Lead content in cinnamon and its health risk assessment for Ecuadorian consumers
Gabriela S. Yánez-Jácome, David Romero‐Estévez, Ana P Rosero-Jácome, Isabel Cipriani-Ávila, Hugo Navarrete, Pamela Y. Vélez-Terreros
Abstract
Lead (Pb) is a poisonous metal that affects organs and the nervous system. Its presence in spices such as cinnamon has been identified as a potential human exposure pathway. In late October 2023, a safety alert was issued in the United States regarding four children with elevated Pb levels in their blood after consuming apple-cinnamon fruit puree manufactured and exported by an Ecuadorian company. Thus, this study aimed to determine the Pb content in 61 ground and stick cinnamon samples, from different commercial brands and lots sold in Ecuador. Results showed that ground cinnamon samples had almost twice the level of Pb (0.80 ± 0.75 mg/kg) than stick samples (0.36 ± 0.28 mg/kg). Three ground samples had Pb content above the maximum level established by Ecuadorian and European Union regulations (2.0 mg/kg). A Kruskal–Wallis test showed significant differences in Pb content between ground and stick cinnamon ( p < 0.05). The HQ values showed negligible non-carcinogenic effects for children and adults, even at the highest Pb content. However, the carcinogenic risk of ground cinnamon at maximum and mean Pb concentrations was found for the population. Our study highlights the deficiencies in current surveillance systems and the lack of effective national regulations for exposure to foodborne metals. • Pb content above the maximum permissible level was found in 5% of samples. • Ground cinnamon samples had almost twice Pb levels than stick samples. • Results showed intentional adulteration of ground cinnamon. • Hazard quotient showed negligible non-carcinogenic effects for populations. • Carcinogenic risk for ground cinnamon for children and adults was found.