Ali Atamaleki, Yadolah Fakhri, Sepideh Sadeghi, Fatemeh Amereh, Masoumeh Rahmatinia, Ali Paseban, Mohammad Sadeghi
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引用次数: 0
Abstract
The contamination of wheat with potentially toxic elements (PTEs) poses a significant public health concern, particularly in developing countries where industrial activities and unsustainable agricultural practices contribute to heavy metal accumulation. This systematic review and meta-analysis evaluated concentrations of inorganic arsenic (iAs), cadmium (Cd), mercury (Hg), nickel (Ni), and lead (Pb) in wheat cultivated across Iran. Forty-five papers with 383 data-reports from 1983 to 2023 were included in our study. The highest concentrations were found in Isfahan (iAs: 916.743 μg/kg), Chaharmahal and Bakhtiari (Cd: 884.113 μg/kg), Hamedan (Hg: 84.452 μg/kg), Tehran (Ni: 24000 μg/kg) and Kurdistan (Pb: 2115.454 μg/kg), surpassing international safety standards. Using the Target Hazard Quotient (THQ) indices, the study revealed significant non-carcinogenic and carcinogenic risks, especially for children. The findings emphasize the need for urgent measures to reduce PTEs contamination, including rigorous monitoring of soil, water, and crop quality, sustainable farming practices, and improved wastewater management. Public awareness campaigns and targeted interventions are also critical in mitigating health risks associated with heavy metal exposure. These strategies aim to safeguard public health and reduce the burden of PTE-related health risks, particularly among vulnerable populations.
期刊介绍:
The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with:
Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain;
Microbiological food quality and traditional/novel methods to assay microbiological food quality;
Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation;
Food fermentations and food-related probiotics;
Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers;
Risk assessments for food-related hazards;
Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods;
Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.