Abstract：
:Potentially harmful elements (PHEs) were investigated in eight groups of vegetables cultivated in southern Poland and the relevant health-risk implications were assessed. The PHE contents belonged to the following ranges (mg/kg wet weight) in edible parts: As < limit of detection (LOD)-0.056, Cd < LOD-0.375, Co < LOD-0.029, Cu < LOD-7.638, Hg < LOD-0.163, Ni < LOD-0.299, Pb < LOD-0.580, Sb < LOD-0.163, Tl < LOD-0.128, and Zn 1.23-34.9. The PHE concentrations decreased in the following order: Zn > Cu > Ni > Cd > Pb > Sb > Hg > Tl > As > Co. The concentrations of essential PHEs decreased as follows: root > leaf > seed > tuber > legume > inflorescence > shoot > fruit, while the unnecessary PHEs followed this sequence: leaf > root > tuber > legume > inflorescence > seed > shoot > fruit. Soil-to-plant transfer factors revealed capacities to adsorb Cd, Hg, and Tl in roots; Cd, Hg, Tl, and Zn in leaves; Cd, Hg, and Sb in tubers; and Cu, Sb, and Zn in legumes and seeds. The daily intake rates, as a percentage of permissible maximum tolerable daily intake, amounted to the following proportions: Cd 23%, Tl 13%, Hg 5.0%, Ni 3.1%, Pb 2.6%, and As 0.4%. Non-carcinogenic risk described as hazard quotient (HQ) was exceeded in root (HQ = 12.1), leafy (HQ = 2.1), and tuber (HQ = 1.4) vegetables. The carcinogenic risk of As (CR = 8.54 × 10-5) was found unacceptable. The margins of exposure for adults (MOE = 3.1) and children (MOE = 1.6), respectively, indicated a low health risk of Pb in consumed vegetables.
journal_name
Int J Environ Res Public Healthauthors
Gruszecka-Kosowska Adoi
10.3390/ijerph16204053subject
Has Abstractpub_date
2019-10-22 00:00:00issue
20eissn
1661-7827issn
1660-4601pii
ijerph16204053journal_volume
16pub_type
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