Trace Elemental and Heavy Metal Levels in Frequently Consumed Local Vegetables of Three Chronic Kidney Disease-Prevalent Villages.

Abstract

The present study reports the trace elemental and heavy metal (24 elements) levels in six (Capsicum frutescence L., Carica papaya L., Momordica charantia L., Moringa oleifera Lam., Musa sapientum L., and Solanum melongena L.) vegetables. The vegetable samples are collected from the three villages and are subjected to ICP-MS analysis, to test a group of 24 elements, viz., Li, Be, Al, Sc, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, Ga, As, Se, Rb, Sr, Ag, Cd, Cs, Ba, TI, Rb, and U, for their levels. The obtained levels of each element were compared with the WHO/FAO permissible values. Out of the tested 24 elements, 16 elements may cause kidney problems and the remaining 8 (Mn, Co, Ni, Cu, Zn, Se, Sr, and TI) may cause other health problems when they are in high concentration (FAO/WHO, 18; ATSDR, 19; Drake and Hazelwood in Ann Occup Hyg 49:575-585, 20; US EPA, 21; FAO/WHO, 22; Choudhury et al., 23; Food Safety and Standards, 24). The results reveal that Ba is in high concentration (2.51 times) in all the tested vegetable samples and Pb is in high concentration (1.28 times) in 11 vegetable samples; Ag and Fe are high in one vegetable sample each. Among the three locations highest Ba concentration is observed in S1 (Capsicum) of L2 followed by S5 (Musa) and S1 (Capsicum) of L1. The higher Pb concentration is present in S1 (Capsicum) of L3 followed by S1 (Capsicum) of L2. The results reveal that out of the six vegetables tested, Capsicum shows high concentrations of Ba and Pb. The variation in the levels of trace elements and heavy metals with regard to location and vegetable samples may be due to soil and or due to groundwater.