High lead content 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 against a product, such as issuing a health warning, if agency or state testing finds that the product contains excessive levels of lead.

The FDA did not answer CR's question about what lead levels would trigger such a warning or recall, but said the agency issues them on a case-by-case basis. The FDA used this authority when it recently warned consumers about 17 ground cinnamon products. All of these products had lead levels above 2 ppm, which is comparable to a recently proposed limit by the European Union for the amount of lead allowed in herbs and spices.

Earlier this year, while discussing the agency's health warnings regarding high-lead ground cinnamon, Dr. Conrad Choiniere, deputy director for regulatory affairs in the FDA's Center for Food Safety and Applied Nutrition, said, “Ultimately, it is the responsibility of manufacturers and importers to ensure the safety of products entering the U.S. market.”

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

In contrast, New York State set a lead limit of 1 ppm in spices in 2016. Any spice that exceeds this limit must be recalled by the state. In fact, New York State has since recalled more than 100 spices for heavy metal contamination.

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

Brian Ronholm, director of food safety policy at CR, says the federal government should follow New York's example and establish a national guideline on the allowable amount of lead 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 says. “Currently, they just aren't able to do that because they've been chronically underfunded for decades, especially in the food space. That makes it very difficult for them to have the will to focus on this issue.”