پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 158 |
| تعداد شماره‌ها | 6,225 |
| تعداد مقالات | 67,685 |
| تعداد مشاهده مقاله | 114,973,691 |
| تعداد دریافت فایل اصل مقاله | 89,645,895 |
بررسی وضعیت نیترات در آب آشامیدنی و سبزیجات در شهرستان‌‌های سوادکوه و سیمرغ و ارتباط آن با شیوع سرطان‌‌های گوارشی | ||
| محیط شناسی | ||
| مقاله 5، دوره 47، شماره 4، دی 1400، صفحه 445-460 اصل مقاله (1019.21 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/jes.2021.332547.1008239 | ||
| نویسندگان | ||
| سیده نگین شریعت پناهی1؛ مهران هودجی* 1؛ مجتبی محمودی2؛ رضا علیزاده نوائی3؛ ملیحه طالبی اتوئی4 | ||
| 1گروه علوم آّب وخاک، دانشکده کشاورزی و منابع طبیعی، دانشگاه آزاد اسلامی، واحد اصفهان (خوراسگان)، اصفهان، ایران | ||
| 2بخش تحقیقات خاک و آب، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی مازندران، سازمان تحقیقات، آموزش و ترویج کشاورزی، ساری، ایران | ||
| 3مرکز تحقیقات سرطان گوارش، دانشگاه علوم پزشکی مازندران، ساری، ایران | ||
| 4مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی مازندران، سازمان تحقیقات، آموزش و ترویج کشاورزی، ساری، ایران | ||
| چکیده | ||
| یکی از موضوعات بحث برانگیز در خصوص آلودگی منابع آب و محصولات کشاورزی، ارتباط بین مصرف نیترات و خطر سرطان می‌‌باشد. در این پژوهش ابتدا دو منطقه با بروز بالا (شهرستان سوادکوه) و بروز پایین (شهرستان سیمرغ) مشخص و اطلاعات بیماران سرطانی بین سال‌های 1395-1393 تهیه گردید. غلظت نیترات در 30 نمونه سبزیجات و آب آشامیدنی هر شهرستان آنالیز گردید. نتایج نشان داد باقیمانده نیترات در سبزیجات مصرفی شهرستان‌‌های سوادکوه، شامل گوجه فرنگی، خیار و سیر (به ترتیب با غلظت‌‌های 251، 264 و 3398 میلی‌‌گرم در کیلوگرم وزن تازه)، و سیمرغ شامل گوجه فرنگی، خیار و سیر (به ترتیب با غلظت‌‌های 161، 165 و 2259 میلی‌‌گرم در کیلوگرم وزن تازه) بیشتر از مرز بیشینه (به ترتیب 120، 90 و 500 میلی‌‌گرم در کیلوگرم) بود. بیشترین و کمترین غلظت نیترات در هر دو شهرستان سوادکوه و سیمرغ به ترتیب در سبزیجات سیر و پیاز مشاهده شد. غلظت نیترات آب آشامیدنی در سوادکوه و سیمرغ به ترتیب 8/15 و 3/10 میلی‌‌گرم در لیتر بود. در هر دو شهرستان غلظت نیترات آب زیر حد مجاز بود که نقشی در بروز سرطان‌‌های گوارشی نداشتند. بین غلظت نیترات در اسفناج، سیر، شاهی و پیاز و بروز سرطان‌‌های گوارشی رابطه معنی‌‌دار آماری مشاهده شد. | ||
| کلیدواژه‌ها | ||
| آب آشامیدنی؛ آلودگی سبزیجات؛ سرطان؛ نیترات؛ نیتریت | ||
| عنوان مقاله [English] | ||
| Evaluation of Nitrate Status in Drinking Water and Vegetables of Savadkuh and Simorgh Counties and Its Relationship with the Prevalence of Gastrointestinal Cancers | ||
| نویسندگان [English] | ||
| Seyedeh Negin Shariatpanahi1؛ Mehran Hoodaji1؛ Mojtaba Mahmoudi2؛ Reza Alizadeh Navaei3؛ Malieh Talebi Atooe4 | ||
| 1Department of Water and Soil Sciences, Faculty of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran | ||
| 2Soil and Water Department, Mazandaran Agricultural and Natural Resources, Research and Education center, Agricultural Research, Education and Extension Organization. Sari, Iran | ||
| 3Gastrointestinal Cancer Research Center, Non-communicable, Diseases Institute, Mazandaran University of Medical Sciences, Sari | ||
| 4Mazandaran Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization, Sari, Iran | ||
| چکیده [English] | ||
| Introduction: One of the most critical and controversial issues regarding the pollution of water resources and agricultural products is the challenging relationship between nitrate intake and the risk of gastrointestinal cancers. During the last two centuries, human activities have fundamentally changed the global nitrogen cycle and increased the amount of nitrate in the soil. Nitrate and nitrite move quickly in the environment due to the high solubility. Nitrate in wastewater or fertilizers used to increase crop production can be accessed to surface and groundwater by rainfall or irrigation. Nitrate in the diet is absorbed into the bloodstream and enters the oral fluid through the salivary glands. Approximately 25% of nitrate in the human body enters the salivary glands after absorption in the upper gastrointestinal tract, and it is actively concentrated up to 20 times in saliva. Nitrite disrupts young vertebrates by destroying hemoglobin