efectos crónicos de la exposición al arsénico en agua potable

Journal of Hazardous Materials 262 (2013) 1056 1063

Contents lists available at ScienceDirect

Journal of Hazardous Materials

j o ur nal homep age: www.elsev ier .com

Consumption of arsenic and other elements fromfrom an esh

Mohamm Rava Centre for Env awsob Cooperative R RC-CA

h i g h l

Concentra Concentrations of As and other elements in garden soils. Daily dietary intake of As and other elements for adults from vegetables and water. Potential health risk was estimated comparing with the FAO/WHO values of metals. Vegetables alone contribute the elemental intake below the PMTDI values.

a r t i c l

Article history:Received 22 DReceived in reAccepted 25 JuAvailable onlin

Keywords:ArsenicGroundwaterGarden soilVegetablesHealth risk

1. Introdu

Geogeniin various Countries sMyanmar, (PDR), Camof Sumatrater [1]. Bantwo worst

Correspondiation (CERALakes, South Afax: +61 8 830

E-mail add

0304-3894/$ http://dx.doi.o e i n f o

ecember 2011vised form 17 June 2012ne 2012e 30 June 2012

a b s t r a c t

The study assesses the daily consumption by adults of arsenic (As) and other elements in drinking waterand home-grown vegetables in a severely As-contaminated area of Bangladesh. Most of the examinedelements in drinking water were below the World Health Organization (WHO) guideline values exceptAs. The median concentrations of As, cadmium (Cd), chromium (Cr), cobalt (Co), copper (Cu), lead (Pb),Mn, nickel (Ni), and zinc (Zn) in vegetables were 90 g kg1, 111 g kg1, 0.80 mg kg1, 168 g kg1,13 mg kg1, 2.1 mg kg1, 65 mg kg1, 1.7 mg kg1, and 50 mg kg1, respectively. Daily intakes of As, Cd,Cr, Co, Cu, Pb, manganese (Mn), Ni, and Zn from vegetables and drinking water for adults were 839 g,2.9 g, 20.8 g, 5.5 g, 0.35 mg, 56.4 g, 2.0 mg, 49.1 g, and 1.3 mg, respectively. The health risks fromconsuming vegetables were estimated by comparing these gures with the WHO/FAO provisional toler-able weekly or daily intake (PTWI or PTDI). Vegetables alone contribute 0.05 g of As and 0.008 mg of Cuper kg of body weight (bw) daily; 0.42 g of Cd, 8.77 mg of Pb, and 0.03 mg of Zn per kg bw weekly. Otherfood sources and particularly dietary staple rice need to be evaluated to determine the exact health risksfrom such foods.

2012 Elsevier B.V. All rights reserved.

ction

c As contamination of groundwater has been reportedregions worldwide, particularly in south-east Asia.uch as Bangladesh, India (in several states), Nepal,Pakistan, Vietnam, Lao Peoples Democratic Republicbodia, China (in several provinces), and the lowlands

in Indonesia are contaminated with As in groundwa-gladesh and the state of West Bengal in India are theAs-contaminated areas, where more than 100 million

ding author at: Centre for Environmental Risk Assessment and Reme-R), University of South Australia, Mawson Lakes Campus, Mawsonustralia, SA 5095, Australia. Tel.: +61 8 8302 5041;2 3057.ress: [email protected] (R. Naidu).

people are potentially at risk from groundwater As contamination[1]. The British Geological Survey (BGS) estimated that 35 millionpeople are exposed to As levels above 50 g L1 while 57 millionare exposed to As levels above 10 g L1. These gures are basedon the BGS analysis of 3534 tubewells in 61 of the 64 districts ofBangladesh alone [2].

Besides As, concentrations of other elements such as Mn, Cr,Pb, Ni, and U also exceeded the World Health Organization (WHO)health-based drinking water guideline values in the groundwa-ter of Western Bangladesh [3]. The accumulation of As in foodcrops especially rice and vegetables grown in areas of Bangladeshirrigated with As-contaminated groundwater is now well docu-mented [412]. While a number of studies focused on total andspeciated As in Bangladeshi rice and vegetables [412], to datestudies on other elements present in vegetables are very limited[4,11]. The concentrations of Cu, Zn, Cd, and Pb were reported in aseverely As-contaminated village (Samta) of Bangladesh [4]. Some

see front matter 2012 Elsevier B.V. All rights reserved.rg/10.1016/j.jhazmat.2012.06.045 arsenic-contaminated area of Banglad

ad Mahmudur Rahmana,b, Md. Asaduzzamana,b, ironmental Risk Assessment and Remediation (CERAR), University of South Australia, Mesearch Centre for Contamination Assessment and Remediation of the Environment (C

i g h t s

tions of As and other elements in vegetables and drinking water./ locate / jhazmat

vegetables and drinking water

i Naidua,b,

n Lakes Campus, Mawson Lakes, South Australia, SA 5095, AustraliaRE), P.O. Box 486, Salisbury South, SA 5106, Australia

