Essential Trace Elements in Edible Plants: Balancing Nutritional Benefits and Potential Health Risks

This study examined the concentrations and bioaccessibility of essential trace elements (ETEs), namely, cobalt (Co), copper (Cu), iron (Fe), manganese (Mn), and zinc (Zn), in edible plants commonly consumed in Poland, assessing their nutritional contribution and potential health risks. Total and bioaccessible concentrations were measured in vegetables, fruits, and cereals using seven standardized, physiologically relevant extraction methods. Estimated Nutrient Intake (ENI) and noncarcinogenic risks (Hazard Quotients, HQs) were calculated via Monte Carlo simulations to account for variability in consumption and absorption. Results revealed substantial differences among plant types and extraction protocols, with bioaccessibility-based methods generally yielding intake estimates lower than total concentrations. Most ENI values fell within the recommended intake ranges, although some scenarios indicated potential underexposure (Co, Fe) or overexposure (Cu, Mn). These findings underscore the importance of incorporating bioaccessibility data and realistic exposure modeling into dietary risk assessment and nutritional guidelines for edible plants.