Enhanced Leaching of Soluble Lead by Cooking Acidic Food in Glazed Pottery Sold at the Mexico-US Border

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-09-15T00:31:40Z
Fecha de publicación2025-11-25
ResumenCONTEXT: The use of traditional glazed-clay pottery is associated with elevated blood lead levels and is one of the main factors of nonoccupational lead exposure in the Mexican population. Most of the traditional Mexican foods are acidic. Lead leaching from pottery into acidic foods increases the potential for lead exposure in individuals consuming food cooked in these items. OBJECTIVE: To explore the possibility that cooking traditional Mexican acidic dishes in lead-glazed pottery cookware enhances lead leaching compared to nonacidic dishes. METHODS: A sample of 33 glazed-clay pottery items sold in Reynosa City, Tamaulipas, Mexico, was collected. The official Mexican regulatory test for lead leaching was conducted using 8 cookware items. Twenty-five lead-glazed ceramic items were used to evaluate the soluble lead by testing the leaching ability of acidic (13 cookware items) and nonacidic (12 cookware items) traditional Mexican dishes. Similarly, acidic and nonacidic foods were cooked in standard cookware for comparison. The lead content in food was determined by atomic absorption spectrophotometry after acid digestion. RESULTS: Only 1 of the cookware items met the lead leaching standards established by the Mexican regulatory guidelines, whereas the other 7 exceeded the maximum permissible level of leached lead. Acidic food cooked on glazed pottery showed a median lead concentration of 103.4 mg/kg (IQR = 14.8-186.1), whereas nonacidic food cooked on glazed pottery showed a median lead concentration of 11.19 mg/kg (IQR = 2.17-27.82 mg/kg; P < .05), indicating that acidic food extracted 9 times lead compared to nonacidic food when cooked in traditional ceramics. CONCLUSION: Cooking acidic dishes with earthen pottery cookware resulted in significantly higher lead leaching than cooking nonacidic foods. The consumption of a single portion of acidic food prepared in lead-glazed ceramics produces a significant increase in blood lead levels and resulting health consequences.es_ES
Doihttps://doi.org/10.1097/phh.0000000000002305es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/3347
Idiomaenes_ES
EditorialLippincott Williams & Wilkinses_ES
RelaciónJournal of Public Health Management and Practicees_ES
URL relacionadohttps://doi.org/10.1097/phh.0000000000002305es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteJournal of Public Health Management and Practice
Palabra clavePotteryes_ES
Palabra claveLeaching (pedology)es_ES
Palabra claveLead (geology)es_ES
Palabra claveCeramices_ES
Palabra claveFood preparationes_ES
ClasificaciónHeavy Metal Exposure and Toxicityes_ES
TítuloEnhanced Leaching of Soluble Lead by Cooking Acidic Food in Glazed Pottery Sold at the Mexico-US Borderes_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorCastellanos-Carrizal, Chaak
AutorCastillo-Ruíz, Octelina
AutorRamírez-Quintanilla, Laura Y.
AutorCarrizales, Leticia
AutorMontes, Sergio
AutorCastellanos-Carrizal, Chaakes_ES
AutorCastillo-Ruíz, Octelinaes_ES
AutorRamírez-Quintanilla, Laura Y.es_ES
AutorCarrizales, Leticiaes_ES
AutorMontes, Sergioes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número2es_ES
Rango de páginas268-275es_ES
URL relacionadahttps://doi.org/10.1097/phh.0000000000002305
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen32es_ES

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