M.M. Rahman et al. / Journal of Hazardous Materials 262 (2013) 1056 1063 1057

vegetables such as bottle ground leaf (lau shak), ghotkol, taro (kachurlati), eddoe (Mukhi kachu) and elephant foot (ol kachu) had muchhigher concentrations of Pb compared to Cd, and other leafy androot vegetables contained higher concentrations of Zn and Cu [4].It is therefoand other eareas of Bansuming con

Chronic skin maniftion affectsand feet [1an increasehepatomegpregnancy pof hands, feand skin [1but it is alstwo major Long-term of the nose,dizziness, adiarrhoea [1in drinking in infants [1

Inhaled there is a lato Ni [14]. smoking, nois an essentciated withrelationshiptual functioin Araihazaof daily expof tubular d[14]. Lead inA prolongeblood pressopment in [3].

Drinkingden soils, annon-leafy) tions of As and Pb. Noain Bangladehad As leverecently repand rice froinorganic Astudy wereingested froof the familBangladesh

2. Materia

2.1. Sample

Drinkinghome-gardwere commadjacent vildistrict in B

activities, all surveyed families were aware of As contamination ingroundwater and revealed that pond water was currently used toirrigate their garden vegetables. We also collected and analysedwater from 14 ponds used by the selected households for agricul-

rigatews e of dsampmplap wried

stainestioere [

on a 5, CEetho

mple

Agilecoupine

and

alys

ndarddardral wsed td veigesd ve

in tr indiclues

nsum

dailyinkining e

CRV

DCE,te oed inter; g w

ults

nten

le 1 ts p

sampset bell wmendrd folems none sare important to determine: rstly, the content of Aslements in home-grown vegetables in As-contaminatedgladesh; and secondly, the associated risks from con-taminated vegetables.As exposure from drinking contaminated water causesestations such as pigmentation, where depigmenta-

the trunk and limbs while keratosis affects the hands3]. Exposure to As has also been associated withd risk of diabetes mellitus, peripheral neuropathy,aly, peripheral vascular disease, cardiovascular effects,roblems, cerebrovascular disease, non-pitting oedemaet, or legs, and cancer of the lungs, kidney, bladder,3]. Copper is an essential nutrient for human healtho a drinking water pollutant; food and water are thesources of Cu exposure in developed countries [14].exposure to elevated levels of Cu can cause irritation

mouth, and eyes as well as headaches, stomach aches,nd acute gastrointestinal effects such as vomiting and5]. Long-term exposure to Cu levels above 1000 g L1

water has been found to cause kidney and liver damage6].Ni compounds are carcinogenic to humans althoughck of evidence of a carcinogenic risk from oral exposureFood is the main source of Ni exposure in the non-n-occupationally exposed population [14]. Manganeseial nutrient and excessive exposure to Mn has been asso-

adverse health effects including neurotoxicity [17]. A was observed between Mn in water and child intellec-n in the absence of estimates for levels of food and airr, located in Bangladesh [17]. Food is the main sourceosure to Cd, an element which causes increased riskysfunction when exposure occurs at the current PTWI

drinking water can cause a variety of health problems.d period of Pb exposure causes kidney issues or highure in adults and delays in physical and mental devel-children [18]. Zinc is essential for all living organisms

water, pond water used to irrigate home gardens, gar-d various types of home-garden vegetables (leafy and

were sampled from Noakhali to assess the concentra-and other elements such as Cr, Mn, Ni, Co, Cu, Zn, Cd,khali is one of the most highly As-contaminated districtssh; 99% and 95% of 843 hand tubewell water samplesls above 10 g L1 and 50 g L1, respectively [19]. Weorted the level of As in drinking water, cooking waterm the same area and the daily consumption of total ands from those sources [20]. The main objectives of this

to determine the quantity of As and other elementsm vegetables and drinking water by adult membersies surveyed in two villages of the Noakhali district of.

