Assessment of iron accumulation in vegetables cultivated with excessive application of organic and inorganic fertilizers along with various water sources.

Irrigation with sewage water can offer benefits such as increased crop productivity, but it also has significant drawbacks that affect crops, soil quality, and human health. Given its diverse composition of toxins, including chemicals and heavy metals, sewage water can adversely impact both soil fertility and crop health. With this in mind, the objective of this research was to evaluate the potential health risks associated with iron (Fe) in vegetables, specifically leafy and root vegetables, irrigated with wastewater, canal water, and a combination of organic and inorganic fertilizers. Water, soil, and edible components of food crops were randomly sampled from different treatments (T-T). The concentration of iron (Fe) in these samples was determined via an atomic absorption spectrophotometer, which employs the wet digestion method for sample preparation. The concentrations of iron (Fe) ranged from 0.4672 mg/L to 1.083 mg/L in water, 5.702 to 46.633 mg/kg in soil, and 192.57-58.49 mg/kg in crop samples. These values were within the permissible limits set by the World Health Organization (WHO). Additionally, various indices, including the bioconcentration factor (BCF), enrichment factor (EF), daily intake of metals (DIM), and health risk index (HRI), were found to be less than 1. These findings suggest that the levels of Fe in vegetables suggest a low potential for health risks under current exposure levels. However, the pollution load index exceeded 1, indicating soil contamination. Despite this, there are no indications of Fe toxicity in crops, nor are there identified health risks or carcinogenic risks associated with the consumption of these food crops by humans. To mitigate the risk of excessive accumulation of iron (Fe) in the food chain, regular monitoring is essential.