RESUMO
The concentrations of Cd, Zn, Pb, Cu, Hg, and As in vegetables collected from the industrial areas in suburban Shanghai were analyzed before and after washing. Results showed that the average concentrations (fresh weight) of Cd, Zn, Pb, Cu, Hg, and As in washed vegetables were 0.023, 4.444, 0.112, 0.826, 0.004, and 0.094 mg·kg-1, respectively. Amaranth accumulated the highest Cd, Zn, Pb, and Cu, while pakchoi accumulated the highest Hg and As. There was no significant difference of heavy metals between different sites. Washing vegetables prior to cooking reduced the health risk for heavy metals related to the consumption of vegetables. A health risk evaluation indicated that more than 55% of the Total Target Hazard Quotient (TTHQ) came from As, while the other elements contributed less than 1, indicating that the health risk from vegetable consumption was mainly caused by As. Children have higher health risks than adults when eating the same vegetables.
