A comprehensive image of environmental toxic heavy metals in red meat: A global systematic review and meta-analysis and risk assessment study

Heavy metals are defined by their long biological half-life and non-biodegradability in the environment and the human body. Thus, they can accumulate in considerable amounts within soil-plant-food chains, presenting a potential health risk to humans. This systematic review and meta-analysis aimed to investigate the prevalence and mean levels of heavy metals (As, Cd, Hg, and Pb) in red meat globally. Studies describing the heavy metal contamination of meat were re-trieved by searching international general and specific databases between 2000 and 2021. According to the findings, there is a low level of contamination of meat with arsenic (As) and mercury (Hg). In contrast, the lead (Pb) and cad-mium (Cd) levels exceed the Codex permissible levels. There was also a highly severe heterogeneity in the results, and no subgroup analysis revealed the cause of this heterogeneity. However, different continent subgroups, types of meat, and fat content of meat are universally defined as the primary sources of high toxic heavy metal (THM) concen-trations. Also, the results of the subgroup analysis showed the Asia continent 1020.15 mu g/kg (95 % CI = 605.13-1435.18), followed by Africa 965.73 mu g/kg (95 % CI = 840.64-1094.42), have the highest level of Pb contam-ination. Similarly, Asia 232.12 mu g/kg (95 % CI = 206.45-257.79) and Africa 84.68 mu g/kg (95 % CI = 74.69-94.66) have reported high levels of Cd that exceeded the limit of the standards. The risk assessment results also revealed that red meat consumption carries health risks dueto excessive heavy metals content particularily for heavy consumers. As a result, it is necessary to implement strict control measures to prevent heavy metal contamination in these critical food products for all consumers worldwide, particularly in Asia and Africa.

Automated summary

Heavy metals have a potential health risk due to their accumulation in soil-plant-food chains. This study investigated the prevalence and levels of heavy metals in red meat globally. Results showed low contamination levels of arsenic and mercury, but high levels of lead and cadmium. The primary sources of heavy metal contamination were identified as continent subgroups, meat types, and fat content.