Rostamzadeh Maryam, Khalili Sadrabad Elham, Akrami Mohajeri Fateme, Dehghani-Tafti Arefeh, Askari Elaheh
Department of Food Hygiene and Safety, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran.
Research Center for Food Hygiene and Safety, Department of Food Science and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran.
Food Sci Nutr. 2025 May 9;13(5):e70267. doi: 10.1002/fsn3.70267. eCollection 2025 May.
Due to the high occupational exposure of miners to heavy metals, the concentration of arsenic, cadmium, lead, copper, and zinc in raw and cooked foods consumed by mine workers and the risk assessment of the consumption of these foods were investigated. A total of 105 samples of raw and cooked foods and beverages were collected. Samples were oven-dried, digested with microwave-assisted nitric acid for the analysis of heavy metals using an ICP-OES. The health risk assessment was performed through hazard quotient (HQ) and hazard index (HI) calculations. The concentrations of all heavy metals measured in both raw foods and cooked foods were lower than the permissible limits as determined by FAO/WHO and Iranian national standards. The HQ and HI for all metals were less than one, signifying no health risk from dietary exposure. Heavy metal levels in food taken by miners fell within permissible limits, but periodic monitoring is necessary because of miners' occupational exposure to heavy metals.
由于矿工的职业暴露于重金属的风险较高，因此对矿工食用的生熟食品中砷、镉、铅、铜和锌的浓度以及食用这些食品的风险评估进行了调查。共收集了105份生熟食品和饮料样本。将样本烘干，用微波辅助硝酸消化，以使用电感耦合等离子体发射光谱仪（ICP - OES）分析重金属。通过危害商数（HQ）和危害指数（HI）计算进行健康风险评估。生熟食品中测得的所有重金属浓度均低于粮农组织/世界卫生组织和伊朗国家标准规定的允许限值。所有金属的HQ和HI均小于1，这表明饮食暴露不存在健康风险。矿工食用的食品中的重金属含量在允许限值范围内，但由于矿工职业暴露于重金属，定期监测是必要的。
