Isha Sharma
Recent findings from Consumer Reports indicate that one in three cinnamon products sold in the U.S. contain high levels of lead, raising concerns about food safety and potential health risks, especially for children and pregnant women. This comes after a series of recalls and a major FDA investigation into lead contamination in various food products over the past year.
Cinnamon Products and Lead Levels
Consumer Reports tested several cinnamon powder brands, including Badia, McCormick, and smaller niche brands.
They found high lead levels in 12 of the products, with the highest being 3.52 parts per million (ppm) in Paras cinnamon powder.
The United Nations Food and Agriculture Organization recommends a safety standard of 2.5 ppm for spices like cinnamon.
New York, the only U.S. state that regulates heavy metals in spices, would issue a recall for any product exceeding 1 ppm.
Dr. Adam Keating, a paediatrician at Cleveland Clinic Children’s, expressed concern about regular ingestion of these contaminated products, particularly for vulnerable groups such as children and pregnant women.
FDA’s Response and Regulatory Gaps
Although the FDA has conducted investigations and recalls of products with elevated lead levels, it has not set specific limits for heavy metals in spices like cinnamon.
Last year, the FDA proposed limits on lead in processed baby food, aiming to reduce exposure by up to 27%, but these guidelines have yet to be finalised.
Laurie Beyranevand, director of the Center for Agriculture and Food Systems, questioned the delay, emphasising the need for prompt regulatory action given the health risks involved.
Consumer Reports advises consumers to check their homes for contaminated products and avoid lesser-known brands often sold in small markets specialising in international foods.
Lead exposure is a significant health risk, particularly for young children and pregnant women, as it can lead to developmental delays, learning problems, and other severe health issues.
While eliminating lead entirely from foods is challenging due to its natural occurrence in the Earth’s crust, the levels found in some cinnamon products exceed safety standards set by international and state regulations.
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