Heavy metals in spices from Lancaster, PA: arsenic, cadmium, and lead exposure risks and the need for regulation

Abstract

Heavy metal exposure is associated with adverse health effects in children including impaired cognitive functioning. Studies have identified spices as a potential source of heavy metals. However, in Lancaster, PA no such studies have been conducted. Hence the aim of this study was to quantify arsenic (As), cadmium (Cd) and lead (Pb) in spices from Lancaster, PA. Spices were either purchased from stores in Lancaster or obtained as donations from families in Lancaster. As, Cd, and Pb were quantified using inductively coupled plasma-mass spectrometry. The Wilcoxon rank sum test was used to compare the median heavy metal concentrations in store-purchased and home-donated spices. An exposure assessment was conducted to determine the estimated daily intake (EDI) for the metals. As, Cd, and Pb were detected in over 90% of the samples. The As, Cd and Pb median concentrations were 0.048, 0.056 and 0.177 ppm, respectively. 40.5% of the samples exceeded the Pb limit set by the New York State Department of Health; 6.03% and 3.45% of the samples exceeded the As and Cd limits, respectively. Only the As concentration differed significantly (p = 0.001) between the store-purchased (0.055 ppm) and home-donated spices (0.034 ppm). The EDI for As, Cd, and Pb based on the median concentrations was 0.016 ug/day, 0.020 ug/day, and 0.062 ug/day, respectively. The elevated lead content in the spices suggests continuous monitoring of heavy metals in spice samples. Standardized guidelines for maximum permissible limits of heavy metals could improve food safety.