High lead levels in cinnamon powders and spice mixtures

There are currently no federal limits for lead in cinnamon or other spices. But Enrico Dinges, an FDA spokesman, says that even without a limit, the agency can take action on a product, such as issuing a health warning, if it finds that the product contains excessive levels, either through the agency’s or a state’s testing.

The FDA did not answer CR’s question about what lead levels would trigger such a warning or recall, saying instead that the agency issues them on a “case-by-case basis.” The FDA exercised that authority when it recently warned consumers to avoid 17 ground cinnamon products. All of those products had lead levels above 2 ppm, which is similar to a limit recently proposed by the European Union for the amount of lead allowed in herbs and spices.

Earlier this year, Conrad Choiniere, PhD, acting deputy director for regulatory affairs in the FDA’s Center for Food Safety and Applied Nutrition, said during a discussion of the agency’s health warnings for ground cinnamon with high lead content, “Ultimately, it is the responsibility of the manufacturers and importers to ensure the safety of the products entering the U.S. market.”

The FDA told CR it could not comment on our test results, but added that it regularly reviews test results of ground cinnamon from various states.

In contrast, New York State set a 1 ppm limit for lead in spices in 2016. Any spices that exceed that limit are subject to recall by the state. In fact, New York State has since recalled over 100 spices due to heavy metal contamination.

When CR informed the New York State Department of Agriculture that 12 products we tested contained lead levels above 1 ppm, the agency said it could not comment on our test results but that it regularly monitors food products, including spices, for hazards and “takes swift action to remove these products from shelves” when problems are found.

Brian Ronholm, director of food safety policy at CR, says the federal government should follow New York’s lead and create a national policy on the amount of lead allowed in herbs and spices, including cinnamon, and other foods.

“Ultimately, we want the FDA to develop a preventive strategy to reduce lead exposure in all foods,” he said. “Right now, they’re just not able to do that because they’re chronically underfunded, and have been for decades, particularly in the food area, and that makes it very difficult for them to muster the will to focus on this.”