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Health Risk Linked to Cr Toxicity in Food and Environment

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Chromium in Plants and Environment

Part of the book series: Environmental Science and Engineering ((ESE))

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Abstract

The increasing prevalence of exposure to high concentrations of chromium in food and the environment has made chromium toxicity a pressing public health issue. This review provides an overview of chromium toxicology, sources of exposure, and strategies for mitigating the associated health risks and consequences. Hexavalent chromium, a toxic form of the metal, has been causally linked to numerous negative health outcomes, including carcinogenicity, genotoxicity, oxidative stress, and inflammation. Exposure to hexavalent chromium primarily occurs through contaminated food and the environment, especially in areas close to industrial sites. Food can become contaminated through soil, water, air, and the use of chromium in food packaging and processing equipment. The highest chromium concentrations have been detected in certain food items such as grains, spices, and meat products. To minimize exposure to chromium toxicity, it is crucial to be aware of the sources of chromium in one’s diet and environment. Opting for chromium-free food packaging and limiting consumption of foods with high chromium concentrations can reduce exposure. The government and industry must also take steps to reduce chromium release into the environment and ensure the safety of food and water supplies. In conclusion, this review highlights the significance of comprehending the health risks posed by chromium toxicity and taking necessary precautions to reduce exposure. Further research is necessary to gain a more comprehensive understanding of the toxic effects of chromium and develop effective prevention strategies.

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Authors and Affiliations

  1. Department of Veterinary Pharmacology and Toxicology, Apollo College of Veterinary Medicine, Jaipur, Rajasthan, India

    Abhishek Pathak

  2. Animal Nutrition Research Station, AAU, Anand, Gujarat, India

    Varun Asediya

  3. Department of Veterinary Public Health and Epidemiology, C. V. Sc & A.H, Kamdhenu University, Anand, Gujarat, India

    Pranav Anjaria

  4. Department of Veterinary Pharmacology and Toxicology, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India

    Satya Pal Singh

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  1. Abhishek Pathak
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  2. Varun Asediya
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  3. Pranav Anjaria
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  4. Satya Pal Singh
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Correspondence to Abhishek Pathak .

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Editors and Affiliations

  1. Department of Biotechnology, Central University of South Bihar, Gaya, Bihar, India

    Nitish Kumar

  2. Institut für Radioökologie Und Strahlenschutz, Gottfried Wilhelm Leibniz Universität, Hannover, Germany

    Clemens Walther

  3. Ministry of Environment, Forest and Climate Change, New Delhi, Delhi, India

    Dharmendra K. Gupta

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Pathak, A., Asediya, V., Anjaria, P., Singh, S.P. (2023). Health Risk Linked to Cr Toxicity in Food and Environment. In: Kumar, N., Walther, C., Gupta, D.K. (eds) Chromium in Plants and Environment. Environmental Science and Engineering. Springer, Cham. https://doi.org/10.1007/978-3-031-44029-8_10

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