ls and methods

collection and preparation

water (n = 14), garden top soils (n = 17), and a total of 87en leafy (n = 62) and non-leafy (n = 25) vegetables whichonly consumed collected from 14 households in twolages (Chiladi and Basantapur) situated in the Noakhaliangladesh during December 2008. Due to the mitigation

tural irintervithe ratA few food sawith twere dwith athe digelsewhminedMARS 3051 m

2.2. Sa

An tively determwater,

2.3. An

Staof Stanin natuwere usoil, anwere dsoil anmetalsleavesed va

2.4. Co

Theand drfollow

DCE =

wheretion raobserving wadrinkin

3. Res

3.1. Co

Tabelemenwater water tubewrecomstandaother ethere ionly oion of their home gardens. During the eld sampling,were undertaken with all surveyed families to establishaily intake of vegetables and water by each individual.les of cooked vegetables (n = 5) were also collected. Alles except cooked vegetables were washed three timesater followed by de-ionized water (twice). Vegetablesin an oven at 65 C and homogenized by grinding themless steel grinder. Concentrated nitric acid was used forn of vegetables; this digestion procedure was reported21]. Elemental concentrations in vegetables were deter-dry weight basis. A microwave digestion system (model:M) was used for the digestion of soil using the USEPAd.

analysis

nt 7500c (Agilent Technologies, Tokyo, Japan) induc-led plasma mass spectrometer (ICP-MS) was used tothe amount of As and other elements in vegetables,soil.

is of standard reference materials (SRMs)

reference materials (SRMs) from the National Institutes and Technology (NIST) such as 1640 (trace elementsater), 2711 (Montana soil), and 1573a (tomato leaves)o verify the results for As and other elements in water,getables, respectively. Montana soil and tomato leavested after utilizing the same procedure as that used forgetable samples. The analytical results of As and otherace elements in natural water, Montana soil, and tomatoate that the observed values are very close to the certi-(Tables 13).

ption of As and other elements by adults

consumption of As and other elements from vegetablesg water by adults in this study is calculated by using thequation:

CEV + CRD CED daily consumption of elements; CRV, median consump-f vegetables; CEV, median concentrations of elements

vegetables; CRD, median consumption rate of drink-CED, median concentrations of elements observed inater.

and discussion

ts of As and other elements in drinking water

summarises the results for the analysis of As and otherresent in drinking water. It appears that all drinkingles exceeded the recommended level of As for drinkingy the WHO (10 g L1). The average As concentration inater samples was almost 33 times greater than the WHOed level. Only one sample was below the Bangladeshr As (50 g L1). With the exception of As, the levels ofents were below the WHO guideline values. Currently

WHO guideline value for Mn in drinking water [22],mple exceeded the previous WHO guideline value for

1058 M.M. Rahman et al. / Journal of Hazardous Materials 262 (2013) 1056 1063

Table 1Concentrations of As and other elements in groundwater used for drinking and pond water used for agricultural irrigation of home gardens collected from Noakhali districtof Bangladesh.

Parameter Drinking water (n = 14) NIST SRM water 1640 Pond water (n = 14)

ples WHO

value (%)

Certied values Observedvalues (n = 3)

Mean(g L1)

As 26.67 0.41 26.31 0.28 2.5Cd 22.79 0.96 21.85 0.67


of As and other elements in soils compared to the data reportedin previous studies from As-affected areas of Bangladesh and WestBengal. The mean concentrations of Cr, Cu, Mn and Pb in the exam-ined soils were comparable with the results of the study conductedin West Beexcept Cd ato the study

3.4. Daily c

The daifemales (n =(median: 2weight), coin the vegein the villation of leaffor adults oto 169 g dastudy in Bsocio-econoetable intakBangladesh3 L per day.

3.5. Contenhome-grow

The meavegetables of Co, As, Cdvegetables.

3.5.1. ArsenThe veg

arum leaf leaf > radishspinach > arIndividual centration range of Asin Bangladwas 70399districts [6]Rajshahi, anstudy was clower thanrange of As Bangladeshheavy metaWest Bengaetables we(0.04212 Both studievegetables and West B

In the cacentrations41464 g Sathkhira, [7]. On theof non-leaf11145 g (fruit, root,tricts was coThe

betwtion ohichstudy

and tivelmostangleget: 16-leaf

g kbles m 42oked

Chrom vegeadishourdegeta: 0.3f non: 0.1

of centi disadar

mg kn Cr

mg r levbles.

