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May 27, 1939

Lead in Food

JAMA. 1939;112(21):2199. doi:10.1001/jama.1939.02800210093030

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Abstract

The problem of lead in foods is attracting a great deal of attention and the British Ministry of Health deserves credit for sponsoring the present brief but authoritative account of what is known about the subject. The author has reviewed the literature on the absorption, excretion and storage of lead in the body. The section on lead in the body includes a discussion of the use of alloys, solders, enamels and glazes containing lead in connection with the manufacture, storage, transportation or cooking of food; the use of ingredients in the production of which materials containing lead have been used, or which have been manufactured in lead lined vessels; the presence on fruits and vegetables of spray residues containing lead arsenate or other lead compounds; the exposure of food to dust containing lead, such as that produced by the weathering of lead paint, and the amount of lead in sea

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