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Elevation of Lead in Human Blood from its Controlled Ingestion in Beer

AEA Environment & Energy, Harwell Laboratory, Didcot, Oxon OX11 ORA

C.J. Pickford

AEA Environment & Energy, Harwell Laboratory, Didcot, Oxon OX11 ORA

A.C. Chamberlain

AEA Environment & Energy, Harwell Laboratory, Didcot, Oxon OX11 ORA

J.C. Sherlock

Food Science Division, Ministry of Agriculture, Fisheries & Food, Smith Square, London SW1P 3HX, UK

J.S. Hislop

Food Science Division, Ministry of Agriculture, Fisheries & Food, Smith Square, London SW1P 3HX, UK

1 Nine volunteers ingested high levels of lead in beer over a 28-d period. The increase in blood lead varied by a factor of about two. There was a similar two-fold variability in the whole-body uptake (mean 14%) of a single oral dose of the short-lived tracer ²⁰³Pb.

2 The average elevations led to estimates of the potential increment from consumption of alcoholic beverages which accord broadly with epidemiological observation and which, if relevant to intakes of lead in table wine, raise the possibility of considerably elevated levels in the blood of avid consumers.

3 Rate constants inferred for removal of stable lead from blood were lower than reported following intake of the tracer, reflecting feedback of lead from other compartments.

Human & Experimental Toxicology, Vol. 11, No. 1, 3-9 (1992)
DOI: 10.1177/096032719201100101


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