Coba vearu

pinacncen

kg

edia kg

ve47 7 g

Copp veg

beanngal [25]. Levels of most of the elements in this studynd Ni were much lower in the examined soils compared

conducted in Faridpur district of Bangladesh [26].

onsumption of vegetables

ly vegetable consumption rate for adult males and 71, age range 1280 years) was an average of 205 g00 g, fresh weight), which is equivalent to 26 g (drynsidering there was on average 87% moisture contenttables. The vegetable intake rate is much higher thange of Samta, where the average per capita consump-y and non-leafy vegetables is 130 g per person dailyf all ages [4]. The vegetable intake varied from 126ily amongst Bangladeshi adults according to a recentangladesh [27]. The villagers in this study area aremically rich and this could be one reason why veg-e was higher compared to other studies conducted in. The median intake of drinking water among adults was

ts of As and other elements in different types ofn vegetables and compared to other studies

n, median, and range of As and other elements in allare presented in Table 3. Figs. 24 show concentrations, Cr, Ni, Pb, Mn, Cu, and Zn in different types of garden

icetables with the highest mean As levels were> pumpkin leaf > coriander leaf > radish leaf > gourd

> spinach > red amaranth > arum stem > Indianum tuber > bean > papaya > green chilli > eggplant.vegetable gourd leaves showed the highest As con-whereas bean exhibited the lowest As content. The

levels in home-grown vegetables from Samta villageesh was 19489 g kg1 [4]. The range of As levels0 g kg1 in vegetables from Chandpur and Jamalpur

and gleafy v(rangetions o(rangeetablesCr conin FenFeni S(25.28mediaand 1.4mean Cvegeta

3.5.4. The

were leaf > sCo co228 gand m127 gcookedwere 16322

3.5.5. The

tuber >were 356 g kg1 and 288 g kg1, respectively, with8754 g kg1. Based on 39 cooked vegetable samplesiganj and Monohordi of Bangladesh, the reported mean

of As were 333 g kg1 and 192334 g kg1, respec-lthough the mean As concentration in cooked vegetablesy is comparable to that found in a previous study [8],um level of As was much lower. This is because all thethis study used As-safe pond water for cooking [20].

iumgetables with the highest mean Cd levels wereriander leaf > radish leaf > Indian spinach > red ama-Cd concentrations in all vegetables in Samta villageeen 12 g kg1 and 216 g kg1 [4]. The mean Cd con-f vegetables from Matlab in Bangladesh was 27 g kg1

was much lower than that found in our study. Pre- shows that the mean Cd levels in amaranth, bittereggplant were 33 g kg1, 21.1 g kg1, and 27 g kg1,y [12]. In our study, the mean concentration of eggplant

2.8 times higher than that found in a previous studyadesh [12]. The mean and median Cd concentrations ofables were 163 g kg1 and 144 g kg1, respectively428 g kg1). The mean and median Cd concentrationsy vegetables were 58 g kg1 and 24 g kg1 (range:g1). The mean and median Cd concentrations in cookedwere 147 g kg1 and 183 g kg1, respectively, rang-211 g kg1. The mean concentrations of Cd in raw

vegetables are almost the same.

iumtables with the highest mean Cr levels were coriander

leaf > red amaranth > pumpkin leaf > spinach > arum leaf. The mean and median Cr concentrations inbles were 1.12 mg kg1 and 0.89 mg kg1, respectively54.48 mg kg1). The mean and median Cr concentra--leafy vegetables were 0.64 mg kg1 and 0.45 mg kg1

81.91 mg kg1). The mean Cr concentration in veg-this study was considerably lower than the meanrations detected in vegetables from ve Upazilastrict of Bangladesh [Dagon Bhuyia (33.84 mg kg1),

(27.37 mg kg1), Sonagazi (25.89 mg kg1), Pulgazig1), and Parsuram (23.31 mg kg1)] [11]. The mean andconcentrations in cooked vegetables were 1.2 mg kg1

kg1, respectively, with a range of 0.581.9 mg kg1. Theel in cooked vegetables was slightly higher than in raw

ltgetables with the highest mean Co levelsm tuber > red amaranth > arum leaf > corianderh > pumpkin > radish leaf. The mean and mediantrations in leafy vegetables were 252 g kg1 and1 respectively (range: 48644 g kg1). The meann Co concentrations of non-leafy vegetables were1 and 58 g kg1 (range: 16974 g kg1). Regardinggetables, the mean and median Co concentrationsg kg1 and 85 g kg1, respectively, with a range ofkg1, which is lower than in raw vegetables.

