Limit lead absorption by getting enough vitamin C, calcium and iron
Children, along with pregnant and breastfeeding women are among those at risk for lead poisoning. Exposure can lead to serious health effects in a developing fetus, children and adults. Common sources of lead include lead-based paint and lead-contaminated drinking water, as well as items imported from other countries, such as consumer products, foods, cosmetics and traditional medicines.
Among the steps families can take to protect themselves from lead exposure is consuming a healthy diet. In particular, three key nutrients - vitamin C, calcium and iron - are thought to help limit the body’s absorption of lead. Your participants can get these nutrients through eating certain foods, many of which are in the WIC food packages.
Need some ideas to help your participants get adequate amounts of these nutrients and make the most of their food packages? Check out some sample meals and snacks.
Sources of Iron in the WIC Food Packages
Although less of the iron in plants is absorbed, every bite counts, and adding a source of vitamin C to vegetarian iron sources will enhance absorption
- Iron-fortified breakfast cereals
- Legumes (peas, beans, and lentils)
- Dark, leafy green vegetables
- Canned sardines
U.S. Environmental Protection Agency