Determination of 226Ra and 228Ra concentrations in foodstuffs consumed by inhabitants of Tehran city of Iran

  ABSTRACTBackground : The presence of primordial radionuclide in human habitats has always been a source of prolonged exposure. Measurement of naturally occurring radionuclides in the environment can be used as baseline to evaluate the impact of non-nuclear activities and also routine releases from nuclear installations.   Materials and methods: A total of 56 samples from 18 different foodstuff including root vegetables ( beetroot, carrot, onion, potato, radish and turnip), leafy vegetables(lettuce, parsley, spinach and white cabbage) and lentil, kidney bean, Soya, eggs, rice, meat, tomato and cooking oil were purchased and analyzed by low level gamma spectrometry.  Results: The 226 Ra concentrations from root vegetables varied from 13-62 mBqkg-1 (fw) with turnip of highest concentration, i.e. 62mBq kg-1. Among leafy vegetables parsley showed the maximum concentration of 228 Ra equal to 173 mBqkg-1 (fw). 226 Ra and 228 Ra contents in the soya, 394 and 578 mBq kg-1 (fw) was much higher than those of other samples respectively.   Conclusion: Results indicate that foodstuff consumed by Tehran inhabitants have low radium content and are safe, as far as radium concentrations is concerned.