LEAD ABSORPTION IN MAN FROM DIETARY SOURCES - EFFECT OF COOKING UPON LEAD CONCENTRATIONS OF CERTAIN FOODS AND BEVERAGES

The change in lead concentrations in foods and beverages has been examined during cooking processes in aqueous lead solutions. All of the foods examined-carrots, cabbage, peas, and macaroni-showed a significant uptake of lead in excess of the quantity of water regain that took place during cooking. Lesser quantities of lead were taken into carrots when cooked in solutions containing various concentrations of sodium chloride. Conversely, there were decreases in the concentrations of lead in both tea and coffee during preparation. A linear association between the concentration of lead in running tap water and kettle water in samples suggested that kettles do not contribute further to lead exposure. These experiments emphasize the dangers to man of lead exposure from domestic water supplies. © 1979 Springer-Verlag.