Department of Soil Science, Tarbiat Modares University, Tehran, Iran.
Department of Soil Science, Isfahan University of Technology, Isfahan, Iran.
Environ Sci Pollut Res Int. 2018 Sep;25(25):25432-25442. doi: 10.1007/s11356-018-2554-5. Epub 2018 Jun 27.
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.
对伊朗不同蔬菜消费和硝酸盐含量情景下的硝酸盐健康风险进行了预测。最后，考虑到每种蔬菜在硝酸盐摄入中的贡献，提出了在最坏情况下降低硝酸盐风险的某些管理情景。2015 年 10 月至 12 月，采用田间、温室和市场相结合的随机抽样方法，从伊朗伊斯法罕省采集了 2 种水果（甜椒和番茄）和 2 种叶菜（生菜和薄荷）。为了评估蔬菜摄入硝酸盐的潜在健康影响，考虑了现状和三种不同的增加蔬菜消费和/或增加植物硝酸盐浓度的情景。预测了两种降低硝酸盐总摄入量低于允许值的管理情景。在情景 1 下增加蔬菜消费和情景 3 下增加硝酸盐浓度，总危害商（THQ）增加，尽管生菜提供的 THQ 增加最高（12 倍）。通过降低生菜硝酸盐浓度 70%，有效降低了敏感人群的硝酸盐健康风险。在第二种管理情景下，将其他来源（生菜除外）的硝酸盐上限浓度降低 30%，可使儿童（<6 岁）和男孩（7-14 岁）的硝酸盐摄入量低于可接受的日摄入量（ADI）。考虑到不同情景下蔬菜消费和硝酸盐含量的增加，表明高膳食硝酸盐暴露的关键因素不是消耗的蔬菜绝对量，而是蔬菜类型（生菜）和与生产条件相关的硝酸盐浓度。因此，要管理由于蔬菜消费导致的饮食硝酸盐暴露对人类健康的任何风险，需要重点关注生菜，而不是同等考虑其他蔬菜。
