Experts warn of lead exposure from common spices, including cinnamon
Siddhartha Jana
A study found alarming levels of lead in some popular cinnamon brands in the U.S., with one-third of 36 tested products exceeding New York’s 1 part per million threshold.
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Twelve cinnamon brands have been added to a 'never use' list due to the potential health risks from chronic lead exposure.
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Lead contamination in spices can occur at multiple stages, including cultivation, processing, and packaging, often from contaminated soil, water, or equipment.
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Spices grown in countries with less stringent regulations may absorb lead from pesticides, industrial pollution, or irrigation water.
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Contamination can also happen during processing due to poor equipment maintenance, unsafe packaging, or drying spices in polluted areas.
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Lead exposure poses significant health risks, especially for children, potentially causing cognitive issues, developmental delays, and kidney damage.
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Adults are at risk of cardiovascular problems, memory loss, mood disorders, and bone issues from long-term lead exposure.
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Consumers should choose certified brands, buy whole spices, stay informed about recalls, and consult a doctor if lead exposure is suspected.
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