (1982 Views)
Background: High levels of heavy metals in food are general concerns including carcinogenic effects. According to studies, the accumulation of heavy metals in crops and consumption of these products in diet, has led to serious health concerns. This study investigated the concentrations of lead and cadmium in popular agricultural products.
Methods: In this descriptive study, some fresh agricultural products (leafy vegetables, tubers, cucurbits and seeds) were collected in the winter and summer. The samples were transferred to the laboratory and stored in a cold room. After the preparation of the samples, the lead and cadmium contents were determined by atomic absorption spectrometry. The data were analyzed statistically on SPSS v. 26 software.
Results: The average concentrations of lead and cadmium in the winter was 37.23±4.7 and 34.77±0.5 while they were 44.12±0.02 and 56.83±0.01 μg/g in the summer. The highest amount of led content was reported in spinach at an average of 71.25 μg/g and the lowest content was found in watermelon at 30.67 μg/g. We observed a significant rise in the concentrations of the pollutants in leafy vegetables during the summer, which was also linked to the farms’ locations (P<0.05).
Conclusion: The results showed that the highest amount of lead accumulation was found in leafy vegetables and that of the cadmium was at permissible levels in all produces as recommended by WHO. The risk of non-cancerous diseases was also low. Future studied are warranted to assess the risk of heavy metal toxicity in people, especially in children, the elderly and pregnant women.
Methods: In this descriptive study, some fresh agricultural products (leafy vegetables, tubers, cucurbits and seeds) were collected in the winter and summer. The samples were transferred to the laboratory and stored in a cold room. After the preparation of the samples, the lead and cadmium contents were determined by atomic absorption spectrometry. The data were analyzed statistically on SPSS v. 26 software.
Results: The average concentrations of lead and cadmium in the winter was 37.23±4.7 and 34.77±0.5 while they were 44.12±0.02 and 56.83±0.01 μg/g in the summer. The highest amount of led content was reported in spinach at an average of 71.25 μg/g and the lowest content was found in watermelon at 30.67 μg/g. We observed a significant rise in the concentrations of the pollutants in leafy vegetables during the summer, which was also linked to the farms’ locations (P<0.05).
Conclusion: The results showed that the highest amount of lead accumulation was found in leafy vegetables and that of the cadmium was at permissible levels in all produces as recommended by WHO. The risk of non-cancerous diseases was also low. Future studied are warranted to assess the risk of heavy metal toxicity in people, especially in children, the elderly and pregnant women.
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