The Level of Heavy Metal in Fresh and Processed Fruits: A Study Meta-analysis, Systematic Review, and Health Risk Assessment.

Intake of fruits is important for health. However, it can be a contamination source of potentially toxic elements (PTEs). The present study aimed to investigate the concentration of PTEs such as arsenic (As), lead (Pb), cadmium (Cd), copper (Cu), nickel (Ni), and Iron (Fe) in various fresh and processed fruits. All the studies related to the concentration of PTEs in fresh and processed fruits by international databases including were included and non-carcinogenic risks assessment was evaluated based on the total hazard quotient (TTHQ). According to findings highest concentrations of As, Cd and Pb were observed in pineapple, mango, and cherry, while the lowest concentrations of these metals were found in berries, pineapple, and berries. Regarding trace elements, peach and cucumber represented the highest and lowest concentrations of Fe, respectively. Moreover, the highest and lowest concentrations of Cu were related to plum and banana, respectively. Considering the type of continents, the highest concentrations of As, Cd, Pb, Fe, Ni, and Cu among fresh and processed fruits belonged to Pan American Health Organization (EMRO), EMRO, African Region (AFRO), European Region (EURO), AFRO, and Western Pacific Region (SEARO). Eventually, the non-carcinogenic risk assessment of the heavy metal in fresh and processed fruits indicated that the risk pattern was different in various countries and the calculated TTHQ level in infants was below 1. Overall, the consumption of fresh and processed fruits is safe and does not pose a risk to the health of consumers.

Evaluation of polycyclic aromatic hydrocarbons (PAHs) in processed cereals: A meta-analysis study, systematic review, and health risk assessment.

Background: The present study investigated the contamination of processed cereals such as bread, spaghetti, flour, and bran, with polycyclic aromatic hydrocarbons (PAHs). Scope and approach: The databases such as PubMed, Scopus, and Science Direct were searched from 14/December/1972 to 25/May/2021. Key findings: We identified 639 articles and selected 18. The highest PAH concentrations found in bread, spaghetti, flour, and bran were related to anthracene, chrysene, fluorene, and naphthalene, respectively. On the other hand, the lowest PAH concentrations found in bread, spaghetti, flour, and bran were related to benzo[k]fluoranthene, benzo[a]pyrene, dibenz[a,h]anthracene, anthracene and dibenz[a,h]anthracene, respectively. Moreover, carcinogenetic and mutagenic risk assessment of the PAHs revealed a country-to-country variation. As a result, evaluation and control of PAHs in cereals should be done.