South China Botanical Garden, Chinese Academy of Sciences, #723 Xingke Road, Tianhe District, Guangzhou, 510650, China.
GIS Centre, Ryan Institute and School of Geography and Archaeology, National University of Ireland, Galway, Ireland.
Environ Sci Pollut Res Int. 2016 Dec;23(23):24402-24410. doi: 10.1007/s11356-016-7801-z. Epub 2016 Oct 15.
A systematic investigation into cadmium (Cd) and lead (Pb) concentrations and their oral bioaccessibility in market vegetables in the Pearl River Delta region were carried out to assess their potential health risks to local residents. The average concentrations of Cd and Pb in six species of fresh vegetables varied within 0.09-37.7 and 2.3-43.4 μg kg, respectively. Cadmium and Pb bioaccessibility were 35-66 % and 20-51 % in the raw vegetables, respectively, and found to be significantly higher than the cooked vegetables with 34-64 % for Cd and 11-48 % for Pb. The results indicated that Cd bioaccessibility was higher in the gastric phase and Pb bioaccessibility was higher in the small intestinal phase (except for fruit vegetables). Cooking slightly reduced the total concentrations and bioaccessibility of Cd and Pb in all vegetables. The bioaccessible estimated daily intakes of Cd and Pb from vegetables were far below the tolerable limits.
对珠江三角洲地区市场蔬菜中镉（Cd）和铅（Pb）的浓度及其口腔生物利用度进行了系统研究，以评估它们对当地居民的潜在健康风险。六种新鲜蔬菜中 Cd 和 Pb 的平均浓度分别在 0.09-37.7 和 2.3-43.4μg/kg 之间。生蔬菜中 Cd 和 Pb 的生物可利用度分别为 35-66%和 20-51%，明显高于熟蔬菜，Cd 的生物可利用度为 34-64%，Pb 的生物可利用度为 11-48%。结果表明，Cd 的生物可利用度在胃相中较高，而 Pb 的生物可利用度在小肠相中较高（除了水果蔬菜外）。烹饪略微降低了所有蔬菜中 Cd 和 Pb 的总浓度和生物可利用度。从蔬菜中摄入的可生物利用的 Cd 和 Pb 的估计每日摄入量远低于可耐受摄入量。
