Health risk assessment associated with consumption of heavy metal-contaminated vegetables: A case study in the southern area of Northeast Thailand

Abstract

This study aims to determine the amount of lead exposure and investigate the health hazards linked to the consumption of leafy vegetables contaminated with lead and cadmium. It focuses on a specific case study conducted in the southern region of Northeast Thailand. Five types of leafy vegetables, including Chinese kale, cabbage, Chinese cabbage, lettuce, and parsley, were collected from the Southern Northeast region of Thailand. The vegetable consumption of 3,831 individuals was calculated. The results showed that Chinese kale had the highest average lead contamination (0.009±0.015 mg/kg DW), followed by Chinese cabbage (0.005±0.01 mg/kg DW), cabbage (0.004±0.003 mg/kg DW), lettuce (0.003±0.003 mg/kg DW), and parsley (0.001±0.01 mg/kg DW), respectively. The evaluation results indicated that the margin of safety values for leafy vegetable consumption ranged between 4.49731E-05 and 0.04550, suggesting no major health risks. Based on geographical information, the lowest altitude was 95 m in the Warin Chamrap District of Ubon Ratchathani Province, while the highest was 450 m in the Pak Chong District of Chum Klat, Nakhon Ratchasima Province. Therefore, people in the Southern Northeast region of Thailand should be encouraged to cultivate vegetables for their own consumption based on the season, and hydroponic systems should be utilized. It is important to assess and monitor the levels of heavy metals in the vegetables intended for consumptions and potential adverse effects on the environment and, consequently, human health. When choosing vegetables, it is advisable for consumers to exercise prudence and choose produce sourced from reputable cultivation facilities. Additionally, to prevent the accumulation of pollutants that could result in long-term health effects, it is prudent to vary their vegetable intake. The data obtained can be used in remediation techniques and to implement control measures for heavy metal contamination in vegetables.