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A review of health risks caused by Lead (II) consumption and its reduction methods in the food chain
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Maryam Bayanati   , Elham Khanniri * , Sara Sohrabvandi |
| Assistant professor of Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. |
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Abstract: |
Heavy metal pollution is a critical environmental issue all over the world since heavy metals are non-biodegradable. In this respect, they can accumulate in crops and animals and enter the human body in several ways such as skin, breathing, and the food chain. Lead is one of the well-known toxic metals that is ubiquitous in nature as a result of industrial activities. The presence of lead ions beyond the acceptable ‘safe’ level in food is a serious threat to human health. The current review aims to summarize the research updates on lead toxicity and its effects on plants, soil, and human health. To minimize the effect, different methods are being used to decrease lead concentration in the food chain. Most of the traditional methods are expensive or have little efficiency. Various techniques such as physical, chemical, biological, biotechnological, and Nano-technological methods are available that can be used to reduce heavy metal contamination. Research related to relatively new technology such as biological methods should be promoted and expanded in developing countries where heavy metal pollution has already touched an alarming level. Hence, the present review deals with different approaches to reduce the availability of heavy metals from the food chain.
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| Keywords: Lead, Toxicity, Food Chain, Biological Methods |
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Type of Study: Research |
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