Heavy metals in selected edible vegetables and estimation of their daily intake

Abstract. The levels of four different heavy metals [cadmium (Cd), lead (Pb), chromium (Cr) and copper (Cu)] were determined in various vegetables [leek (Allium ampeloprasum), sweet basil (Ocimum basilicum), parsley (Petroselinum crispum), garden cress (Lepidium sativum) and tar-ragon (Artemisia dracunculus)] cultivated around Sanandaj City. The contributions of the veg-etables to the daily intake of heavy metals from vegetables were investigated. One hundred samples (20 samples per month) were collected for five months. Atomic absorption spectro-metry was used to determine the concentrations of these metals in the vegetables. The aver-age concentrations of each heavy metal regardless of the kind of vegetable for Pb, Cu, Cr and Cd were 13.60 ± 2.27, 11.50 ± 2.16, 7.90 ± 1.05 and 0.31 ± 0.17 mg/kg, respectively. Based on the above concentrations and the information of National Nutrition and Food Research Institute of Iran, the dietary intake of Pb, Cu, Cr and Cd through vegetable consumption was estimated at 2.96, 2.50, 1.72 and 0.07 mg/day, respectively. It is concluded that the veg-etables grown in this region are a health hazard for human consumption. a wide range of concentrations (Bahemuka and Mubofu, 1999). Metals, such as lead