- An investigation by Consumer Reports found dangerously high lead levels in cassava-based foods, with some products exceeding safety thresholds by over 2,000 percent.
- Chronic exposure to lead in cassava poses serious risks, especially for children (linked to neurological damage and learning disabilities) and pregnant women, as well as hypertension and kidney issues in adults.
- Cassava absorbs lead from soil, whether from natural deposits or industrial pollution, and processing it into flour concentrates the heavy metal. Top offenders included Bob's Red Mill Cassava Flour and Whole Foods' Cassava Chips.
- Conflicting safety standards (e.g., California's Prop 65 vs. FDA's looser limits) highlight the lack of consensus on "safe" lead levels. Some brands have reformulated products, while others argue lead in crops is unavoidable.
- Experts advise limiting cassava intake, choosing lower-lead alternatives (e.g., buckwheat, millet), diversifying diets and peeling whole cassava. Advocates demand stricter sourcing and transparency as the gluten-free market grows.
Praised for its versatility and perceived health benefits, cassava has become a go-to ingredient for millions of Americans following gluten-free or paleo diets. But a new investigation has revealed that products made from this root crop have dangerously high levels of lead.
The probe done by Consumer Reports (CR) revealed that many cassava-based products contain dangerously high levels of the heavy metal. In some products, the amount of lead surpassed safety thresholds by more than 2,000 percent. The findings, based on tests of 27 products, raise urgent concerns about long-term exposure to the toxic metal – particularly for children and pregnant women.
Cassava (Manihot esculenta), a root vegetable native to tropical regions, absorbs lead from soil – whether naturally occurring or introduced through industrial pollution and contaminated fertilizers. It is often processed into flour, which is then used as a common ingredient in gluten-free snacks. However, this concentrates the lead already present in the raw cassava.
Among the worst offenders was Bob's Red Mill Cassava Flour, which contained lead levels 2,343 percent above CR's recommended limit. Whole Foods' Sea Salt Cassava Chips also ranked high, with lead levels 1,723 percent above the threshold.
"We've never seen lead levels this high in over a decade of testing," remarked CR's Director of Food Safety Research James Rogers. While he emphasized that a single serving won't cause immediate harm, chronic exposure poses serious risks.
Why "safe" lead levels still put kids at risk
Lead exposure has been linked to neurological damage, learning disabilities and even autism in children, while adults face risks like hypertension and kidney damage. The debate over safe lead levels adds complexity.
California's Proposition 65 – which sets a strict limit of 0.5 micrograms (mcg) per day – was designed for water, not food. The Food and Drug Administration's (FDA) interim reference level is higher – 8.8 mcg for adults. (Related: Major baby food brands exceed California lead limits, risking children's health.)
But experts stress no amount of lead is truly safe. Some manufacturers argue lead is unavoidable in crops, while others like Thrive Market and MadeGood have reformulated or discontinued products in response to testing.
Historically, lead contamination in food is not new. From lead-soldered cans to tainted spices, regulatory gaps have repeatedly left consumers vulnerable. Cassava's rise as a health food mirrors past trends where demand outpaced safety scrutiny.
Tamara Rubin of Lead Safe Mama noted that cassava was a common culprit in childhood lead exposure cases she investigated. She was the one who alerted CR to the issue, leading the organization to launch its tests on the 27 products.
For consumers, experts recommend limiting cassava intake, opting for lower-lead alternatives like buckwheat or millet and diversifying diets to mitigate risk. Peeling whole cassava can also reduce lead exposure. While the FDA monitors toxic elements in food, advocates argue stricter sourcing and transparency are needed.
As the gluten-free market continues to grow, this investigation underscores a critical lesson: "Healthy" claims on food labels don't guarantee food safety. For now, vigilance and better regulation may be the best defense.
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Watch Dr. Jane Ruby discussing lead contamination in the environment in this excerpt from the "Health Ranger Report."
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