Anionic profiles of fruits and vegetables in Rajshahi, Bangladesh: Insights into food safety and human health risks

• Six important anions in fruits and vegetables were measured by Ion Chromatography • Bitter melon, radish and red spinach had the highest concentrations of anions. • Fluoride, nitrate and nitrite presented some of the greatest health risks, especially to children. • Correlation and PCA linked anion loads to fertilizer and irrigation practices. This study used ion chromatography (IC) to evaluate the concentrations of the six major anions: fluoride, chloride, nitrate, nitrite, phosphate, and sulphate, from different fruits and vegetables obtained from the markets in Rajshahi, Bangladesh. The leafy vegetables had a greater proportion of phosphates, chloride and sulphate than any other type of vegetables. Bitter melon, radish and cabbage had the greatest levels of nitrite and nitrate. Orange, Bitter melon and Pumpkin were the fruit/vegetable products with the highest levels of fluoride with multiple samples exceeding the International Safety Standards. Chronic Daily Intake (CDI) and Hazard Risk Index (HRI) evaluations through health risk assessments indicated that the majority of fruits pose a low risk to all ages (Children and Adults), whereas Bitter melons and Radishes, and Pumpkins posed a non-carcinogenic health hazard for young children. Multivariate statistical analyses including Pearson Correlation, Principal Component and Hierarchical Cluster Analyze have indicated significant relationships between the level of nitrates, phosphate and sulphate due to common anthropogenic sources. The findings indicate a strong need for regulatory agencies to engage in targeted monitoring of the level of anions within agricultural products and to protect against potential health hazards within the most vulnerable groups of Bangladeshi consumers.