in the blood and forming the toxic compound methemoglobin. Nitrite also causes hypotension (reduction of arterial pressure), a precursor to the formation of carcinogenic nitrosamines. However, there is no conclusive evidence that nitrate can cause cancer without amines containing nitrosamines. Since accurate information about the amount of nitrate in drinking water sources and vegetables used in Mazandaran province is not available, this study aimed to obtain accurate and up-to-date data on nitrate concentration in drinking water and vegetables. Also, the relationship between nitrate concentration in drinking water and vegetables in areas of Mazandaran province with a high and low prevalence of gastrointestinal cancers was investigated. Materials and Methods: In this study, two areas with high incidence and low incidence of gastrointestinal cancers (Savadkuh and Simorgh counties, respectively) were identified. Information on patients with gastrointestinal cancer was prepared between 2014-2016. Then the patients living in the studied counties were separated and coded. Nitrate concentration in 30 samples of vegetables (60 samples in total) and water was analyzed by spectrophotometry and compared with international standards. The selection of vegetable samples was made according to the prevailing consumption pattern of the people. Selected vegetables included tomatoes, lettuce, potatoes, onions, cucumbers, garlic, cress, and spinach. According to the available instructions, plant samples from each region were quickly transferred to the laboratory. Nitrate concentration was measured by the semi-micro distillation method. The relationship between nitrate concentration and the incidence of gastrointestinal cancer and the ASR index of gastrointestinal cancer were determined using SPSS (26) software for Mazandaran province. Discussion of Results: Statistical analysis of the data showed that nitrate concentration of all studied crops in the Savadkooh region showed a significant difference compared to the Simorgh region, except potato. In the Simorgh region, nitrate concentration in lettuce, cress, potato, and spinach was lower than the maximum limit, while other vegetables were significantly higher than the standard. The data showed that in Savadkuh and Simorgh regions, the highest nitrate concentration was observed in garlic and the lowest in onion. According to the data, except for potatoes, all other vegetables in the Savadkooh region were significantly higher than the Simorgh region (p <0.01). The average concentration of nitrate in the drinking water of Savadkooh and Simorgh counties was significantly lower than the standards presented in the literature. The effect of nitrate concentration variables (in the regression model presented) in tomatoes, potato and cucumber, and drinking water was more than the allowable error (0.05). Therefore, changes in the nitrate concentration of these products and the amount of nitrate in drinking water will not significantly affect changing the dependent variable (the incidence of cancer). On the other hand, the significance level of the t-test for the effect of nitrate concentration variables in spinach, garlic, cress, and onion was less than the allowable error (0.01). Therefore, changes in the amount of nitrate in these variables significantly affect changes in the dependent variable. Based on the coefficients related to β, the most effect on the changes of the dependent variable will be the change in the amount of nitrate in spinach and garlic with a coefficient of β of 0.372 and 0.367, respectively. The amount of nitrate in the variables of cress and onion are of the following ranks. Comparison of residual nitrate levels in vegetables in Savadkuh and Simorgh showed that nitrate levels in Simorgh city were lower than Savadkuh, and nitrate concentration in four vegetables i.e. lettuce, cress, onion, and spinach, was less than the maximum limit. However, other products far exceeded the maximum limit. According to the researchers of the Razi University of Kermanshah, the