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Research Article Volume 14 Issue 2
Heavy metal contaminations in staple spices sold in Yaounde, Cameroon: implications for consumers’ health
Megne Rochelle Maelle Foteping, , Wilfride Laure Huitkeu, Wilfred Angie Abia,
Received: April 10, 2026 | Published: May 11, 2026
Citation: Foteping MRM, Huitkeu WL, Abia WA. Heavy metal contaminations in staple spices sold in Yaounde, Cameroon: implications for consumers’ health. J Nutr Health Food Eng. 2026;14(2):63-72 DOI: 10.15406/jnhfe.2026.14.00389
Abstract
Spices form an essential component of meals worldwide, particularly in Cameroon. Global concerns over spice safety, especially heavy metal contamination and associated consumer health risks continue to escalate. Yet spice safety in Cameroon remains largely uncharacterized. This study assessed heavy metal (mainly, lead Pb, cadmium Cd, and arsenic As) contamination levels in staple spices sold in Yaoundé markets and the associated consumer health risks. An online consumer survey and in-person interviews with spice vendors were conducted at Yaoundé’s major markets. Different variety of spices were purchased randomly and analyzed for heavy metals (Pb, Cd, As) using inductively coupled plasma optical emission spectrometry (ICP-OES). The survey showed universal spice consumption (100%), primarily whole forms (79%) from local markets (78%), stored in plastic (43%), and used daily for cooking (100%) and or medicinal purposes (69%). Top consumed spices included garlic (77%), ginger (73%), white pepper (71%), country onion (63%), cloves (54%) and njansang (42%). Awareness of heavy metals was low (25%), though 94% recognized health risks. Mean (range) levels were 1.86 (<LOD-11.15) mg/ kg Pb, 1.18 (<LOD-5.07) mg/kg Cd, and 8.83 (<LOD-14.38) mg/kg As. Estimated daily intakes were 0.00029 mg/kg/day Pb, 0.00011 mg/kg/day Cd, and 0.0014 mg/kg/day As. While Pb and Cd exposures appear low risk, As contamination in 92% of spices exceeding THQ of 1 signal significant non-carcinogenic health threat. The estimated c ancer risk (ECR) revealed that the ECR linked to Cd exposure from oregano (0.00031708), cardamom (0.00019632) and pepper ( 0.00016458) and the ECR associated with exposure to As in all the studied spice samples except mustard, exceeded typical thresholds of 0.000001 to 0.0001, emphasizing the need for targeted Cd and particularly As interventions. The ECR from Pb exposure from any of the samples did not pose a concern. This pioneer spice safety study from Cameroon suggests that spices sold in the Mfoundi and Mokolo/8eme markets in Yaounde are tainted with As, and to a lower extent, Cd, with potential cancer risk, that requires urgent attention.
Keywords: lead, cadmium, arsenic, spices safety, consumer health, Yaounde-Cameroon
©2026 Foteping, et al. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.