The nutritional value of our food is greatly influenced by the cooking utensils we use. The advantages of using earthen pots, brass cookware, or even silver vessels for drinking water have been emphasised by traditions for centuries. These ancient practices weren't merely cultural customs; they were based on the knowledge that the way food is prepared and the utensils we use can improve its nutritional value and general health advantages.
The cookware that is used for cooking has the potential to either leak toxic chemicals into food or preserve nutrients. In a recent development, the United States Food and Drug Administration (USFDA) has issued a warning against cookware manufactured by Indian company Saraswati Strips Pvt. Ltd., after tests revealed the products could leach dangerous levels of lead into food.
According to the US health regulator, the products marketed as "pure aluminium utensils" and sold under the Tiger White brand were deemed unsafe for use in food storage and cooking.
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Details of the Products Under Scrutiny
Brand and Product Name: Pure Aluminium Utensils, Tiger White
Trademark Number: RTM No. 2608606
Certification Claim: ISO 9001:2015 certified company
Manufacturer: Saraswati Strips Pvt. Ltd., India
Additionally, the USFDA reported that some imported cookware products made of brass, aluminium, and aluminium alloys—often marketed as Indalium/Indolium or Hindalium/Hindolium—leached dangerously high levels of lead.
The agency has instructed consumers to stop using these products immediately and retailers to stop selling them.
What the Studies Say About Lead in Cookware
According to a National Library of Medicine study, lead levels in aluminium cookware frequently exceeded 100 parts per million (ppm). Many products released lead in quantities that exceeded the recommended dietary limits when cooked and stored.
In children, exposure to lead can harm neurological development, resulting in behavioural abnormalities, learning difficulties, and lowering IQ. Even minimal exposure can be harmful.
In adults, long-term exposure is associated with increased risks of cardiovascular disease, anaemia, kidney damage, hypertension, and reproductive toxicity.
Symptoms of Exposure to Lead
The USFDA states that there is no acceptable amount of lead exposure. Potential signs and symptoms include:
- Headaches, exhaustion, and stomach aches
- Changes in neurological function and vomiting
- Problems with focus and memory loss
- Delays in children's development
- High blood pressure, kidney damage, and anaemia
- Pregnant women and children are especially at risk.
USFDA Advice for Consumers and Retailers
The USFDA has asked all consumers to check if they own the cookware on the list, and throw it away right away. Do not donate or refurbish it and if you suspect elevated blood lead levels, speak with a healthcare professional.
Retailers and distributors should halt sales of the products that have been flagged and ask the USFDA for advice on cookware safety.
In order to protect the public's health and safety, the USFDA is still keeping an eye on lead levels in food and cookware.
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