The risk of lead contamination in bone broth diets

Monro JA, Leon R, Puri BK · Medical Hypotheses

Broth made from organic chicken skin/cartilage contained 9.5 ug/L lead and bone broth 7.01 ug/L, versus 0.89 ug/L in the cooking water — several-fold concentration of lead by the broth-making process.

Population

Laboratory analysis of broths made from organic chicken (no human subjects)

Intervention

Broth from skin/cartilage, bones, or meat, analyzed for lead

Comparator

The tap water used to make the broth

Limitations

Single small analysis of one producer's chickens; published in a hypothesis journal; absolute amounts per serving are still low and were not benchmarked against exposure limits.