Food and Chemistry Toxicology: Safety of Locally-Sold Food (Nutritional Distribution of Select Fruits and Vegetables in an Urban Food Desert)

There has been an increase of heavy metals in agricultural soil. The potentially harmful metals in the soil may come from the bedrock, waste deposits, agricultural inputs and urban emissions. Moreover, contaminated food is considered the main source by which humans are exposed to toxic elements. Fruits and vegetables are regarded as containing a low percentage of toxic compounds due to their high water abundance. However, dried fruits, which are often sold in areas where the abundance of fresh fruits and vegetables is low, may contain more toxic elements. Within considering all of the factors the trace metals induce on humans via the consumption of plants, one is able to analyze then disproportionate availability of toxin less foods in certain areas. Reasons that people do not consume fruits and vegetables that are not toxic are complex. This disproportionate representation is evident mainly in urban areas. Studies have shown that urban African Americans who shopped at their local neighborhood small- food stores consumed fewer fresh fruits and vegetables than their higher income peers who were able to shop in suburban supermarkets. Environmental barriers have been found the main cause for the limited availability of fresh fruits and vegetables. This research project will engage whether or not there is a disproportionate availability of toxin less foods in West End Atlanta community area by utilizing the Inductively Coupled Plasma Optic Emission Spectroscopy (ICP-OES), which will analyze the trace metal contents of arsenic, cadmium and lead in apples, bananas, and potatoes.