Human Exposure to Toxic Elements Through Meat Consumption in Africa: A Comprehensive Review of Scientific Literature.

While meat consumption trends show decreases in some high-income countries, significant increases are observed elsewhere. Although this includes African nations, the average meat consumption in Africa remains generally lower than in many other continents, though patterns vary regionally. Meat provides essential nutrients, but inadequate consumption can pose health problems, while consumption also carries risks including potential exposure to environmental contaminants. This comprehensive review focuses on the recent scientific literature (published 2000-2024) regarding human exposure to specific toxic trace elements, namely arsenic (As), cadmium (Cd), mercury (Hg), lead (Pb), chromium (Cr, particularly hexavalent chromium, Cr(VI)), and nickel (Ni), through the consumption of meat (muscle tissues, organs, and processed products) in Africa. Limited data exist for many African regions, with most studies from Nigeria. Concentrations of these toxic elements in meat tissues varied significantly, with organs like liver and kidney showing higher levels than muscle tissues. Estimated dietary intakes also varied, with some studies indicating potential health risks from Pb, Cd, and As exceeding safety guidelines in specific contexts. However, meat is generally not the primary dietary source of these elements compared to fish, seafood, or staple crops, though risks are higher in areas near pollution sources like mines or waste sites. This study highlights the need for broader research across Central and North Africa, stricter monitoring of meat from high-risk areas, and standardized methodologies to protect public health.