Lead (Pb) is a toxic element that easily accumulates in vegetables grown in contaminated areas, posing significant human health risks. In this study, spinach (Spinacia oleracea), lettuce (Lactuca sativa L.), tomatoes (Solanum lycopersicum), cucumbers (Cucumis sativus), carrots (Daucus carota subsp. sativus), and potatoes (Solanum tuberosum) collected from private gardens across 6 locations in North Macedonia (36 biological samples in total) were analyzed. Three independent analytical replicates were prepared from each biological sample throughout all preparation steps (108 analytical replicates). Lead determination was performed using ICP-OES. Dietary intake was estimated using the European Food Safety Authority (EFSA) DietEx tool across four scenarios, and the margin of exposure (MoE) was calculated for cardiovascular effects, nephrotoxicity, and developmental neurotoxicity, covering ten population groups. Spinach exhibited the highest total Pb concentrations, while maximum levels (MLs) were exceeded only in cucumbers at site S4. MoE values for developmental neurotoxicity in children and nephrotoxicity in adults indicated that the daily intakes exceeded the toxicological reference points (BMDL₀₁ and BMDL₁₀, respectively). Potatoes, carrots, and spinach were identified as the primary contributors to exposure. Overall, this study demonstrates that regulatory compliance does not guarantee safety, as significant health concerns remain for children in these regions despite Pb concentrations being below legal limits.

Cold pressed sunflower oil is an unrefined oil with great biological value and good sensory properties. Due to its chemical composition, this oil easily oxidizes, creating harmful products for human health. Various artificial and natural stabilizers are added to prevent oxidation. Essential oils or aromatic herbs are used as natural stabilizers, which also change the sensory properties of the oils. The oil analysed in this paper is cold pressed sunflower oil to which fresh aromatic herbs have been added, such as rosemary, garlic, parsley and mint. One aromatic herb is added to each bottle of oil, and one bottle of oil is without additives (control). The oils are stored for 6 weeks in the dark, and then the sensory characteristics of these oils are assessed through validated questionnaires and sensory tests. The following characteristics of the oils were determined through a series of hedonistic and visual tests: aroma, colour, clarity, taste, crunchiness, and chewiness. The aromatic herbs that are added do not affect the crispness and chewiness, but they do affect the smell, taste, colour, and clarity. The oil without additive and the oil with the addition of rosemary have the most acceptable smell and taste and the highest grades for colour and clarity. Apart from these two oils (without additive and with the addition of rosemary), there is also the oil with the addition of garlic.