Lead In Lunchables 

Lead in lunchables? Let’s put this risk into perspective.
Lead may be present in food from the environment where foods are grown, raised, or processed. Levels of lead in the environment can vary depending on natural geographical makeup and proximity to current or past use or manufacturing of products made with lead. For example, lead has entered the environment from the past widespread use of lead in paint, gasoline, and plumbing materials, as well as many other products. While many commercial and industrial uses of lead have been phased out, there are still some products used or made in the U.S. that contain lead, and it is still used in products made in other countries.
Because there is no known safe level of exposure to lead, the FDA monitors and regulates levels of lead in foods. While it is not possible to completely prevent lead from entering the food supply, for foods that contain lead, it may be possible to reduce the levels through changes to agricultural or manufacturing practices. By law, food manufacturers have a responsibility to significantly minimize or prevent chemical hazards when needed.
An interim reference level (IRL) is a benchmark the FDA may use to determine if the amount of exposure to the contaminant in food is a potential health concern. IRLs also may be used to inform action levels, which are the level of contaminant in a food above which the FDA may consider a food harmful to health and in violation of the FDA’s safety laws.
www.fda.gov/food/environmenta...
FDA Announces Action Levels for Lead in Categories of Processed Baby Foods
www.fda.gov/news-events/press...
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