Ước lượng hàm lượng nitrat trong rau củ quả ở một số chợ ở Hà Nội: đánh giá rủi ro sức khỏe=Nitrate Content in Root, Tuber, and Leafy Vegetables in Wet Markets in Hanoi: A Health Risk Assessment

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Tác giả: Thị Phương Mai Nguyễn

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Khoa học Trái đất và Môi trường, 2024

Mô tả vật lý: tr.91-98

Bộ sưu tập: Metadata

ID: 474352

Thêm vào giỏ

Nitrat (NO3 –) là một hợp chất tự nhiên có trong thực phẩm, đặc biệt là thực phẩm có nguồn gốc thực vật, đồng thời NO3 – cũng được sử dụng làm chất phụ gia trong chế biến thực phẩm. Nghiên cứu này nhằm đánh giá hàm lượng NO3 – trong rau củ quả và rủi ro sức khỏe của NO3 – tại một số chợ và siêu thị ở Hà Nội từ tháng 3 đến tháng 4/2024. Kết quả nghiên cứu cho thấy, hàm lượng NO3 – trong các loại củ mua tại các chợ và siêu thị dao động từ 59-1118 mg/kg, trong đó rau thơm từ 580 -1204 mg/kg và rau ăn lá từ 122-3600 mg/kg. Một số loại rau tại chợ dân sinh và siêu thị lần lượt vượt tiêu chuẩn của Tổ chức Y tế Thế giới (WHO) từ 1,2 (đậu cove) đến 2,4 lần (bí xanh)
từ 1,4 (bí xanh) đến 3,7 lần (củ cải). Kết quả đánh giá rủi ro cho thấy, lượng tiêu thụ nitrat trong rau củ hàng ngày (EDI) trên đầu người nằm trong giá trị chấp nhận theo tiêu chuẩn của Tổ chức y tế thế giới đối với trẻ em là 23% và người lớn là 61%. Chỉ số rủi ro sức khỏe (HI) cho thấy, đối với người lớn, giá trị HI <
1 đối với hầu hết các loại rau ngoại trừ cần tây, điều này cho thấy rủi ro sức khỏe liên quan đến phơi nhiễm NO3 – ở người lớn là không đáng kể. Ngược lại, đối với trẻ em, 70% mẫu rau có HI >
1, điều này cho thấy tiêu thụ các loại rau này gây ảnh hưởng xấu đến sức khỏe trẻ em.Nitrate (NO3 –) is a natural compound occurring in foods, especially plant produces, and are also used as additives in industrially processed foods. This study aims to assessing the nitrate contents and health risk in root, tuber, and leafy vegetables in several wet markets in Hanoi. The results showed that the mean nitrate concentration in root and tuber vegetables, herbs and leafy vegetables ranged from 59 to 1118 mg/kg, from 580 to 1204 mg/kg, and from 122 to 3600 mg/kg, respectively. NO3 – content in some vegetables at the local market and supermarket were from 1.2 (green beans) to 2.4 times (cucumber) and from 1.4 (long wax gourd) to 3.7 times (radish) higher than World Health Organization (WHO) standards, respectively. The risk assessment of the Estimated Daily Intake (EDI) results shows that the vegetable samples was 23% and 61% in the acceptable value according to WHO for children and adults, respectively. The Hazard Index (HI) shows that, the HI values of nitrate for all samples except for celery were <
1, indicating that health risks for adults associated with nitrate exposure were not significant. On the contrary, 70% of vegetable samples had HI >
1, suggesting adverse effects on children health that consume these vegetables.

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