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It’s billed as a health booster and healing agent, but it may be the source of cognitive defects and other severe ailments. A new Stanford-led study reveals that turmeric—a commonly used spice throughout South Asia—is sometimes adulterated with a lead-laced chemical compound in Bangladesh, one of the world’s predominant turmeric-growing regions.
Long banned from food products, lead is a potent neurotoxin considered unsafe in any quantity. A related analysis published recently confirms for the first time that turmeric is likely the primary contributor to elevated blood lead levels among Bangladeshis surveyed.
“People are unknowingly consuming something that could cause major health issues,” said the papers’ lead author Jenna Forsyth, a postdoctoral scholar at the Stanford Woods Institute for the Environment. “We know adulterated turmeric is a source of lead exposure, and we have to do something about it.”
A longstanding problem
The first study, available online in Environmental Research, involves a range of analyses, including interviews with farmers and spice processors in several Bangladesh’s districts, which together produce nearly half of the nation’s turmeric. Many traced the issue to the 1980s when a massive flood left turmeric crops wet and relatively dull in color. Demand for bright yellow curry led turmeric processors to add lead chromate—an industrial yellow pigment commonly used to color toys and furniture—to their product. The practice continued as a cheap, fast way to produce a desirable color.
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