eretables with the highest mean Cu levels were arum

> gourd leaf > arum leaf > Indian spinach > coriander


Fig. 2. Concentrations of Co, As, and Cd in vegetables.

leaf. The mean and median Cu concentrations in leafy vegeta-bles were 17.3 mg kg1 and 13.7 mg kg1 respectively (range:4.584.2 mg kg1). The mean and median Cu concentrations ofnon-leafy vegetables were 20.6 mg kg1 and 11.9 mg kg1 (range:2.186.3 mgnon-leafy vrespectivelythis study was considCu level inWest Bengbles were (0.334.21 mThe mean bles were range of 1vegetables.

3.5.6. LeadThe vegetables with the highest mean Pb levels were

bean > papaya > arum tuber > arum leaf > coriander leaf. The rangeof Pb levels in all vegetables (Table 3) was appreciably higher than

ta, w1.68y veg: 0.8f notivelycent

kg1

st th

Mang vegump kg1). The average Cu concentrations in leafy andegetables from Samta were 15.5 and 8.51 mg kg1,

[4]. The mean Cu level in leafy vegetables ofwas comparable to that in Samta but the valueerably higher for non-leafy vegetables. The mean

all vegetables was signicantly higher than theal study [28], where the mean Cu levels in vegeta-1.59 mg kg1 (0.0324.02 mg kg1) and 1.58 mg kg1

g kg1) in Jalangi and Domkal blocks, respectively.and median Cu concentrations in cooked vegeta-2.9 mg kg1 and 1.3 mg kg1, respectively, with a.19.3 mg kg1, which is much lower than in raw

in Sam0.143in leaf(rangetions orespecPb con3.0 mgis almo

3.5.7. The

leaf > pFig. 3. Concentrations of Cr, Ni, and Pb in vehere the range of Pb concentrations in all vegetables was9 mg kg1 [4]. The mean and median Pb concentrationsetables were 2.8 mg kg1 and 2.2 mg kg1 respectively513.8 mg kg1). The mean and median Pb concentra-n-leafy vegetables were 3.7 mg kg1 and 1.9 mg kg1,

(range: 0.6716.5 mg kg1). The mean and medianrations in cooked vegetables were 6.9 mg kg1 and, respectively, with a range of 1.19.3 mg kg1, whichree times higher than in raw vegetables.

aneseetables with the highest mean Mn levels were arumkin leaf > gourd leaf > spinach > arum stem > red ama-getables.


n in v

ranth. The mtially highein vegetable(0.2215.4 mMn concen91.1 mg kg

leafy veget34.5 mg kg

mean and m46.1 mg kg

13.4113.1

3.5.8. NickeThe veg

coriander lleaf > spinacwas noticefrom Westbles were 0( arumstem. The was found was greatlyvegetables (0.8412.8 mwhich wasthe mean a52.2 mg kg

mean and

4.3 mean 8.8 m4.1 m

Pearoverher ed bCr, an

veg in coay anweremkaotherbser

Coninkin

dailFig. 4. Concentrations of Mn, Cu, and Z

ean concentration of Mn in all vegetables was substan-r than in Jalangi and Domkal, where the mean Mn levelss were 3.3 mg kg1 (0.79.49 mg kg1) and 4.2 mg kg1

g kg1), respectively [28]. The mean and mediantrations in leafy vegetables were 160.3 mg kg1and1, respectively (range: 33.7881.3 mg kg1). For non-ables, the mean and median Mn concentrations were1 and 27.4 mg kg1 (range: 4.0176.8 mg kg1). Theedian Mn concentrations in cooked vegetables were

1 and 17.2 mg kg1, respectively, with a range of mg kg1, which is much lower than in raw vegetables.

letables with the highest mean Ni levels wereeaf > red amaranth > pumpkin leaf > radish leaf > arumh. The mean concentration of Ni in all vegetablesably higher than that reported in the previous study

