Overview
Naseer et al. measured lead and cadmium in 18 samples of turmeric powder, black pepper, and white pepper collected from six market locations in Lahore, Pakistan, using FAAS (Hitachi Z-5000). The paper assesses EDI and THQ by age-sex group using a consumption survey of 84 household members. No cumin samples were included. The study is relevant to the HMI library as a Pakistan-market spice contamination dataset with EDI methodology documentation, but its value for the cumin ingredient page is contextual only. All cadmium values were within the WHO limit of 0.3 mg/kg; lead was substantially elevated in multiple spice samples, with 66.7% of turmeric and black pepper samples and 83.3% of white pepper samples exceeding the WHO safe limit of 10 mg/kg lead (Pb).
Key numbers
Lead concentrations by spice and location (mg/kg, FAAS, mean +/- SD, n=3 per cell):
| Location | Turmeric Pb | Black pepper Pb | White pepper Pb |
|---|---|---|---|
| Shadbagh | 5.500 +/- 0.50 | 10.367 +/- 1.31 | 17.167 +/- 1.53 |
| Wapda Town | 14.167 +/- 1.26 | 6.983 +/- 0.48 | 5.933 +/- 0.45 |
| Sadar Bazar | 14.700 +/- 0.82 | 11.600 +/- 0.66 | 16.167 +/- 1.12 |
| Shahdara | 15.833 +/- 1.26 | 9.567 +/- 0.40 | 14.700 +/- 0.80 |
| Gulberg | 4.833 +/- 0.76 | 12.500 +/- 0.40 | 10.033 +/- 0.35 |
| Township | 10.447 +/- 0.51 | 13.767 +/- 0.25 | 13.233 +/- 0.31 |
Cadmium concentrations by spice and location (mg/kg, FAAS, mean +/- SD):
| Location | Turmeric Cd | Black pepper Cd | White pepper Cd |
|---|---|---|---|
| Shadbagh | 0.034 +/- 0.01 | 0.030 +/- 0.01 | 0.033 +/- 0.01 |
| Wapda Town | 0.083 +/- 0.01 | 0.059 +/- 0.01 | 0.061 +/- 0.01 |
| Sadar Bazar | 0.045 +/- 0.01 | 0.022 +/- 0.01 | 0.095 +/- 0.01 |
| Shahdara | 0.062 +/- 0.01 | 0.032 +/- 0.01 | 0.074 +/- 0.01 |
| Gulberg | 0.048 +/- 0.01 | 0.055 +/- 0.01 | 0.032 +/- 0.01 |
| Township | 0.078 +/- 0.01 | 0.035 +/- 0.01 | 0.035 +/- 0.01 |
All cadmium (Cd) values below WHO safe limit of 0.3 mg/kg.
Key findings:
- 66.7% of turmeric and black pepper samples had Pb above WHO safe limit of 10 mg/kg
- 83.3% of white pepper samples had Pb above WHO safe limit of 10 mg/kg
- Highest Pb: white pepper from Shadbagh (17.167 mg/kg) and turmeric from Shahdara (15.833 mg/kg)
- All THQ <1 for all age-sex groups and all spices; TTHQ <1, indicating generally acceptable cumulative risk at reported consumption rates
Methods (brief)
FAAS: Hitachi Z-5000. Digestion: HNO3/HClO4 (2:1) in a homogeneous solution (30 mL); 1 g pre-weighed spice dissolved; digested at 400 degrees C. Triplicate digestion per sample. Consumption survey: 24-hour dietary recall and food frequency questionnaire to 20 families (84 members) in Lahore (May-June 2021). EDI calculated as (C x IR) / BW; RfD for Pb 3.57 x 10^-3 mg/kg/day, Cd 1.00 x 10^-3 mg/kg/day.
Implications
Scope: This paper does not include cumin. It is included in the deposit as a Pakistan-market spice dataset providing regional context for turmeric and pepper contamination in South Asian markets. The very high Pb values (up to 17.2 mg/kg in white pepper, 15.8 mg/kg in turmeric) from Lahore markets are consistent with the documented pattern of elevated spice Pb in Pakistani and South Asian markets generally.
Species studied: Turmeric (Curcuma longa), black pepper (Piper nigrum), white pepper (Piper nigrum). No Cuminum cyminum included.
Related evidence
Update history
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