The Drive to Lower Lead Levels in Food Chemicals

Abstract

Because chemicals that are intentionally added to food during its production constitute a significant portion of the US diet, reducing lead levels in them is one of the long-term objectives of the Committee on Food Chemicals Codex, a committee of the Food and Nutrition Board within the Institute of Medicine. The Committee recommends limits for lead, as well as for other heavy metals, arsenic, and other potentially hazardous constituents in chemicals used in food production. The Food Chemicals Codex is a compendium of purity specifications that often become legal standards for food chemical purity in the United States and in many countries worldwide. The Committee plans to lower existing lead limits for food chemicals based on their level of consumption or reported use. Data regarding food chemical use is available from the 1987 Poundage and Technical Effects Update of Substances Added to Food. Because of their high level of consumption, sweeteners constitute a group of food chemicals in which lead limits could be lowered. However, the Committee's ability to recommend lower lead limits in these products depends on the availability of a test method capable of measuring lead at lower levels. This Committee intends to make its contribution in the effort to lower dietary intake of lead.