Bengal [28], where the mean Ni levels in vegeta-.36 mg kg1 ( pumpkin leaf > spinach > coriander leaf > arum

average Zn level among all categories of vegetablesto be 95.6 mg kg1 (range: 7304 mg kg1) [11], which

higher than in this study. The mean Zn levels inwere 5.33 mg kg1 (2.019.52 mg kg1) and 5 mg kg1

g kg1) in Jalangi and Domkal, respectively [28], much lower than in this study. In leafy vegetables,nd median Zn concentrations were 59.6 mg kg1 and1, respectively (range: 21.4182.9 mg kg1), while themedian Zn concentrations of non-leafy vegetables

etables andestimated dvegetables vegetables vious studyBangladeshintakes of Ain the JalanconsumptioSamta and intake from839 g of Aing water cdaily As copresented i

In a receCommitteebw) has beAs lower liincidence oepidemioloegetables.

g kg1 and 42.7 mg kg1 (range: 17.2122.3 mg kg1).and median Zn concentrations in cooked vegetablesg kg and 38.9 mg kg1, respectively, with a range ofg kg1, which is lower than in raw vegetables.son product-moment correlation co-efcient was used

whether there is any correlation between As andelements. A strong positive correlation (r = 0.74) wasetween As and Mn in vegetables. The concentrationsd Pb were higher in raw vegetables compared to theetables and Co, Cu, Mn, Ni, and Zn concentrations wereoked vegetables than in raw vegetables. Cooking water

important role in this variation. Although two studies conducted in severely As-affected areas (Samta, Jalangi,l) of Bangladesh and West Bengal, respectively, the lev-

metals in vegetables were comparatively lower thanved in this study.

sumption of As and other elements from vegetablesg watery total consumption of As and other elements from veg- drinking water for adults is presented in Table 4. Theaily average intake of total As from leafy and non-leafyof Samta was 27.8 g day1 [4]. Daily As intake fromwas much lower in this study compared to the pre-

[11] where the average estimated As intake of Feni,, was 105 g day1. The estimated average daily dietarys from vegetables by adults were 10.4 g and 10.6 ggi and Domkal blocks, respectively [28]. The daily Asn from vegetables in this study was much lower thanJalangi and Domkal blocks. Calculated daily median As

drinking water by adults was 837 g. Adults consumes from both drinking water and vegetables. Thus drink-ontributes considerable As to the daily exposure. Thentribution from rice, vegetables and drinking water isn Fig. 5.nt evaluation conducted by the Joint FAO/WHO Expert

on Food Additives (JECFA), the PTDI of As (2.1 g kg1

en withdrawn and is no longer valid as the inorganicmit of the benchmark dose for a 0.5% increased thef lung cancer (BMDL0.5). This was determined fromgical studies to be 3.0 g kg1 bw per day (27 g kg1


Table 4Daily intake of As and other elements from vegetables and drinking water.

Elements Median intake ofvegetables (g) perday for adults

Medianconcentration invegetables (g kg1)

Intake fromvegetables (gor mg)

Median intakeof water (L) perday for adults

Median concentrationin drinking water(

Intake fromdrinking water

Total intake fromvegetables and water

As 90 2.3 2Cd 111 2.9 Co 168 4.4 Cr 800 20.8 Cu 26 13a 0.34b 3 Mn 65a 1.7b 1Ni 1700 46 Pb 2100 56 Zn 50a 1.3b

a Units expressed in mg kg1.b Units expressed in mg.

bw per day based on the range of estimated total dietary exposure)using a range of assumptions to estimate total dietary exposureto inorganic As from drinking water and food [29]. Based on theaverage bw of a Bangladeshi adult (45 kg) from Madaripur thana ofBangladesh [30], vegetables alone contribute 0.05 g of As per kgbw daily. Both vegetables and drinking water contribute 18.6 gof As per kgdaily, whenfrom [20]),

The Cu iprevious stuTolerable DBoth vegetakg bw dailymated averwere 180 tively [28]. drinking wablocks.

The calcuwas compaintake of Mpared to a s3.53 mg [11intake of Cdhigher thancontribute olent to 0.42be detectedto the daily

Fig. 5. Daily Aadults.

