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Dear all,
A caller advised me this morning about this excellent chapter on lead and nutrition from the website of the Wisconsin Department of Health and Family Services at http://dhfs.wisconsin.gov/lead/doc/Chap11Nutrition.pdf Interestingly, I do not recall ever reading before that "Foods Rich In Zinc, Vitamin E, Thiamin . . .Reduce the Toxic Effects of Lead". I mean, I've read separately about both zinc and Vitamin E being recommended for lead poisoned people but have not read about thiamin or the three nutrients together being recommended. Have other people read this before? Does anyone specifically follow this dietary advice and if so, have you found it helps? Here's an extract from the chapter:
Figure 11.1
Foods that Reduce Lead Absorption are those rich in . . .
Calcium:
milk, cheese, yogurt, kale, collards, turnip greens, canned salmon. sardines withbones
Iron:
lean meats and poultry, seafood, cereals and breads fortified with iron, peanut butter,nuts, dried beans & peas, raisins, prunes, prune juice, greens such as broccoli and spinach
Vitamin C:
tomatoes, oranges and grapefruits and juices, juices fortified with vitamin C,strawberries, kiwi, green peppers, watermelon, cantaloupe, potatoes
Offer more of these!
Other nutrients can help the body to reduce the toxic effects of lead that is absorbed.
Zinc, thiamin, and vitamin E all play this role. Families may be unfamiliar with foods
that contain these nutrients.
Figure 11.2
Foods Rich In Zinc, Vitamin E, Thiamin . .
.Reduce the Toxic Effects of LeadZinc Vitamin E Thiamin
Lean red meats Vegetable oils Whole grain foods
Eggs Wheat germ Organ meats
Fish & seafood Nuts Lean pork
Milk & cheese Legumes
Offer more of these!
Elizabeth O'Brien,
Manager, Global Lead Advice & Support Service (GLASS) run by The LEAD Group Inc.
PO Box 161 Summer Hill NSW 2130 Australia
Ph +61 2 9716 0132 Freecall 1800 626086
www.lead.org.au
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