Cinnamon and other spices can contain lead. Here’s what you need to know

The following essay is reproduced with permission. The Conversation is an online publication covering the latest research.

Spices evoke feelings of comfort, cultural belonging, and holidays. They make our homes smell wonderful and make our food taste better. They satisfy our cravings, expand our culinary horizons and help us eat things we normally dislike. Spices have health-promoting properties and have been used in medicine to heal people since ancient times.

However, recently, spices have gotten a bad reputation.

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In September 2024, Consumer Reports, a nonprofit organization founded to inform consumers about products sold in the United States, investigated more than 30 cinnamon flour products and found that 1 in 3 products contained more than 1 ppm of lead. levels were found to be high enough to cause a recall. New York is one of the US states that has issued guidelines on heavy metals in spices.

The Food and Drug Administration issued three warnings throughout 2024 warning consumers about lead in certain brands of cinnamon products. Such notices naturally cause consumers to be wary, leading some to wonder if the spice products they are purchasing are safe.

As an environmental epidemiologist trained in nutritional science, I have investigated the relationship between child nutritional status, diet, and heavy metal exposure.

There are several things consumers should consider regarding lead and other heavy metals in cinnamon.

Why does cinnamon contain lead?

Most people are familiar with cinnamon in two forms: stick and spice. Both are made from the dried inner bark of the cinnamon tree, which is harvested after several years of cultivation. For the US market, cinnamon is primarily imported from Indonesia, Vietnam, Sri Lanka, India, and China.

One way lead can accumulate in cinnamon bark is if the tree is grown in contaminated soil. Lead can also be introduced into cinnamon products during processing, such as grinding.

When producing ground cinnamon, some producers intentionally add lead compounds to enhance the weight and color of the product, thereby obtaining a higher selling price. This is known as “food adulteration,” and products known or suspected to be adulterated will be refused entry into the United States.

However, in the fall of 2023, cases (primarily in children) of elevated blood lead levels (defined as concentrations of 3.5 micrograms per deciliter or higher) associated with consumption of certain brands of cinnamon applesauce were reported in the United States. Approximately 600 cases occurred. Lead levels in the cinnamon used to make these products range from 2,270 to 5,110 ppm, indicating adulteration in the food. The manufacturing facility was inspected by the FDA.

More broadly, spices purchased from U.S. suppliers have lower lead levels than spices sold overseas.

There is some evidence that cinnamon sticks have lower lead levels than ground spice. Lead levels in powdered cinnamon sold in the United States and analyzed by Consumer Reports ranged from 0.02 to 3.52 ppm. These levels were at least 1,500 times lower than in adulterated cinnamon.

There are no federal guidelines regarding lead or other heavy metals in spices. New York State has proposed even stricter guidelines than the current 1 ppm level that would allow the New York State Department of Agriculture and Markets to remove products from commerce if lead levels exceed 0.21 ppm.

What does “the dose makes the poison” mean?

Current FDA guidelines for daily intake of lead from the total diet are to limit lead intake in children to 2.2 micrograms per day. For women of reproductive age, this value is 8.8 micrograms.

The dose of lead we receive from food depends on the level of lead in the food and how much of that food we eat. The higher the dose, the greater the potential harm. The frequency with which we consume food – daily or occasionally – is also important.

For spices such as cinnamon, consumption amounts and frequency vary depending on cultural tradition and personal preference. For many people, cinnamon is a seasonal spice. Some people use it year-round in flavorful dishes and sauces.

Cinnamon is beloved in baked goods. The cinnamon roll recipe calls for 1.5 tablespoons (just under 12 grams) of the spice. If your recipe yields 12 rolls, each will contain about 1 gram of cinnamon. A Consumer Reports study classified some cinnamon products as “safe to use” or “best for use.”

The highest level of lead in cinnamon products in the “safe to use” category was 0.87 ppm and in the “perfect for use” category was 0.15 ppm. To exceed the FDA guidelines of limiting lead intake from food to 2.2 micrograms per day, assuming no other foods contain lead, children must consume “safe to use” cinnamon. It is necessary to consume at least 2.5 rolls made. To exceed this guideline using “optimal” cinnamon, your child must eat at least 15 rolls.

Can cinnamon contribute to increased blood lead levels?

Lead affects early childhood development, so the biggest concern is exposure of young children and pregnant women. Lead is absorbed in the small intestine, where it attaches to cell receptors that have evolved to transport iron and other metals.

The effect of contaminated spices on a person’s blood lead levels depends on the amount of exposure and the percentage of lead absorbed from the intestines. In some spices, the percentage of available lead was 49%. This means that about half of the ingested lead is absorbed.

Lead absorption is higher after fasting for more than 3 hours, and skipping breakfast can increase blood lead levels in children.

People with nutritional deficiencies, such as iron deficiency, tend to absorb more lead and have higher blood lead levels. This is because our bodies compensate for the deficiency by producing more receptors to capture iron from food. Lead uses additional receptors to enter the body. Young children and pregnant women are at high risk of developing iron deficiency, so there is good reason to be wary of lead in the foods they consume.

Studies have shown that among children with lead poisoning in the United States, contaminated spices were one of several sources of lead exposure. Studies estimating blood lead levels from statistical models suggest that daily intake of more than 5 micrograms of lead from spices can significantly contribute to elevated blood lead levels.

Further research is needed to understand how lead in spices affects blood lead levels when consumed occasionally or seasonally, or when contamination levels are low.

Added lead from foods and spices can be more important for people who have other sources of lead in their homes, jobs, or hobbies. This is because the cumulative dose from multiple sources of exposure increases.

How to test for elevated blood lead levels

The Centers for Disease Control and Prevention recommends that children at risk for lead exposure have their blood lead tested at ages 1 and 2. Older children can also be tested. Fingerstick screening tests are often available at the pediatrician’s office, but high screening results may require confirmation of the results with venous blood.

Adults in the United States are not routinely tested for lead exposure, but concerned couples planning to have children should consult their health care provider.

Considerations when using or purchasing cinnamon and other spices

If the product is on an FDA warning or Consumer Reports “do not use” list, discard it.

Other questions to consider are:

• Does your household use spices frequently and in large quantities?

• Do young children or pregnant women in your household consume spices?

• Do you usually use spices in your breakfast foods and drinks?

If the answer to any of these questions is yes, buy quality products from leading and trusted sellers. Consider using cinnamon sticks if possible.

Please continue to enjoy spices!

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