New aluminium pots release up to 420 micrograms of lead into food: Study

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A new study by icddr,b and Stanford University has found that locally made aluminium cooking pots can release toxic lead into food, with the highest levels detected during the first few uses.

Rice cooked in new pots contained up to 305 micrograms of lead per kilogram, while khichuri contained as much as 420 micrograms per kilogram during the first use.

The study, published in the Journal of Exposure Science & Environmental Epidemiology, noted that the World Health Organization has found no known safe level of lead in blood. Lead exposure can cause lasting damage to children's brain development.

Researchers tested seven used pots collected from local households and 20 new pots purchased from a supplier. They heated the pots and cooked plain rice and khichuri to measure how much lead transferred into the food.

Lead was detected in food cooked in every pot tested, regardless of whether it was new or used. Although the amount declined with repeated use, traces remained even after the third use. Rice cooked in six of the seven used pots also contained lead.

The study found that scrubbing a new pot with a steel-wire sponge released around five times more lead than leaving it unscrubbed. Using a metal spatula for stirring also increased lead release.

For comparison, the US Food and Drug Administration sets a limit of 10 micrograms of lead per kilogram for food intended for infants and young children.

Researchers have urged authorities to introduce stronger cookware safety standards. Dr Md. Mahbubur Rahman of icddr,b called on the Bangladesh Food Safety Authority to establish limits for lead leaching into food and the Bangladesh Standards and Testing Institution (BSTI) to set and enforce clear safety requirements for cookware.