Lead might not be what you imagine when thinking about food, yet it can end up in what we eat. While lead is naturally present in very small amounts in soil, human activities have significantly raised these levels. Industrialization and construction have increased lead in the environment, making it easier for it to make its way into our food. This is especially concerning for young children and pregnant women, as lead exposure can harm development and health.
Lead often enters our food through contaminated soil. Past uses of leaded gasoline and paint have left residues near highways and older buildings. Because lead doesn’t break down, it attaches to soil particles. Dust containing lead can settle on farms, contaminating crops like leafy greens and the skins of fruits and grains.
Food processing and storage can also introduce lead. Acidic foods, such as tomatoes and citrus, are more likely to leach lead from damaged pottery or old containers. Surprisingly, some vintage dishware, including older versions of Pyrex, may also contain lead, which poses a hidden risk when serving food.
But how much lead are we really consuming? The good news is that many agricultural areas have low lead levels, especially those far from busy roads. According to the Environmental Protection Agency, soil lead levels below 100 parts per million (ppm) are generally safe, with most produce containing only trace amounts. For instance, apples typically have one to three micrograms of lead per serving, mainly absorbed naturally from the environment.
Food manufacturers also take measures to ensure safety. They must comply with laws to keep lead levels low, and the FDA regularly tests products, especially those aimed at children. If a product has too much lead, it can be recalled.
Even with safety measures in place, lead may never be fully eliminated from our food supply. However, there are ways to reduce exposure. Washing fruits and vegetables under running water can help remove residual dirt and lead. Eating a varied diet is important too; relying heavily on a single food can raise exposure if that food contains lead. Foods rich in calcium and iron can actually help limit the amount of lead your body absorbs.
When cooking or storing food, consider avoiding old cookware and vintage dishware that might have lead. If you garden, testing your soil is key. Using raised beds and specialty potting soils can also lower your risk. Many universities offer soil testing, so it’s a good idea to take advantage of those resources.
