For centuries, people have been using clay or earthen pots for cooking. Also, many studies indicated a contrariety from safety or danger of it. Our study aims to assess the lead concentration in boiling water in clay pots. Contaminated the diet with lead acetate and evaluated the nutritional, biochemical statues, and histological studies for male albino rats. Step A: Ten samples of the distilled water and/or tap water were boiled in the clay pots (glaze and/or unglazed). Then, it was left to cool for either 2 or 4 h. Step B: Thirty male albino rats divided three groups as follows: group 1: fed on basal diet (negative control), group2: fed on basal diet+466.5 mg/kg body wt of lead acetate (L1), group 3: fed on the basal diet+933 mg/kg body wt of lead acetate (L2). Lead concentrations in distilled water samples boiled in glazed clay pots were significantly higher than the negative control. Tap water samples boiled in glazed clay pots showed lead concentrations that were significantly higher than that of the positive control. Whereas, lead concentrations in distilled water boiled in the unglazed clay pots and left to cool for either 2 h or 4 h showed no significant differences compared to the negative control. Besides, rats fed L1 and L2 of lead acetate had a significant decrease in BWG and food intake compared with the negative control group. Also, rats were given lead acetate at the two levels (L1 and L2) had significantly lower levels of hemoglobin, RBCs, and WBCs compared with rats fed basic diet only (negative control). Data illustrated that the rats of groups 2 and 3 have increased significantly in GOT concentration of serum, a significant increase in cholesterol and triglycerides levels, and increased significantly in creatinine, urea, and lead concentration in serum compared with the (negative control). Bring the clay pots for cooking would be unglazed and natural forming, even if glazed may be having certified a lead free.

中文翻译：

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评估陶罐沸水中的铅含量以及铅污染饮食对雄性大鼠营养、生化状态的影响

几个世纪以来，人们一直使用粘土或土锅做饭。此外，许多研究表明它与安全性或危险性相反。我们的研究旨在评估陶罐沸水中的铅浓度。用醋酸铅污染饮食并评估雄性白化大鼠的营养、生化状况和组织学研究。步骤A：将十个蒸馏水和/或自来水样品在陶罐（上釉和/或未上釉）中煮沸。然后，让它冷却 2 或 4 小时。步骤B：30只雄性白化大鼠分为以下三组：第1组：饲喂基础饮食（阴性对照），第2组：饲喂基础饮食+466.5 mg/kg体重醋酸铅（L1），第3组：饲喂基础饮食 + 933 mg/kg 体重的醋酸铅 (L2)。在釉面陶罐中煮沸的蒸馏水样品中的铅浓度显着高于阴性对照。在釉面陶罐中煮沸的自来水样品显示铅浓度显着高于阳性对照。然而，在未上釉的陶罐中煮沸并冷却 2 小时或 4 小时的蒸馏水中的铅浓度与阴性对照相比没有显着差异。此外，与阴性对照组相比，喂食 L1 和 L2 醋酸铅的大鼠的 BWG 和食物摄入量显着减少。此外，与仅喂食基本饮食的大鼠（阴性对照）相比，给予大鼠两个水平（L1 和 L2）的醋酸铅具有显着较低水平的血红蛋白、RBC 和 WBC。数据表明，2、3组大鼠血清GOT浓度显着升高，胆固醇和甘油三酯水平显着升高，血清肌酐、尿素、铅浓度较（阴性对照）显着升高。带上用于烹饪的陶罐将是无釉和自然成型的，即使上釉可能已证明无铅。