Lead Contamination in Mexican Food Raises Health Concerns

Lead contamination in commonly consumed foods poses a significant health risk, according to a study conducted by scientists from the National Institute of Public Health at Universidad Iberoamericana in Mexico. The research, conducted in collaboration with NGO Pure Earth, focused on 103 of the most consumed foods, beverages, and spices in the country. Results showed that 18% of the analyzed products were found to contain particles of this harmful heavy metal, exposing vulnerability in consumer safety.

The study emphasized the helplessness of consumers, as many of the contaminated foods are staples in the country's diet, including rice, wheat, soy products, turmeric, pepper, guajillo chili, processed meats like ham and sausages, tamarind-based sweets, and baby food. Purchases were made in various locations in Mexico City, including the Central de Abastos (Central Market), La Merced market, La Viga market, and several Walmart stores in two districts.

Lead, a neurotoxin, enters natural foods through industrial waste and contamination of air and irrigation water used in agriculture. The potential consequences of lead exposure are severe, causing permanent damage to the brain and altering the structure and function of the nervous system. Globally, up to 800 million children annually have blood lead levels equal to or exceeding 5μg/dL, a level considered hazardous by UNICEF and Pure Earth. In Mexico, over 17% of children aged 1 to 4 have elevated blood lead levels, surpassing the United States, where only 2% in the same age group are affected.

The report from the Universidad Iberoamericana revealed that some processed wheat and rice products exceeded the maximum limits set by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), with 0.20mg/kg in these products. The UN warns that over 13% of cultivated land and around 40% of the world's lakes and rivers contain heavy metal residues.

This revelation adds to the growing international concern over toxic substances in everyday foods. Lead, recognized by WHO as one of the Top 10 toxic elements, is not the sole culprit. Recent studies have identified the presence of nano-plastics in breast milk, posing additional health risks. Universidad Iberoamericana stresses the need for collaboration among food producers, regulatory bodies, and researchers to establish monitoring systems ensuring compliance with maximum limits for toxic elements.