Background: Heavy metal contamination and related risks for the environment and human health are matters of increasing concern. Methods: The levels of 4 heavy metals (Cr, Cd, Pb, and As) were evaluated in 2 water types (surface and well), 4 types of seafood (tiger shrimp, stuffed snail, snake-head fish, and catfish), and 27 types of vegetables (12 leafy vegetables, 4 pea plants, 4 tuber vegetables, and 7 herbs) that are commonly consumed in northern coastal communes located in Vietnam. Atomic absorption spectrometry was employed for quantification. Results: The mean concentrations of heavy metals detected in water, seafood, and vegetable samples exceeded the national permitted standards and World Health Organization (WHO) recommendation values by at least 2-fold, 2.5-fold, and 5-fold for surface water, vegetables, and well water, respectively. The concentrations of all 4 heavy metals detected in seafood samples were higher than the standards. The levels of heavy metals decreased with increasing distance between the sample collection point and the pollution source. Conclusions: This is the first report of heavy metal contamination of common sources of food and water in the northern coastal area of Vietnam. Significantly, the concentrations of heavy metals detected in study samples exceeded the regulatory limits. These results underscore the importance of continued monitoring and the development of intervention measures to ensure that the quality of food and water meets established standards and protects the health of the local population.
and edited the article. V.N.L. and N.T.N. equally designed and conducted the experiment. N.Q.D. and V.N.L. studied scientific literature about the topic. All authors read and approved the final manuscript. This study complied with the Declaration of Helsinki in relation to medical research involving human subjects and got consent from the Research Ethics Committee of the 108 Institute of Clinical Medical and Pharmaceutical Sciences. Informed consent was obtained from all individual participants included in the study. All patients provided written consent for publication of their photographs and surgery outcomes.
Tofu is a common food in Vietnamese and global cuisine. It has high nutritional value, good flavor and texture that it is easy to produce other food from it. In Hanoi, Mo tofu is a traditional product that produced from tofu- whey, which is commonly produced by small scale producers. In this research, effect of coagulating pH on the formation of some linkages and tofu texture and qualities. The results showed that pH effected on S-S linkage and Ho index or phobicity on Mo tofu. At pH=5.8, Mo tofu had the highest moisture of 83.71%, highest water holding capacity of 8.96g/g protein, low hardness, rather high elasticity
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.