Nickel and Vanadium in Edible Fruits and Vegetables, Potential Health Risk or Not?

The presence of heavy metals in food has been linked to significant health risks. The increase in environmental pollution due to industrialization, urbanization, and agriculture has led to the frequent detection of toxic metals such as cadmium, lead, and mercury in foods. A study was conducted to determine the potential health hazards associated with consuming heavy metal-contaminated foods by measuring the quantities of heavy metals in various fruits and vegetables purchased from well-known markets in Benin City, Nigeria. The study analyzed fruit and vegetable samples, including oranges (Citrus sinesis), bananas (Musa acuminata), green leaf (Desmodium intortum), and pumpkin leaf (Telfairia occidentalis), obtained from three different markets. The samples were prepared according to standard procedures and analyzed using an inductively coupled plasma optical emission spectrometer (ICP-OES). The study also estimated human health risks using standard protocols. The results revealed different concentrations of heavy metals such as Manganese (Mn), Nickel (Ni), and Vanadium (V). Additionally, the study found that EDI and THQ values for bananas, green leaves, and pumpkin leaves exceeded the regulatory thresholds. As a result, this study highlights the importance of continuous monitoring and evaluation of heavy metals in fruits and vegetables because of their high consumption rate by the general public