concentration of nitrate in all cases under investigation in Kermanshah was exceeded by the National Standard Institute of Iran. The highest and lowest nitrate concentrations were observed in the Savadkuh region with an average of 3398 and 71 mg/kg in garlic and onion crops, respectively, and in the Simorgh region with an average of 2259 and 38 mg/kg in garlic and potato as well. The common denominator between the two regions is the lowest nitrate concentration observed in the onion crop. Significant differences between the two counties in terms of nitrate concentration in the studied products, except potato, can be examined from various aspects. It seems that the management of fertilizer consumption, especially nitrogen fertilizers in the Simorgh region, has been done better. The result has been shown by reducing nitrate accumulation in agricultural products of the region. Nitrogen in chemical and organic fertilizers is converted to nitrate after use in soil by soil bacteria such as Nitrosomonas and Nitrobacter. Nitrate absorbed in the root is reduced and converted to ammonium compounds and transferred through the vascular system to different parts of the plant, and used in physiological processes of the plant. Suppose the amount of soil nitrate increases for any reason, including excessive consumption of nitrogen fertilizers, and the plant does not have the necessary ability to reduce it. This compound enters the plant organs through the mass transfer mechanism and the vascular system and accumulates there. It has been found that there is a direct relationship between the concentration of nitrate in the environment and the amount of nitrate accumulation in agricultural and horticultural products, so that the most important environmental factor affecting the accumulation of nitrate in the product is the amount of available nitrate ions. In addition, harvest time (morning or evening) is also an essential factor in the amount of nitrate output through the harvested product. Receiving light energy during the day increases the plant's photosynthesis, and the production of more assimilates and increases the activity of the enzyme nitrate reductase in the plant. The average nitrate concentration in drinking water was 10.4 mg/L in Savadkuh and 15.8 mg/L in Simorgh. Fortunately, this concentration is lower than the standard defined for drinking water (50 mg/L) in both areas. Conclusions: Although the concentration of nitrate in the drinking water of Savadkuh county is significantly higher than Simorgh one, the concentration of nitrate in the drinking water of both counties is below the standard limit. Therefore, there is probably no significant relationship between the prevalence of gastrointestinal cancers and nitrate concentration in drinking water sources in these areas. Nitrate concentration in vegetables consumed by patients with gastrointestinal cancers in the Savadkuh region was significantly higher than the Simorgh region and, to some extent, maximum contaminant level. The results showed that the consumption of spinach, garlic, cress, and onion had played an influential role in increasing the incidence of gastrointestinal cancers. Therefore, management practices in agriculture, especially changes in the consumption pattern of nitrogen fertilizers, are inevitable to reduce the accumulation of nitrate in vegetables. It is strongly recommended that the vegetables be harvested in the afternoon to reduce nitrate accumulation in the plant tissues. It is suggested that new strategies to reduce nitrate accumulation in food, especially vegetables, be studied to reduce the incidence of gastrointestinal cancers in this province. | ||
| کلیدواژه‌ها [English] | ||
| Drinking water, Contamination of vegetables, Cancer, Nitrate, Nitrite | ||
| مراجع | ||
|
امامی، ع، (۱۳۷۵). روشهای تجزیه گیاه جلد اول، موسسه تحقیقات خاک و آب ، ۲(۹۸۲)، صص ۱۲۸-۱۲۸.
بهرامی، ن؛ جلالی، م؛ زارع، ع، (۱۳۹۹). تاثیر منابع مختلف آهن بر تجمع نیترات در کاهو (.Lactuca sativa L)، مجله تحقیقات آب و خاک ایران (علوم کشاورزی ایران)، ۵۱(۱۱)، صص ۲۹۶۳-۲۹۵۳.
