Heavy metals in food: mechanisms of toxicity and migration through various routes in different foods

Heavy metals consist of a variety of elements, including lead, mercury, cadmium, arsenic, and chromium, among others. Industrial operations, packaging, mining, agricultural practices, and waste discharges are all examples of anthropogenic activities that contribute to the production of persistent environmental pollutants. These pollutants originate from natural causes, such as volcanic eruptions and rock weathering, as well as from anthropogenic activity. These metals infiltrate ecosystems, contaminating water, soil, and air, subsequently entering the food chain through consumption by animals and plants. The primary dietary sources of heavy metal exposure consist of contaminated vegetables, fruits, cereals, fish, and shellfish. Metals accumulate in these foods, and posing substantial risks to human health. Heavy metals present in foods produce toxicities through various mechanisms that include generation of reactive oxygen species (ROS), disruption of cellular processes, oxidative stress, protein and enzyme inactivation, and DNA damage and genomic instability, leading to organ impairment, cancer, reproductive disorders, cardiac disorders, and endocrine disruption. Study highlighting the serious need for regulation, monitoring, and remediation approaches to minimise the threat of heavy metals across the world.