Pb-Adulterated Turmeric: A Growing Problem

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Spice adulteration remains a global public health issue. Evidence indicates that contamination of turmeric with lead (Pb) is a growing problem in the United States and likely other countries. Since 2011, over 20 brands of ground turmeric and curry powder sold in the United States have been recalled due to contamination with Pb. For example, in 2016 approximately 337,000 pounds of curry powder was recalled in Florida and New York due excessive concentrations of Pb. Several international media outlets have cited adulteration of turmeric with Pb chromate, which is vibrant yellow and closely matches the natural color of turmeric, as an ongoing problem. India and Bangladesh are major exporters of the global turmeric supply and in 2010 the Times of India reported over 100 bags of turmeric contaminated with Pb chromate were found at a spice manufacturing plant. Turmeric use is increasing, including as a natural dye in cheeses, cereals, mustards, margarines and packaged foods intended for children, such as Kraft Macaroni and Cheese®. Since 2011, multiple childhood Pb poisoning cases attributable to consumption of contaminated turmeric have been reported by Departments of Public Health. Furthermore, turmeric has become popular due to its natural anti-inflammatory properties; it is currently the best-selling dietary supplement in the United States. Turmeric-based beverages are increasingly available at mainstream grocery stores; after dehydrating several of these beverages, we found a 12-ounce juice may contain up to 18 grams of turmeric powder. The FDA has not established a recommended maximum level for Pb in spices and since spices are typically excluded from general U.S. population dietary surveys, accurate estimates of intake are challenging. The evidence suggests turmeric is adulterated with Pb to enhance its weight, color, or both. Researchers and public health officials should be aware of this growing source of dietary Pb exposure.