Abstract
BackgroundFor centuries, people have been using clay or earthen pots for cooking. Also, many studies indicated a contrariety from safety or danger of it. Our study aims to assess the lead concentration in boiling water in clay pots. Contaminated the diet with lead acetate and evaluated the nutritional, biochemical statues, and histological studies for male albino rats.Step A: Ten samples of the distilled water and/or tap water were boiled in the clay pots (glaze and/or unglazed). Then, it was left to cool for either 2 or 4 h.Step B: Thirty male albino rats divided three groups as follows: group 1: fed on basal diet (negative control), group2: fed on basal diet+466.5 mg/kg body wt of lead acetate (L1), group 3: fed on the basal diet+933 mg/kg body wt of lead acetate (L2).ResultsLead concentrations in distilled water samples boiled in glazed clay pots were significantly higher than the negative control. Tap water samples boiled in glazed clay pots showed lead concentrations that were significantly higher than that of the positive control. Whereas, lead concentrations in distilled water boiled in the unglazed clay pots and left to cool for either 2 h or 4 h showed no significant differences compared to the negative control. Besides, rats fed L1 and L2 of lead acetate had a significant decrease in BWG and food intake compared with the negative control group. Also, rats were given lead acetate at the two levels (L1 and L2) had significantly lower levels of hemoglobin, RBCs, and WBCs compared with rats fed basic diet only (negative control). Data illustrated that the rats of groups 2 and 3 have increased significantly in GOT concentration of serum, a significant increase in cholesterol and triglycerides levels, and increased significantly in creatinine, urea, and lead concentration in serum compared with the (negative control).ConclusionBring the clay pots for cooking would be unglazed and natural forming, even if glazed may be having certified a lead free.
Highlights
People have been using clay or earthen pots for cooking
3.1 Step one result Lead concentrations in distilled water boiled in the unglazed clay pots and left to cool for either 2 h (Sp 3) or 4 h (Sp 4) showed no significant differences compared to the negative control (Sp 1)
All data represented as mean ± SD L1Pb = 466.5 mg/kg wt while L2Pb = 933 mg/kg wt BWG = final body weight−initial body weight Food efficiency ratio (FER) (%) = body weight gain (g)/food intake (g) × 100 *p < 0.05; **p < 0.01 water in unglazed clay pots were 16.00 for both samples that were left to cool for 2 h (Sp 7) and 4 h (Sp 8), with a significant (p < 0.01) difference between them and the positive control (Sp 2)
Summary
People have been using clay or earthen pots for cooking. Our study aims to assess the lead concentration in boiling water in clay pots. Contaminated the diet with lead acetate and evaluated the nutritional, biochemical statues, and histological studies for male albino rats. Step A: Ten samples of the distilled water and/or tap water were boiled in the clay pots (glaze and/or unglazed). We have been using clay or earthen pots (glazed and unglazed) for cooking. Even at low concentrations, is toxic to animals and humans [4]. Chronic lead exposure can adversely affect hemoglobin formation and cause anemia. It may interfere with calcium and vitamin D metabolism, and delay nervous system development causing mental retardation [6]. Around 70 to 90% of lead goes into the bones, kidneys, and liver, with subsequent organ dysfunction [7, 8]
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