WSU Thurston County
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Thurston County Extension
Food Safety: Cooking Equipment
Get the Lead Out of Cooking and Serving Ware
The Olympian, August 12, 1998
Historically, food contaminated with lead has been a health concern since ancient times. In the United States, successful policies and programs have lead to a decrease of lead in the environment and our bodies.
Food processors stopped using lead solder to seal the seams of cans in 1991, the 25 year phase out of lead in gasoline reached it goal in 1995, and lead in house paint was banned in 1978. The Food and Drug Administration report that daily intake of lead for adults dropped 93 percent (from 38 to 2.5 micrograms) and 96 percent (from 30 to 1.3 micrograms) for young children in the past 10 years. But, there are still a few opportunities for this very dangerous metal to get into our food chain.
Once lead enters our digestive system, some is absorbed and goes directly into the blood and soft tissues (kidneys, bone marrow, liver and brain), Lead is dangerous because it accumulates in our bodies. Eleven percent of the lead that reaches the adult digestive tract is absorbed, while children may absorb 30 percent to 75 percent.
Symptoms of lead poisoning are variable and sometimes very serious. Once they occur, the damage is often irreversible. In adults, lead poisoning contributes to high blood pressure and damages reproductive organs. Children may experience learning or behavioral problems, anemia and significant changes in kidney function and the nervous system. At higher levels for children and adults, lead can cause listlessness, bizarre behavior, seizures, coma and death.
One source of lead in our food supply could be ceramic plates, bowls, mugs, and pitchers. U.S. manufacturers frequently use lead in glazing ceramics to increase surface durability. Under some circumstances, it can leach into food from contact surfaces. The Food and Drug Administration (FDA) has established maximum tolerance levels based on use, the type and temperature of the food it holds, and contact time with food.
Lower your risk of unintentional lead consumption by using commercially manufactured ceramics.
The FDA requires lead-leaching decorative ceramic ware manufactured in the United States be permanently labeled that it's not for food use. Be very cautious using ceramic ware that you purchased or received as gifts from outside the United States.
B. Susie Craig
Area Faculty
WSU Cooperative Extension Thurston County
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WSU Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be reported through your local Extension Office. Cooperating agencies: Washington State University, U.S. Department of Agriculture, and the county of Thurston.
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