Marination increases the bioavailability of lead in game meat shot with lead ammunition.

Kirsten Schulz,Robert Pieper,Petra Wolf,Carl Gremse,Silvio Dietrich,Hermann Fromme,Franziska Brenneis,Richard Winterhalter,Helmut Schafft,Markus Spolders,Monika Lahrssen-Wiederholt

doi:10.1017/jns.2021.15

Abstract

As a consequence of the toxicological lead characteristics, a reduction of its exposure should consider all sources. Game meat might contain elevated levels of lead due to the use of lead ammunition. The aim of the present study was to investigate the effects of acidic marination on the bioavailability of ammunition-derived lead in game meat (Roe deer), using the growing pig as an animal model. Furthermore, the study should provide evidence that the large-area scattering of lead particles leads to noticeable differences in the individual lead intake per game meat portion. Pigs of group A (n 7) received lead-shot game meat, which was cooked in water. Pigs of group B (n 7) received lead-shot game meat, which was first marinated (wine and vinegar) and then cooked. The lead content of both game meat preparations was equal with 0⋅77-0⋅79 mg Pb/portion. Pigs of group C (n 4) received lead-free game meat, which was also marinated and cooked. Additionally, lead acetate was administered intravenously to group D pigs (n 4). Blood samples were taken on elevated time points before and after game meat intake/i.v.-application. The acidic marination increased the bioavailability of orally ingested lead, resulting in significantly higher blood lead concentrations. The bioavailability of lead was 2⋅7 % when game meat was just cooked and 15 % when the meat was marinated before. The considerable variation of the individual blood lead concentrations suggests that an inhomogeneous distribution of ammunition-derived lead particles (in terms of size and number) causes individually non-comparable lead intakes from the consumption of game meat.

Highlights

Lead is an environmental contaminant that occurs naturally from erosion or volcanism and derives from anthropogenic sources such as mining, smelting, lead batteries and ammunition
When lead ammunition was used for hunting, elevated levels of lead were analysed in homogenized game meat, especially near the wound channel and to a lesser extent in the haunch
The higher lead contents may be due to manifold factors affecting bullet fragmentation as well as the much higher number of hunted roe deer

Summary

Introduction

Lead is an environmental contaminant that occurs naturally from erosion or volcanism and derives from anthropogenic sources such as mining, smelting, lead batteries and ammunition. Chronic exposure to lead is associated with an elevated risk of cardiovascular and chronic kidney diseases in adults and of impaired neurodevelopment and subsequent cognitive and behavioural development in the foetus and young children[1]. Lead exposure is associated with intellectual deficits in children[2]. According to the European Food Safety Authority (EFSA), there is no evidence of a threshold for a number of critical lead-induced effects. According to the ALARA principle, ‘As low as reasonably achievable’, any additional exposure to lead should be avoided.

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