Resumen de Reduction of lead concentrations in vegetables grown in Tarragona Province, Spain, as a consequence of reduction of lead in gasoline

Marta Schuhmacher Ansuategui, Montserrat Bellés Mateu, Jacinto Corbella, Angela Rico, José Luis Domingo Roig

• Lead concentrations were determined in 350 samples belonging to 13 different species of vegetables from Tarragona Province, Spain. The samples were subjected to lead analyses by graphite furnace atomic absorption spectrophotometry. During the period 1989–1994, an average decrease for lead concentrations of 69% was estimated. Spinach showed the lowest reduction in lead content (6%), while the highest decreases were observed for onion (87%) and leek (90%). Taking into account the average consumption of vegetable foodstuffs by the population of Tarragona Province, the daily lead intake through edible vegetables was reduced from 41.5 μg/d in 1989 to 10.6 μg/d in 1994. The results of the current study demonstrate a substantial decline in the lead levels of vegetables from Tarragona Province. The major cause of this decline is most likely the reduced leaded gasoline consumption.