Colorado

Reducing Lead Exposure through a Targeted Spice Swap Program in Colorado

In Colorado, public health officials identified an unexpected but serious source of lead exposure: imported spices commonly used by refugee and migrant families. Some spices were contaminated during processing—or intentionally adulterated to enhance color—placing children and adults at risk. Families were often unaware of the contamination and lacked access to safe alternatives. This highlighted the need for an intervention that could reduce exposure without disrupting important cultural food practices.

To address the issue, the program launched a responsive spice swap initiative that combined education, testing, and direct replacement of contaminated products. Families whose spices tested high for lead received safe substitutes at no cost, along with one-on-one education about lead risks and prevention. Staff ensured replacement spices were similar in taste and suitable for traditional cooking, supporting long-term behavior change. Follow-up blood lead testing reinforced the effectiveness of the intervention and strengthened trust between families and public health professionals.

The impact has been significant. Of 75 spices tested, 52 were found unsafe due to high lead levels, including turmeric and mixed spice blends with extremely high concentrations—one turmeric sample tested at 857,000 ppb. Seventeen children were identified with higher blood lead levels (≥3.5 µg/dL) linked to contaminated spices, and among those who received follow-up testing after unsafe spices were replaced, all showed declining blood lead levels. By pairing culturally informed outreach with concrete exposure reduction strategies, Colorado's public health department is preventing ongoing harm and protecting families from hidden sources of lead in their homes.