A recent analysis by the Central Pollution Control Board (CPCB) revealed that lead contamination was present in 26 % of vegetable samples collected from markets and nearby areas in Bengaluru, Karnataka. Out of 72 samples tested, 19 contained lead above permissible limits, posing food safety concerns for consumers.
Which Vegetables Were Affected?
The samples included a range of commonly consumed vegetables such as:
- Cabbage
- Cucumber
- Capsicum
- Beetroot
- Bitter gourd
- Turnip
- Ridge gourd
- Chillies and more
Several of these contained levels of lead significantly higher than the safety limits set by regulatory standards. Even some labelled as “organic” were found to have elevated lead levels.
Why Lead in Vegetables Is a Concern
Lead is a toxic heavy metal known to accumulate in the human body over time. Long-term exposure — even at low levels — is linked to serious health problems, including:
- Neurological effects, especially in children
- Kidney and liver damage
- Reproductive and developmental issues
- Increased cardiovascular risk
Because lead accumulates in bones and tissues, repeated consumption of contaminated vegetables can cause chronic health impacts.
Possible Sources of Contamination
Experts point to several potential contributors to heavy metal uptake in vegetables grown around Bengaluru:
- Contaminated irrigation water, including wastewater or water from polluted lakes
- Atmospheric deposition due to industrial emissions
- Soil contamination from past or ongoing environmental pollution
Previous studies have highlighted that vegetables grown with wastewater irrigation or from areas near polluted water bodies often have higher levels of toxic metals like lead, cadmium and nickel.
Food Safety and Public Health Actions Needed
The findings add urgency to ongoing calls for:
- Regular testing of vegetables sold in markets
- Stricter control of water and soil quality in farming areas
- Greater consumer awareness about food safety
- Policy interventions to reduce environmental contamination
Authorities including pollution control boards and food safety regulators may need coordinated action to prevent contaminated produce from reaching consumers.
