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Tuesday, February 7, 2023
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FDA Warns of Excessive Lead Levels in ‘Baby Junk Food’

'Nearly all baby foods on the market already comply with what they have proposed... '

(Molly Bruns, Headline USA) The Food and Drug Administration recently released guidelines on how to feed babies and young children the least amount of lead and other toxic heavy metals possible.

According to the Daily Wire, many foods meant for infants and young children is processed and packaged in ways that may expose them to lead.

Fruits, vegetables, mixes, meats, custards, puddings and yogurts may contain 10 parts per billion. Root vegetables that are one ingredient and dry breakfast cereal are both 20 parts per billion.

“For more than 30 years, the FDA has been working to reduce exposure to lead, and other environmental contaminants, from foods. This work has resulted in a dramatic decline in lead exposure from foods since the mid-1980s,” FDA Commissioner Robert M. Califf said.

While the agency stated that the guidelines are not hard and fast rules, they will be taking the levels of lead into consideration when reviewing food items.

They also stated that their intent is not to influence consumers in their food choices.

“The action levels in today’s draft guidance are not intended to direct consumers in making food choices,” said Susan Mayne, the FDA’s Center for Food Safety and Applied Nutrition director. “To support child growth and development, we recommend parents and caregivers feed children a varied and nutrient-dense diet across and within the main food groups of vegetables, fruits, grains, dairy and protein foods.”

Several critics noted that the great majority of food manufacturers already follow these guidelines.

“Nearly all baby foods on the market already comply with what they have proposed,” Jane Houlihan, the National Director of Science and Health at Healthy Babies Bright Futures, said.

Some reports noticed that despite higher lead levels in highly manufactured “baby junk food,” the report neglects to mention them.

“It appears that the proposed standards were set based more on current industry feasibility to achieve the limits and not solely on levels that would best protect public health,” Brian Ronholm, Consumer Reports’ director of food policy said.

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