A survey on nitrate level in vegetables to assess the potential health risks in Iran

Abstract

The present study aims to assess the nitrate level of vegetables as the major sources of nitrates in the human diet as well as the health risks resulting from their consumption in Iran. Therefore, 332 samples were randomly selected to determine the nitrate level in accordance with European Regulation (EC) No 194/97 through ion chromatography with suppressed conductivity detector. The data showed the extremely variable level of nitrate ranging from 2 to 1950 mg.kg−1 in different vegetables. The highest nitrate median level was observed in spinach (393 mg.kg−1) and lettuce (283 mg.kg−1) and the lowest level, which was less than the permissible limit approved by the Iranian national standard organization (INSO) was found in shallot and carrot (Except to one cucumber sample). The health risk index (HRI) of nitrate, which was calculated based on the estimated daily intake (EDI) in all tested samples, was in the acceptable range, indicating that the nitrate intake resulting from vegetable consumption does not have any health risk for the Iranian population. However, it the necessity to be monitored regular surveillance of nitrate level in vegetables.