Heavy metal contamination of vegetables in China: status, causes, and impacts

Exposure to heavy metals from vegetable consumption poses a serious health risk to the Chinese population. The lack of knowledge on the overall status of vegetable contamination at the national level hinders the development of national regulations on preventing heavy metal exposure. To address this issue, the study presents an overview of heavy metal contamination in vegetables across China based on 96 peer-reviewed studies published over the past 20 years. The average concentrations of As, Cd, Cr, Cu, Mn, Ni, Pb, and Zn in the edible parts of vegetables are 3.7 ± 12.9, 1.6 ± 4.0, 4.3 ± 10.3, 18.6 ± 27.6, 164 ± 281, 4.5 ± 5.5, 7.7 ± 23.7, and 105 ± 283 mg kg^-1 (dry weight), respectively. The associated daily exposures are 0.1-5.7, 0.1-1.7, 0.6-4.2, 4.1-20.5, 26-107, 0.7-3.0, 0.4-16.0, and 13-93 μg kg^-1 d^-1, respectively. General linear models explained 80%, 44%, 83%, 79%, 64%, 81%, 65%, and 55% of the total variance in As, Cd, Cr, Cu, Mn, Ni, Pb, and Zn concentrations in vegetables, respectively, based on vegetable type and selected geological, meteorological, economic, and environmental factors. Agroforestry is the main source of heavy metal contamination, accounting for 3%-30% of the total variance in heavy metal concentrations in vegetables. Mining, smelting, refining, metalworking, and electrical equipment manufacturing are important source of As, Cr, Cu, Mn, Ni, and Pb, accounting for 7%-17% of the total variance.