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- Environmental impact of intensive horticulture practices on groundwater content of nitrates, sodium, potassium and pesticidesPublication . Pinto, Edgar; Melo, A.; Mansilha, C.; Ferreira, IsabelRecent changes in agricultural practices during the last 20th century have significantly contributed to increase the concentrations of pollutant substances is water, soil and air. Groundwater is a valuable natural resource and as such should be protected from deterioration and chemical pollution. A monitoring program of nitrate, nitrite, potassium, sodium and 28 pesticides was carried out in water samples from an intensive horticulture area in a vulnerable zone from North of Portugal. Eight collecting points were selected and water analyzed in five sampling campaigns, during one year.
- Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foodsPublication . Pinto, Edgar; Viegas, O.; Pinho, O.; Ferreira, IsabelDiet contains almost all the necessary ingredients to support the human life. However, chemicals that had a deleterious effect may also be present. Such chemicals can occur naturally in the food, others are synthetic and some are produced during cooking. Cooking toxicants have been receiving special attention in the last decades concerning their formation, occurrence, mitigation, and the impact on human health. The risk of exposure to these compounds depends on the kind of diet, eating habits and cooking practices.