Haj Heidary Rasool, Golzan S Amirhossein, Mirza Alizadeh Adel, Hamedi Hassan, Ataee Maryam
Department of Food Safety and Hygiene, Faculty of Medical Sciences and Technologies, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Food and Drug Deputy, Zanjan University of Medical Sciences, Zanjan, Iran.
Environ Sci Pollut Res Int. 2023 Jan;30(4):10213-10225. doi: 10.1007/s11356-022-22864-6. Epub 2022 Sep 7.
Iran is recognized as one of the top olive producers globally, and it forms an integral part of the countries agriculture, particularly in Zanjan province. This study measured Hg, As, Pb, Cd, and Zn concentrations and evaluated probabilistic health risk in olive products. Results showed that Zn had the highest concentration (traditional and industrial table olive, Parvardeh, and olive oil: 4.912 ± 3.957 and 9.181 ± 6.385; 16.139 ± 6.986 and 18.330 ± 8.700; 41.385 ± 7.480 and 46.043 ± 15.773 μg g, respectively) compared to other potentially toxic elements (PTEs). Additionally, Cd in table olive (traditional: 0.137 ± 199 and industrial: 0.059 ± 0.041 μg g) and Parvardeh (traditional: 0.014 ± 0.009 and industrial: 0.019 ± 0.006 μg g), and As in olive oil (traditional: 0.025 ± 0.006 and industrial: 0.026 ± 0.009 μg g) had the lowest concentrations, respectively. As and Hg in table olive (0.224 ± 0.214 and 1.158 ± 0.974 μg g) and Hg in Parvardeh (0.210 ± 0.213 μg g) samples were significantly higher in traditional than industrial products (p < 0.05). Cd in Parvardeh (0.019 ± 0.006 μg g) and Zn in table olive (9.181 ± 6.385 μg g) samples were substantially more in industrial than traditional products (p < 0.05). Results suggest that industrially processed olive products are more likely to introduce higher levels of PTEs into the body. Nevertheless, based on the health risk assessment criteria, industrial products' hazard index (HI) values were lower than traditional types due to high Hg concentrations (HI = 0.01227 and 0.2708, respectively). Adults' total carcinogenic risk (TCR) in traditional olive products was higher than in industrial (sum TCR = 0.00016 and 0.00007, respectively). In conclusion, the results indicated that the consumption of olive products in the study area offered an increased non-carcinogenic and cancer risk to the population of this region owing to PTEs exposure, especially Hg.
伊朗被公认为全球顶级橄榄生产国之一，且橄榄生产是该国农业不可或缺的一部分，尤其是在赞詹省。本研究测定了橄榄产品中汞、砷、铅、镉和锌的含量，并评估了其对健康的概率性风险。结果表明，与其他潜在有毒元素（PTEs）相比，锌的含量最高（传统和工业食用橄榄、帕尔瓦德橄榄以及橄榄油中锌的含量分别为：4.912±3.957和9.181±6.385；16.139±6.986和18.330±8.700；41.385±7.480和46.043±15.773μg/g）。此外，食用橄榄（传统：0.137±0.199，工业：0.059±0.041μg/g）和帕尔瓦德橄榄（传统：0.014±0.009，工业：0.019±0.006μg/g）中的镉，以及橄榄油（传统：0.025±0.006，工业：0.026±0.009μg/g）中的砷含量分别最低。食用橄榄（0.224±0.214和1.158±0.974μg/g）中的砷和汞以及帕尔瓦德橄榄（0.210±0.213μg/g）中的汞在传统产品中的含量显著高于工业产品（p<0.05）。帕尔瓦德橄榄（0.019±0.006μg/g）中的镉以及食用橄榄（9.181±6.385μg/g）中的锌在工业产品中的含量显著高于传统产品（p<0.05）。结果表明，工业加工的橄榄产品更有可能使人体摄入更高水平的PTEs。然而，根据健康风险评估标准，由于汞含量较高（HI分别为0.01227和0.2708），工业产品的危害指数（HI）值低于传统产品。传统橄榄产品中成年人的总致癌风险（TCR）高于工业产品（总TCR分别为0.00016和0.00007）。总之，结果表明，由于接触PTEs，尤其是汞，研究区域内食用橄榄产品会增加该地区人群的非致癌和致癌风险。
