REDUCTION OF LEAD CONCENTRATIONS IN VEGETABLES GROWN IN TARRAGONA PROVINCE, SPAIN, AS A CONSEQUENCE OF REDUCTION OF LEAD IN GASOLINE

Lead concentrations were determined in 350 samples belonging to 13 dif ferent species of vegetables from Tarragona Province, Spain. The sampl es were subjected to lead analyses by graphite furnace atomic absorpti on spectrophotometry. During the period 1989-1994, an average decrease for lead concentrations of 69% was estimated. Spinach showed the lowe st reduction in lead content (6%), while the highest decreases were ob served for onion (87%) and leek (90%). Taking into account the average consumption of vegetable foodstuffs by the population of Tarragona Pr ovince, the daily lead intake through edible vegetables was reduced fr om 41.5 mu g/d in 1989 to 10.6 mu g/d in 1994. The results of the curr ent study demonstrate a substantial decline in the lead levels of vege tables from Tarragona Province. The major cause of this decline is mos t likely the reduced leaded gasoline consumption.