Health risk assessment of heavy metals in food products from Iran (Case Study: Shushtar City)

Document Type : Original research


1 Department of Soil Sciences, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran

2 Young & Elite Researchers Club, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran

3 Department of Food Science & Technology, Tehran Medical Sciences Branch, Islamic Azad University, Tehran, Iran


Heavy metals have toxic effects, pathogenic, carcinogenicity and genetic mutations on human health. The aim of this study was to determine the health risk assessment of heavy metals in 24 food products of some commercial canned samples from Shushtar city (Khuzestan province). From each product, 6 samples were randomly prepared in 2019. The highest amount of Pb was obtained in vegetable stew canned 0.47 ± 0.005 mg/kg (p < 0.05). Also, the highest amount of As was observed in canned sweet corn 0.20 ± 0.006 mg/kg (p < 0.05). The average amount of Hg was present only in canned fish roe. The range of Cd ​​was 0.01-0.01 mg/kg. The highest and lowest levels of Fe in potato stew canned and canned fish roe were 4.61 ± 0.12 and 0.09 ± 0.05 mg/kg, respectively (p < 0.05). The highest amount of Sn in canned mushroom was 7.14 ± 0.05 mg/kg and the lowest amount of this metal was in potato stew canned and canned fish roe 0.10±0.002 mg/kg (p < 0.05). The highest levels of Zn and Cu were 0.44 ± 0.03 and 1.77 ± 0.08 mg/kg in canned potato stew and canned broth peas (p < 0.05). The amount of metals studied in food products was lower than the allowable threshold of national and international standards. The carcinogenic risk of mercury, lead, cadmium and arsenic in food samples was lower than 10-4. According to the results, it seems that the consumption of food products does not pose a problem for consumers.


Main Subjects

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