A trend toward the use of traditional and herbal medicines has developed nowadays, and there is a growing concern regarding them being polluted with heavy metals. This study measured the heavy metal concentrations in eight different types of medicinal herbs and eight different types of herbal distillates sold in the markets in Sanandaj, Kurdistan, Iran. The concentration of some metals (Cd, Cu, Mn, Fe, Zn, Al, Co, Ni, Cr, Pb, and Mg) was quantified by inductively coupled plasma mass spectrometry, and the associated health risk for adults and children was estimated. The mean concentration of all the metals was within the permissible limits set by the WHO. The medicinal herbs contained significantly more Al, As, Cd, Cr, Fe, Mn, Ni, Pb, and Zn (p < 0.02) than the herbal distillates. However, the concentrations of Cu and Hg were higher in the herbal distillates. The non-carcinogenic risks of consumption of traditional medicines in adults and children were assessed based on the target hazard quotients (THQs). The THQs for individual metals (except Al and Cr) from individual herbs were less than 1, which is considered as safe for human consumption.
Background Vegetables are the most important source of nitrates in the human diet. During various processes in the body, nitrates are converted into nitrites, which causes various diseases, such as blue baby syndrome and cancer. This study aimed to determine the concentration of nitrates in several vegetable farms in Sanandaj city and to evaluate their health-related risks. Methods This descriptive cross-sectional study was conducted from October 2017 to July 2018. A total of 90 samples were taken from nine farms. Soil and water sampling was also carried out. All stages of sample preparation and extraction were carried out according to Food Standards 2-16721, and the nitrate measurements were performed using ion chromatography (Compact IC Plus 882 Model, Metrohm, Switzerland). A health risk assessment was performed using the non-carcinogenic risk assessment. Results This study's results showed that the nitrate concertation in all vegetables was less than National Iranian Vegetable Nitrate Standard. Nitrate levels in leafy vegetables were higher than in root vegetables, and the root vegetables levels were higher than those in Fruit vegetable. The nitrate level in vegetables in autumn was higher than in spring. The cooking process reduced the raw vegetables' nitrate content from 4.094% to 13.407%, while the frying process increased the vegetables' nitrate content from 12.46% to 29.93%. The highest health risk level in raw, cooked and fried vegetables was parsley, parsley and beet leaves, respectively, and the lowest in all categories was tomatoes. Generally, the highest health risk was related to fried beet leaves, and the lowest was raw tomatoes. In addition, each of the abovementioned relationships between vegetables' nitrate levels and the harvest season, type of processing procedure and type of vegetables was significant (p < 0.05). The
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