Effects and remediation of heavy metals contamination in soil and vegetables from different areas: A review

Abstract

Heavy metals are non-biodegradable and thus persist in the environment, potentially infiltrating the food chain via crop plants and accumulating in the human body through biomagnification. Due to their toxic nature, heavy metal poisoning poses a severe threat to human health and the environment. Consuming vegetables contaminated with heavy metals can lead to increased accumulation of these metals in the human body. This review discusses the risks of heavy metal contamination in various areas, as reported in some research studies, and the implications for human health. Data obtained from several journals indicated that levels of lead (Pb) and cadmium (Cd) in vegetables were generally within permissible limits, though cadmium concentrations were found to be low in some studies. High concentrations of lead (Pb) can affect metabolic functions, growth, and photosynthetic activities. Cadmium (Cd) levels, which are lower than the permissible limit of 0.2 mg kg−1 set by WHO, can lead to chromosomal aberrations and sister chromatid exchanges in cells. Zinc (Zn) levels were within permissible limits except in lettuce and spinach in some findings. Low zinc content in vegetables impacts human health, plant health, and agricultural productivity. Addressing zinc deficiency requires integrated approaches such as soil management, crop biofortification, and dietary diversification. Ensuring adequate zinc levels is essential for improving public health and achieving sustainable agricultural practices. Addressing heavy metal contamination in vegetables requires a combination of remediation and preventive strategies. Implementing soil and water management practices can mitigate these risks and ensure the safe production of vegetables.