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Estimation the cancer risk due to ingestion the food spices commonly used in Iraqi kitchen
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Abstract<p>Spices are natural substances taken from special plants and have a different taste when added to food and some of them have great benefits for health and body. These plants vary from country to country depending on the type of soil and how they are grown and this affects their quality. In this study, the specific activity of <sup>40</sup>K, <sup>238</sup>U and <sup>232</sup>Th series and <sup>137</sup>Cs in some selected natural food spices commonly used in Iraq kitchen were determined using gamma spectrometry and the ingested doses via food consumption were also assessed. The average specific activity of <sup>40</sup>K, <sup>238</sup>U, <sup>232</sup>Th and <sup>137</sup>Cs in the samples are 72.00 Bqkg<sup>−1</sup>, 106.576Bqkg<sup>−1</sup>, 148.74 and 191.88 Bq.kg<sup>−1</sup> respectively. The highest activity concentration of <sup>40</sup>K, <sup>238</sup>U, <sup>232</sup>Th and <sup>137</sup>Cs was recorded in cumin (401.7) for <sup>40</sup>K, laurel paper (260.67) for <sup>238</sup>U, briana spices (733.7) for <sup>232</sup>Th and Chamomile (833.4) for <sup>137</sup>Cs. The maximum value of total annual effective dose received from <sup>40</sup>K, <sup>238</sup>U, <sup>232</sup>Th and <sup>137</sup>Cs due to consumption of natural spices by the inhabitants was 169.83 μSvy<sup>−1</sup>. This value is low compared to the average radiation dose of 290 μSvy<sup>−1</sup> received per caput worldwide due to ingestion the food spices. The excess lifetime cancer risk due to ingestion of radionuclide in food spices was estimated and the values obtained were compared with standards. Based on these results it can be concluded that the foods spices studied in this work do not present any serious radiological effect. Spices are natural substances taken from special plants and have a different taste when added</p>
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