Lead in Food
The amount of lead in our food has decreased drastically in recent years. The levels of lead that an infant or child was exposed to in food in the early 1990s were only about 10% of those seen just 10 years earlier. 1
Today crops are grown in soil and air containing less lead because leaded gasoline is no longer commonly used as an automotive fuel. Less lead gets into canned foods because U. S. food processors have stopped using lead solder to seal the seams of cans. 2
Even though lead from food is responsible for only a small percentage of today's lead poisoning cases, it is still of concern because it is one more factor adding to an individual's total lead exposure. And there have been isolated cases, even in recent years, of severe lead poisoning caused by specific food sources.
Lead may enter the food supply when crops are grown in contaminated soil, water, or air, or when food is stored or served in containers that release lead.