Lead leaching during the cooking of traditional recipes in lead-glazed ceramic versus glass pots: a health risk assessment

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Aim To evaluate lead (Pb) leaching during the cooking of traditional recipes in lead-glazed ceramic (LGC) compared to glass pots, to estimate age-specific dietary exposure and associated health risks. Methods LGC composition was characterized using Scanning Electron Microscopy with Energy-Dispersive X-ray Spectroscopy. Element concentrations in raw and cooked foods were determined using Inductively Coupled Plasma Mass Spectrometry. Pb leaching was assessed as the difference between raw and cooked concentrations. Health risk was assessed by estimating the Estimated Daily Intake (EDI) and calculating the EDI-to-tolerable daily intake (TDI) ratio. Results Pb content in LGCs was high and non-uniformly distributed. Pb leaching reached 41.75 mg/kg in tomato sauce, 37.43 mg/kg in cooked beans, 17.28 mg/kg in tomato rice, and 10.28 mg/kg in boiled chicken. Pb EDI exceeded the TDI for most recipes across all age groups. In schoolchildren, EDI ranged from 7.69 μg/kg/day (tomato rice) to 16.78 μg/kg/day (tomato sauce), with EDI/TDI ratios of 2.15–4.70; ratios were 1.09–4.20 in adolescents and 0.87–3.36 in adults, indicating potential health risks. Glass did not contribute to Pb leaching. Conclusion Cooking in LGC poses potential health risks from dietary Pb exposure, particularly for children, requiring urgent regulatory measures.