After a year goes by since the applesauce packets consisting of cinnamon were recalled as it caused lead poisoning in 500 children, a recently conducted research by Consumer Reports, a non-profit organization, revealed high levels of lead were found in at least 12 cinnamon products.
What did this research reveal?
Consumer Reports tested 36 cinnamon products, including various blends like garam masala and five-spice powder, and found that 12 of them exceeded New York’s lead limit of 1 part per million (ppm), the only state in the U.S. regulating heavy metals in spices.
Among the brands identified with excessive lead levels are Paras, EGN, and Rani Brand. Disturbingly, even a quarter teaspoon of these contaminated cinnamon products could contain more lead than the recommended daily intake.
James Rogers, Director of Food Safety Research at Consumer Reports, emphasized the risks, stating, “Even small amounts of lead pose a risk because, over time, it can accumulate in the body and remain there for years, seriously harming health.”
Potential risks linked with high lead-level foods
Lead exposure is particularly dangerous for children and pregnant women, potentially leading to developmental issues and behavioral problems. In adults, prolonged exposure can result in kidney damage, hypertension, and reproductive challenges. The urgency of the situation is compounded by last year’s FDA warning about 17 ground cinnamon products linked to lead poisoning.
While the findings reveal a troubling trend, Consumer Reports did highlight safer cinnamon options with low or undetectable lead levels. Among the recommended brands are 365 Whole Foods Market Ground Cinnamon and Loisa Organic Cinnamon, both demonstrating the possibility of producing cinnamon with minimal lead contamination.
The research also delves into the complexities of lead contamination in cinnamon. Lead is a naturally occurring element that can be absorbed by plants as they grow. Cinnamon trees, which take about ten years to mature, have ample opportunity to accumulate lead from contaminated soil. Furthermore, the spice can become concentrated with lead during the drying process.
Most cinnamon sold in the U.S. is imported, primarily from countries such as Indonesia, Sri Lanka, and Vietnam, where regulations regarding chemical contaminants may be less stringent. Lead can also enter the spice through inadequate processing equipment and packaging.
Precautionary suggestions
In light of these findings, consumers are advised to be cautious when purchasing cinnamon products, particularly from unfamiliar or smaller brands often found in international markets. Sticking to well-known brands that have been tested for lead is recommended for those who use cinnamon regularly.
Rogers advises consumers to dispose of any products exceeding the safe lead threshold and to consider testing their water and food sources for lead exposure. In response to the Consumer Reports findings, companies like Paras and EGN, which were found to have the highest lead levels, have indicated that they will cease selling their affected products and have instructed retailers to remove them from shelves. However, Mimi’s Products, which ranked third for lead content, did not respond to inquiries.
Of the nine other companies with products exceeding the 1 ppm threshold, only two-Deep and Yu Yee-provided feedback, stating that they had either tested their products or relied on supplier tests. As awareness grows about the dangers of lead contamination, consumers must remain vigilant and informed about their spice choices.