The PTWof Pb from value was 1.25 g of per kg bw pthe recomm

d furwas vted din anhe da) [4l blobles stateer kg

clus

connt tytrati. Vets th

elemted tin Bmonreser arelone

wled

auttory ledg bw daily. The value would be 20 g of As per kg bw we combine As contribution from rice (data derivedvegetables and drinking water.ntake from vegetables in this study was half that of thedy done in West Bengal [4]. The Provisional Maximumaily Intake (PMTDI) of Cu is 0.050.5 mg kg1 bw [31].bles and drinking water contribute 0.008 mg of Cu per, which is much lower than the PMTDI value. The esti-age daily dietary intakes of Ni from vegetables for adultsg and 80 g in the Jalangi and Domkal blocks, respec-In this study, the Ni intake from both vegetables andter was much lower than both in Jalangi and Domkal

lated Mn intake from vegetables for adults in this studyrable with the Jalangi and Domkal study [28]. The dailyn from vegetables was almost half in this study com-tudy undertaken in Bangladesh, where the value was]. The PTWI of Cd is 7 g kg1 bw [32]. The average daily

from vegetables in Samta village (9.45 g) was much that observed in our study (2.9 g). Thus, vegetablesnly 0.06 g of Cd per kg bw per day, which is equiva-

g weekly. As the Cd level in drinking water could not in this study, drinking water does not add further Cd

exposure.

not adwater estimafound [11]. T(3.5 mgDomkavegetacan be of Zn p

4. Con

Thediffereconcenetableselemenother evaluathe maof comnot repin otheto As a

Ackno

Thelaboraacknows (g) contribution from rice [20], vegetables and drinking water for

Fund, AustrThe authorBangladeshsamples.

References

[1] M.M. Rahter in the

[2] BGS, ArsReport W

[3] S.H. FrisbOrtega, Rgies for wg L1) (g) (g or mg)

79 837 839.3 2.90.36 1.1 5.50.62 1.9 22.72.33 7.0 0.35b

12 336 2.0b

1.03 3.1 49.10.15 0.4 56.47.71 23.1 1.3b

I of Pb is 0.025 mg kg1 bw [33]. The median daily intakevegetables was much lower than in Samta, where the0.523 mg per week. Thus, vegetables contribute onlyPb per kg bw per day, which is equivalent to 8.77 ger week. So, vegetables alone contribute one-third ofended PTWI of Pb in this study. Drinking water does

ther Pb to the daily exposure as the Pb level in drinkingery low. The PMTDI of Zn is 0.31 mg kg1 bw [34]. Theaily intake of Zn in this study was much lower than thatother study in Bangladesh where the value was 87 mgily intake was three times lower than in Samta village]. Zinc intake was lower compared to the Jalangi andcks, where the average daily dietary intakes of Zn fromby adults were 2.6 g and 2.5 mg, respectively [28]. Itd that vegetables and drinking water contribute 0.03 mg

bw per day.

ions

centrations of metals varied extensively among thepes of vegetables. Leafy vegetables contained higherons of As, Cd, Cr, Mn, Ni, and Zn than non-leafy veg-getables alone contributed an intake of As and otherat was below the PMTDI values. The daily intakes ofents from other food sources such as rice need to beo determine the total exposure to other elements fromangladeshi foods. Although we collected various typesly consumed vegetables from the study area, they arentative of all vegetables consumed by the populationsas of Bangladesh. Food surveys should not be restricted; other elements also need to be monitored regularly.

gements

hors thank CERAR, University of South Australia, forsupport. Financial support from CRC-CARE is gratefullyed. Md. Asaduzzman is grateful to the ATSE Crawford

alia, for the fellowship during his training at the CERAR.s are grateful to Dhaka Community Hospital, Dhaka,

for the laboratory support for processing the vegetable

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Consumption of arsenic and other elements from vegetables and drinking water from an arsenic-contaminated area of Bangladesh1 Introduction2 Materials and methods2.1 Sample collection and preparation2.2 Sample analysis2.3 Analysis of standard reference materials (SRMs)2.4 Consumption of As and other elements by adults

3 Results and discussion3.1 Contents of As and other elements in drinking water3.2 Contents of As and other elements in pond water3.3 Contents of As and other elements in garden soils3.4 Daily consumption of vegetables3.5 Contents of As and other elements in different types of home-grown vegetables and compared to other studies3.5.1 Arsenic3.5.2 Cadmium3.5.3 Chromium3.5.4 Cobalt3.5.5 Copper3.5.6 Lead3.5.7 Manganese3.5.8 Nickel3.5.9 Zinc3.5.10 Consumption of As and other elements from vegetables and drinking water

4 ConclusionsAcknowledgementsReferences

efectos crónicos de la exposición al arsénico en agua potable

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