Assessing the Human Health Risk from Heavy Metal Contaminated Vegetables Cultivated by Lake Hawassa Using the Estimated Daily Intake, Target Hazard Quotient, Hazard Index and Cancer Risk Assessment

Abstract

<title>Abstract</title> Human exposure to harmful heavy metals can occur in many ways, including the consumption of heavy metal-contaminated food. This study aimed to investigate the concentrations of heavy metals (Cd, Pb, Cr, and Ni) in the most frequently consumed fruits and vegetables around Hawassa city, as well as to assess the associated human health risks. Different methods are used for health risk assessment. This study focused on estimated daily intake, target hazard quotient, cancer risk, and hazard index. The concentrations of heavy metal accumulation in cabbage and chilli are in the order of Pb &gt; Ni &gt; Cr &gt; Cd, whereas kale and tomato have the order of Ni &gt; Pb &gt; Cr &gt; Cd. Heavy metals are accumulated in leafy vegetable than in fruit vegetables. The results show that the EDI of all metals below the maximum safe limit, THQ, is also &lt; 1. This implies that no serious potential health risk due to the consumption of fruit and vegetables. The values of TCR and HI are also less than 10 − 4 &lt; 1, respectively.