| Autor: |
Haftbaradaran S; Department of Soil Science, Tarbiat Modares University, Tehran, Iran., Khoshgoftarmanesh AH; Department of Soil Science, Isfahan University of Technology, Isfahan, Iran. amirkhosh@cc.iut.ac.ir., Malakouti MJ; Department of Soil Science, Tarbiat Modares University, Tehran, Iran. |
| Jazyk: |
angličtina |
| Zdroj: |
Environmental science and pollution research international [Environ Sci Pollut Res Int] 2018 Sep; Vol. 25 (25), pp. 25432-25442. Date of Electronic Publication: 2018 Jun 27. |
| DOI: |
10.1007/s11356-018-2554-5 |
| Abstrakt: |
Health risk from nitrate was predicted for different scenarios of vegetable consumption and nitrate contents in Iran. Finally, certain management scenarios were presented for nitrate risk mitigation under worst-case scenario considering each vegetable contribution in nitrate intake. Two fruit (bell pepper and tomato) and two leafy vegetables (lettuce and mint) were sampled in a combined randomized method from fields, greenhouses, and markets of Isfahan province, Iran during October to December 2015. To assess the potential health impacts of nitrate from the vegetable ingestion, the present status and three different scenarios of increasing vegetable consumption and/or increasing plant nitrate concentrations were considered. Two management scenarios for reducing the total nitrate intake below the allowable values were predicted. By increasing vegetable consumption under scenario 1 and nitrate concentration under scenario 3, the total hazard quotient (THQs) was increased, although the highest increase (12-fold) in the THQs was provided by lettuce. Health risk from nitrate for sensitive groups was effectively reduced by a 70% decrease in lettuce nitrate concentration. In the second management scenario, decreasing upper nitrate concentrations in the other sources (except lettuce) by 30% declined nitrate intake in children (< 6 years old) and boys (7-14 years old) below acceptable daily intake (ADI). By taking into account the increases in the amounts of consumption and nitrate in vegetables at different scenarios, it was revealed that the critical factor for a high dietary exposure to nitrate is not the absolute amount of vegetables consumed but the type of vegetable (lettuce) and the concentration of nitrate related to the conditions of production. Therefore, to manage any risks to human health from dietary nitrate exposure resulting from vegetable consumption, focus on lettuce instead of taking other vegetables equally into account is needed. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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