The contribution of lead in water to dietary lead intakes

✍ Scribed by Gloria A. Smart; Marjorie Warrington; William H. Evans

• Publisher: John Wiley and Sons
• Year: 1981
• Tongue: English
• Weight: 322 KB
• Volume: 32
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740320206

✦ Synopsis

Abstract

Preliminary experiments have been carried out to determine the uptake of lead from both hard and soft waters used in the preparation of food and beverages. Lead concentrations in water for the range of 0.05‐0.5 mg litre^−1^ were used to prepare composite groups representing root vegetables, other vegetables and beverages whose composition reflected per capita consumption of these foods in the UK. The uptake of lead from water was highest for the composite group of other vegetables which comprises 70% by weight of green vegetables. For each of the composite groups and the particular water samples used there was little relative difference in uptake whether foods were prepared in hard or soft water. Calculations of the contribution made by lead in water used for preparation of foods and beverages to the total dietary lead intake indicates that at levels of lead of 0.02 mg litre^−1^, the contribution is about 10% but this can rise to about 40% as lead levels in the water approach 0.1 mg litre^−1^.