Dietary Patterns Are Not Consistently Associated with Variability in Blood Lead Concentrations in Pregnant British Women

Abstract

Background During pregnancy lead crosses the placenta freely and can have adverse effects on the fetus, with the potential for lifelong impact on the child. Identification of dietary patterns and food groups in relation to measures of lead status could provide a more useful alternative to nutrient-specific advice to minimize fetal lead exposure. Objectives The aim of this study was to evaluate whether dietary patterns and food groups are associated with blood lead concentration (B-Pb) in pregnancy. Design Whole blood samples were collected at a median of 11 wk gestation (IQR 9–13 wk) from women enrolled in the Avon Longitudinal Study of Parents and Children birth cohort study, and analyzed for lead. Dietary pattern scores were derived from principal components analysis of a food-frequency questionnaire (32 wk gestation). Associations of dietary pattern scores (quartiles), and of food groups (frequency of consumption), with the likelihood of B-Pb ≥5 µg/dL identified with adjusted logistic regression (n = 2167 complete cases). Results There was a negative association between the “confectionery” dietary pattern and the likelihood of B-Pb ≥5 µg/dL (OR: 0.62; 95% CI: 0.41, 0.94) in an adjusted model. There were no associations with other dietary patterns. There was a positive association between the food group “all leafy green and green vegetables” and the likelihood of B-Pb ≥5 µg/dL (OR 1.45; 95% CI: 1.04, 2.01). Conversely, the food group “cakes and biscuits” was negatively associated (OR 0.63; 95% CI: 0.43, 0.93). After multiple imputation, there was a positive association of the “healthy” diet pattern and no association of the “confectionery” pattern. Conclusions We found limited evidence of an association between women's typical diet and B-Pb during pregnancy. Our findings do not indicate need to revise dietary guidance for pregnant women, who are advised to adopt a healthy diet in pregnancy, with a variety of foods consumed in moderation.

Determinants of blood and saliva lead concentrations in adult gardeners on urban agricultural sites

“…We found that eating more green vegetables (either home-grown (p = 0.21) or non-home-grown (p = 0.001)) was significantly associated with lower BLL for the cohort as a whole. The UK Avon Longitudinal Study of Parents and Children (ALSPAC) (n = 4285) also reported a positive association between consumption of more green vegetables and lower BLL (Taylor et al, 2019). Our UAS gardener group also demonstrated significant associations between eating more herbaceous fruit, e.g.…”

Trends of Blood Lead Levels in US Pregnant Women: The National Health and Nutrition Examination Survey (2001–2018)

“…Interestingly, some nutrients could modify the absorption and excretion of lead. Vitamin D and phosphorus intake were positively associated with the bone lead in the middle-to elderlyaged men (48). In contrast, dietary calcium and iron intake were inversely associated with blood lead levels in pregnant individuals (49,50).…”

“…Lead exposure from industrial uses and environmental contamination has dramatically decreased over the past decades in developed countries. Still, diet remains one of the primary daily lead sources in developed countries, with leafy vegetables the most significant contributor (48). A low lead level was continuously detected in the food supply despite the substantial decrease in lead levels over decades.…”

“…However, due to the difference in food composition and processing conditions, it is difficult to quantify the dietcaused lead exposure in the population. Recently, Taylor and colleagues investigated the association between lead exposure and dietary patterns in pregnant women (48). The "all leafy green and green vegetables" pattern was more likely to have higher blood lead levels.…”

“…The "all leafy green and green vegetables" pattern was more likely to have higher blood lead levels. Instead, a negative association was observed in the "confectionery" and "cakes and biscuits" dietary patterns (48). Interestingly, some nutrients could modify the absorption and excretion of lead.…”