پورمقیم، م؛ خوش طینت، خ؛ صادقی مکی، ا؛ کمیلی فنود، ر؛ گلستان، ب؛ پیرعلی همدانی، م، (۱۳۸۹). تعیین میزان نیترات در کاهو، گوجه فرنگی و سیل زمینی عرضه شده در میدان تره بار تهران به روش HPLC، مجله علوم تغذیه و صنایع غذایی ایران، ۵(۱)، صص 70-63.
پیرصاحب، م؛ شرفی، ک؛ مرادی، م، (۱۳۹۲). بررسی میزان نیتریت و نیترات صیفی جات و سبزیجات کشت شده در دشت های جنوبی و شرقی کرمانشاه در سال ۱۳۹۰، بهداشت مواد غذایی، ۳(۱)، صص ۱۰۶-۷۷.
تابنده، ل؛ صفرزاده شیرازی، ص، (۱۳۹۷). بررسی تجمع نیترات و عوامل موثر بر آن در برخی از سبزیجات برگی در منطقه زنجان، پژوهش های خاک (علوم خاک و آب)، ۳۲(۲)، صص ۲۰۱-۱۸۹.
جان‌‌بابایی، ق؛ عنایتی، ا؛ اعرابی، م؛ یعقوبی اشرفی، م؛ روشن دل، غ؛ موسی زاده، م؛ هدایتی زاده عمران، ا؛ علی زاده نوائی، ر؛ مرادی، س؛ نحوی جو، آ؛ اسلامی جویباری، م؛ شکرریزفومنی، ر؛ زابلی، ا؛ اسلامی پرکوهی، پ؛ قاضی زاده، ز؛ موسوی رکن آبادی، ر، (1397). گزارش سالانه مرکز ثبت سرطان مبتنی بر جمعیت، چاپ اول، انتشارات دانشگاه علوم پزشکی مازندران، بابل.
جلالی، م؛ صالحی چگنی، ن، (۱۳۹۹). تاثیر مثبت سلنیوم بر کاهش تجمع نیترات در اسفناج (.Spinacia oleracea L) و کاهو (.Lactuca sativa L)، نشریه علوم باغبانی (علوم و صنایع کشاورزی)، ۳۴(۲)، صص ۳۳۴-۳۲۱.
صالحی فرد، ع؛ اسکندری، ف، (۱۳۹۹). بررسی رابطه نیترات آب آشامیدنی با سرطان مثانه در شهرستان لارستان از دیدگاه جغرافیایی پزشکی، نشریه مراقبت سرطان، ۱(۲)، صص ۵۴-۴۷.
فاطمی قمشه، ا؛ نظامی، س، (1399). بررسی وضعیت نیترات در برخی سبزیجات جمع آوری شده از بازارهای تره بار شهر کرمانشاه. سلامت و محیط زیست، 13(1)، صص 86-77.
فخری، م؛ اصغری مقدم، ا؛ برزگر، ر، (1394). بررسی غلظت نیترات در منابع آب زیرزمینی دشت مرند و ارزیابی آسیب پذیری آب زیرزمینی با روش AVI و GODS، محیط شناسی، 41(1)، صص 66-49.
قیصری، م؛ هودجی، م؛ نجفی، پ؛ عبدالهی، آ، (1386). بررسی آلودگی نیتراتی آب زیرزمینی ناحیه جنوب شرق شهر اصفهان، محیط شناسی، 33(42)، صص 50-43.
موسسه استاندارد و تحقیقات صنعتی ایران، (1392). مرز بیشینه مانده نیترات در محصولات کشاورزی. موسسه استاندارد و تحقیقات صنعتی ایران، تهران، ایران.
Alexander J. (2008). Nitrate in vegetables: Scientific opinion of the panel on contaminants in food chain. The EFSA Journal, 689: 1-79.
Camargo JA, Alonso A, Salamanca A. (2005). Nitrate toxicity to aquatic animals: a review with new data for freshwater invertebrates. Chemosphere, 58(9), 1255–1267.
