The Occurrence of Lead in Animal Source Foods in Iran in the 2010s Decade: A Systematic Review.

Autor: Sarlak Z; Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.; Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran., Hosseini H; Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Garavand F; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland., Mohammadi R; Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran., Rouhi M; Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran. milad.rouhi@kums.ac.ir.
Jazyk: angličtina
Zdroj: Biological trace element research [Biol Trace Elem Res] 2022 Apr; Vol. 200 (4), pp. 1917-1936. Date of Electronic Publication: 2021 Jul 17.
DOI: 10.1007/s12011-021-02787-y
Abstrakt: Lead is a toxic, non-biodegradable, and accumulative heavy metal released into the environment by natural and anthropogenic activities. Despite health concerns due to the consumption of lead-contaminated foods, no systematic and comprehensive review studies have been published about the lead occurrence in animal source foods in Iran. The present study aimed to review the papers investigating the Pb contamination in animal-based food groups (including meat, fish, milk and dairy products, egg and honey) in Iran. A comprehensive search was performed with selected keywords in databases of Scopus, Web of science, and Magiran to find articles that had been published from January 2010 to December 2019. Of 371 identified articles on Pb contaminations in foods, 60 articles were selected using PRISMA. The lead concentrations were higher than the maximum recommended limits in 3 of 9 studies on meat and meat products, 12 of 26 studies on fish and canned fish, and 5 of 18 studies on milk and dairy products. However, the Pb contamination observed in studies on honey and egg was not comparable due to the lack of national and international standards. These results represent the importance of environmental monitoring and assessment for reducing exposure of animals to Pb, resulting in an improvement of food safety.
(© 2021. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)
Databáze: MEDLINE
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