食用生煮蔬菜的环境风险评估

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引用次数: 0

摘要

食用蔬菜对人体健康的风险是基于对长期食用这些产品可能在人体中产生的有害影响的特征。同时,当人们食用蔬菜时,可以通过热处理,例如烹饪,来减少其污染物的含量。因此,比较生吃蔬菜和煮熟蔬菜的风险是有意义的。目的。测定食用含有高浓度化学元素的蔬菜(胡萝卜和土豆)的环境风险,以及在煮沸的情况下减少它们的能力。方法。采用了场、原子吸收分光光度法、统计学等方法。结果。在实地研究的基础上,在哈尔科夫地区舍甫琴科沃定居点的农田和实验室研究中确定了熟胡萝卜和生胡萝卜和土豆中的重金属——铅、镉、锌、铜、铁和硝酸盐的含量。结果表明,几乎所有的金属浓度都没有超过MAC值。为了确定烹饪对水果的影响程度,研究了烹饪前后重金属的相对含量。根据实验室分析结果,计算了植物产品中重金属的浓度系数,并计算了食用蔬菜的环境风险。通过风险比对所有危险因子进行比较,发现硝酸盐和镉在所有样品中均占优势。还应该注意的是,胡萝卜中含有铅、铜和铁的风险很高。将测试对象与其使用对健康的整体环境风险进行比较表明,风险最高的是粗胡萝卜,最低的是煮熟的土豆。胡萝卜的热处理只降低了25%的总体风险,土豆的热处理降低了40%。结论。经热处理后,几乎所有的物质都部分来源于蔬菜。对土豆和胡萝卜烹饪后发生的变化的分析表明,这种疾病的风险降低了。生吃胡萝卜时,几乎所有器官发病的风险都是最高的。
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Estimation of Environmental Risk when Eating Raw and Boiled Vegetables
The risk to human health due the consumption of vegetables is based on the characterization of harmful effects that can develop in the human body in case of the long-term eating of these products. At the same time, when people consume vegetables, it is possible to reduce their content of pollutants by heat treatment, for example, cooking. Therefore, it is relevant to compare the risk that occurs when eating raw and boiled vegetables. Purpose. Determination of environmental risk from the eating of vegetables (carrots and potatoes) with high concentrations of chemical elements and the ability to reduce them in case of boiling. Methods. Field, atomic absorption spectrophotometry, statistical methods were used. Results. On the basis of field-based research, the content of heavy metals - lead, cadmium, zinc, copper and iron and nitrates in cooked and raw carrots and potatoes - was determined on the farmland located in Shevchenkovo settlement of the Kharkiv region and laboratory studies. It turned out that virtually all metals concentrations do not have excessived MAC. To determine the level of influence of cooking on the fruit the relative content of heavy metals before and after cooking were researched. Based on the results of laboratory analysis, the coefficients of concentration of heavy metals in plant products were calculated and the environmental risk from the consumption of vegetables in food was calculated. When comparing all risk agents among themselves by hazard ratios, the predominance of nitrates and cadmium in all samples was detected. It should also be noted that there is a high risk of lead, copper and iron found in carrots. Comparison of test objects with the overall environmental risk for health from their use showed that the highest risk is crude carrots, and the lowest - potatoes are cooked. Heat treatment of carrots reduces the overall risk by only 25%, and potato - by 40%. Conclusions. It is established that after heat treatment almost all substances are partially derived from vegetables. Analysis of the changes occurring in potatoes and carrots after cooking indicates a reduction in the risk of the disease. The risk of the onset of diseases in virtually all organs is highest when carrots are consumed raw.
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