DES. (2006). Nitrate and Nitrite: Health Information Summary; Environmental Fact Sheet. New Hampshire Department of Environmental Services. ARD-EHP-16.
Galloway JN, Cowling EB. (2002). Reactive nitrogen and the world: 200 years of change. Ambio, 31(2), 64–71.
Ghaffari HR, Nasseri S, Yunesian M, Nabizadeh R, Pourfarzi F, Poustchi H. (2019). Monitoring and exposure assessment of nitrate intake via fruits and vegetables in high and low risk areas for gastric cancer. Journal of Environmental Health Science and Engineering, 17(1), 445-456.
Gilchrist M, Winyard PG, Benjamin N. (2010). Review; Dietary nitrate – Good or bad? Nitric Oxide. Elsevier, 22(2), 104–109.
Hajiahmadi M, Shokri-Shirvani J, Moslemi D, Hasanzadeh S, Sajadi Kaboodi P, Ebrahimpour S. (2017). A Study of Food Consumption Patterns in Patients with Gastric Cancer in Mazandaran. J. Mol. Biol. Res , 7(1), 106-111.
Lowe C, Kurscheid J, Lal A, Sadler R, Kelly M, Stewart D, Laksono B, Amaral S, Gray D. (2021). Health Risk Assessment for Exposure to Nitrate in Drinking Water in Central Java, Indonesia. International journal of environmental research and public health, 18(5), 236.
Lundberg JO, Govoni M. (2004). Inorganic nitrate is a possible source for systemic generation of nitric oxide. Free Radic. Biol. Med, 37(3), 395–400.
Mitsui T, Kondo T. (2002). Assessing nitrate metabolism in the intestinal tract by measuring breath nitric oxide and nitrous oxide, and its clinical significance. Chimica Acta, 319(1), 57–62.
Seilsepour M. (2020). Study of nitrate concentration in Varamin plain leafy vegetables and evaluation of its risk for human. Horticultural Plant Nutrition, 31(1): 69-86.
Sheikhy Narany T, Ramli, MF, Aris, A Z, Sulaiman WNA, Fakharian K. (2014). Spatial assessment of groundwater quality monitoring wells using indicator kriging and risk mapping, Amol-Babol Plain, Iran. Water, 6(1): 68-85.
Sobko T, Marcus C, Govoni M, Kamiya S. (2010). Dietary nitrate in Japanese traditional foods lowers diastolic blood pressure in healthy volunteers. National Library Of Medicine, Nitric Oxide, 22(2), 136–140.
Taghipour H, Hemmati S, Faramarzi E, Somi MH, Dastgiri S, Nowrouze P. (2019). Determination of nitrate concentration in consumed vegetables and estimation of that’s dietary intake in Shabestar and Khameneh City, northwest of Iran: Azar Cohort study. Progress in Nutrition, 21(1): 336-40.
Taneja P, Labhasetwar P, Nagarnaik P, Ensink JHJ. (2017). The risk of cancer as a result of elevated levels of nitrate in drinking water and vegetables in Central India. Journal of Water and Health, 15(4), 602-614.
VanGrinsven HJ, Rabl A, De kok TM. (2010). Estimation of incidence and social cost of colon cancer due to Nitrate in drinking water in the EU: a tentative cost-benefit assessment. Environmental Health, 9: 58.
Ward, MH, Jones RR, Brender JD, De Kok TM, Weyer PJ, Nolan, BT, Villanueva CM, Van Breda SG. (2018). Drinking water nitrate and human health: an updated review. Int. J. Environ. Res. Public Health, 15(7): 1557.
WHO. Nitrates, Nitrites and N-Nitrozo Compounds. Geneva: World Health Organization; 1978.
Ziarati P, Zendehdel T, Bidgoli SA. (2014). Nitrate Content in Drinking Water in Gilan and Mazandaran Provinces, Iran. J Environ Anal Toxicol, 4(4): 1000219.
| ||
|
آمار تعداد مشاهده مقاله: 402 تعداد دریافت فایل اصل مقاله: 260 |
||