A systematic survey of As, Cd, Cr, Cu, Ni, Pb and Zn concentrations in vegetables from 416 samples (involving 100 varieties) in Beijing was carried out for assessing the potential health risk to local inhabitants. The results indicated that the metal concentrations in vegetables ranged from < 0.001 to 0.479 μg/g fresh weight (fw) (As), < 0.001 to 0.101 μg/g fw (Cd), < 0.001 to 1.04 μg/g fw (Cr), 0.024 to 8.25 μg/g fw (Cu), 0.001 to 1.689 μg/g fw (Ni), < 0.001 to 0.655 μg/g fw (Pb) and 0.01 to 25.6 μg/g fw (Zn), with average concentrations of 0.013, 0.010, 0.023, 0.51, 0.053, 0.046 and 2.55 μg/g fw, respectively. The results showed that the concentrations of As, Cr, Cu, Cd, Pb and Ni in vegetables from open-fields were all significantly higher than those grown in greenhouses. In addition, in local-produced vegetables, all HMs except Zn were significantly higher than those in provincial vegetables. The estimated daily intake (EDI) of As, Cd, Cr, Cu, Ni, Pb and Zn from vegetables was 0.080, 0.062, 0.142, 3.14, 0.327, 0.283 and 15.7 μg/(kg body weight (bw)·d) for adults, respectively. Arsenic was the major risk contributor for inhabitants since the target hazard quotient based on the weighted average concentration (THQw) of arsenic amounted to 44.3% of the total THQ (TTHQ) value according to average vegetable consumption. The TTHQ was lower than 1 for all age groups, indicating that it was still safe for the general population of Beijing to consume vegetables.
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Center for Environmental Remediation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China;
Graduate University of Chinese Academy of Sciences, Beijing 100039, China;
机译:Hong Dayong (At111) et al., Zhongguo minjian huanbao liliang de chengzhang 11:1AI% t 10'9 (The Growing Nongovernmental Forces for Environmental Protection in China). Beijing: China Renmin University Press, 2007. xi + 249 pp. ISBN 978-7-3000-8039-0
机译:Vital Signs Analysis for Fen Miao, Ye Li, and Lu Shi F.Miao;;Y.Li(El) Key Laboratory for Health Informatics of the Chinese Academy of Sciences(HICAS), Shenzhen Institutes of Advanced Technology, Shenzhen, 518055, ChinaMye.li@siat.ac.cn L.Shi Shanghai Jiao Tong University, Shanghai, China