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EFFECT OF CALCIUM AND PHOSPHORUS ON RETENTION OF LEAD BY GROWING ORGANISM

LUDWIG G. LEDERER, M.D., Ph.D.; FRANKLIN C. BING, Ph.D.
JAMA. 1940;114(25):2457-2461. doi:10.1001/jama.1940.62810250009009.
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Recent studies employing sensitive analytic methods have shown that traces of lead are present in practically all common foods which have been examined. Even minute amounts of lead may be detrimental to health if they accumulate in the body. To draw conclusions about the significance of the traces of lead that are ingested under ordinary conditions would require careful study and more data than now are available. The problem of lead in foods has been the subject of extensive reviews by Calvery1 and Monier-Williams.2 On the basis of evidence now available, lead must be considered a potential hazard and all possible contamination of food products with lead should be guarded against. The Council on Foods3 has repeatedly emphasized this point of view.

This report, which is part of an experimental study made possible by a special grant of the Board of Trustees of the American Medical Association

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