Toxicological Impact of Heavy Metal Contamination in Vegetables on Human Health: A Case Study of Konongo, Ghana

Abstract

There are serious health risks associated with heavy metal contamination, including that caused by arsenic (As), mercury (Hg), lead (Pb), and cadmium (Cd). For this study, 72 vegetable samples were gathered from nearby markets, prepared by wet digestion, and then examined using atomic absorption spectrometry. The study discovered that the levels of As, Hg, and Pb in vegetables continuously surpassed allowable limits. Several vegetables had levels of As above safe limits, posing non-carcinogenic risks, according to human health risk assessments such as the Estimated Daily Intake (EDI), Target Hazard Quotient (THQ), and Total Target Hazard Quotient (TTHQ). Pumpkin and eggplant had the highest TTHQ values according to cumulative risk assessments, suggesting possible health risks from extended exposure. Carcinogenic risk estimates (TCR) for As and Cd also stayed below critical thresholds, but the combined impact of several metals raised concerns about long-term cancer. Vegetables were divided into two main groups using hierarchical cluster analysis (HCA) based on contamination profiles. Certain vegetables (lettuce, tomato, and eggplant) had higher contamination risks. In order to reduce health risks. The results support evidence of heavy metal bioaccumulation in food crops around the world.