Here’s what dietitians are saying about the situation in Australia, and protein supplements more broadly…

Earlier this month an analysis by the US not-for-profit Consumer Reports found that two-third of 23 protein powders and shakes it tested contained lead levels that exceeded recommended daily limits in a single serving – based on the Californian guidelines which put the maximum allowable dose at 0.5 micrograms (mcg or ug) per day.

Some of the protein powders and shakes tested contained far greater lead levels – four products had over 400% more than that amount, including two that contained between 1200 and 1600% more – though it’s important to note that the threshold in the California guidelines falls below the FDA’s guidance for women of childbearing age.

Australian protein powders have not been analysed for lead contamination, so the implications here are less clear. Two Australian dietitians weigh in.

But what about here in Australia?

Most of the products Consumer Reports tested can be purchased online, but there is no data on lead levels in protein powders that have been sourced and manufactured in Australia.

Without getting an accredited laboratory to do a chemical analysis, there’s no way to know for sure.

Dietitian Samantha Stuk, director of The Nutrition Code and senior dietitian at Royal Melbourne Hospital, believes there are tighter controls in Australia.

“Australia’s food standards and supply chains differ considerably from those in the United States. The most recent national food testing (2019) found detectable lead in around 15% of Australian food samples, compared with about 27% in the U.S. This suggests that lead contamination is less prevalent here, reflecting our tighter import controls, food manufacturing standards, and environmental regulations,” she says.

In 2019, Food Standards Australia New Zealand (FSANZ) analysed 508 composite samples from 88 foods – not specifically protein powders or shakes – and found that 76 of the samples (15%) from 36 foods had detectable lead residue.

By contrast, lead was detected in 27% of food samples tested by the US government between 2014 and 2016.

FSANZ reported that several foods, including mussels, sultanas, chocolate cake, honey, peaches packaged in natural juice, canned pineapple and chocolate had lead detectable in all their composite samples. In 2019 the highest mean concentrations were found in mussels (0.074 mg/kg), sultanas (0.037 mg/kg), chocolate cake (0.026 mg/kg) and honey (0.024 mg/kg). “All other foods had mean lead concentrations less than 0.020 mg/kg,” the report stated.

FSANZ compared lead levels in food with the highest concentrations against international data, noting that lead levels in mussels and chocolate were “consistently well below those reported” in the United States, Europe and New Zealand, but the mean concentration of lead in sultanas was higher than what was reported internationally.

What is a safe level of lead exposure?

NHMRC guidelines from 2016 highlight that lead exposure in Australia has dropped significantly following restrictions on lead in paint, petrol and consumer goods, resulting in an average blood level below 5 micrograms per decilitre – the guidelines state that if someone has a blood lead level greater than that, the source of exposure should be investigated and reduced, particularly if they are a child or pregnant woman.

Dietitian and University of South Australia program director of Nutrition and Food Science, Dr Evangeline Mantzioris, explains that in 2022, the US Food and Drug Administration updated its maximum safe dietary lead levels to 2.2 mcg a day for children and 8.8 mcg a day for women of childbearing age. “This is much higher than the Californian levels Consumer Reports used,” she wrote in this Conversation article.

She argues that people should aim to consume as little lead as possible.

As a rule, Dr Mantzioris thinks it’s prudent to limit protein supplements.

“The issue with these protein supplements is that people tend to pick the same one to consume for a long period of time and often have it quite often a day,” she says.

While many whole foods do contain small amounts of lead depending on the soil, water and environmental contaminants they’re exposed to, having a varied diet is protective, she adds.

She also points out that products bought online may carry additional risk.

“A lot of people are buying these products online now and there certainly isn’t any regulation online on the products that you buy.”

However, Samantha Stuk says it’s important to keep things in perspective, particularly with regards to Australian sourced products.

“At present, there is no strong evidence to suggest Australians need to be concerned about lead contamination in locally available protein powders. Reported lead levels range from 0.016–1.77 µg per serve — well below the U.S. FDA’s upper daily limit of 8.8 µg,” Ms Stuk says.

“Nonetheless, this serves as a useful reminder that where possible, we should aim to meet protein needs through varied whole-food sources, reserving supplements for specific needs or circumstances.”

The role of protein supplements

Ms Stuk and Dr Mantzioris both say that a whole food first approach is best.

“Whole-food protein sources — such as lean meats, fish, eggs, dairy, legumes, nuts and seeds — should always be the first recommendation,” Ms Stuk says.

“These foods provide not only protein but also valuable nutrients such as iron, zinc, calcium, B-vitamins and fibre. Relying too heavily on processed or powdered protein products in place of whole foods can increase the risk of nutrient gaps and may negatively affect gut health.”

Dr Mantzioris concurs.

“For example if you get someone to drink milk, they’re also getting calcium and vitamin B12.

If you get them to have fish, they’re also getting omega-3 fatty acids, which is important for cognition and heart health and inflammation,” Dr Mantzioris says. “This is the first time in the history of humankind where we’ve decided to have supplements to make us healthy.”

Still, there are times when supplements are warranted.

Ms Stuk says some people may struggle to get enough protein in their diet.

“While most Australians meet the minimum recommended intake of 0.75 g/kg body weight per day, emerging research suggests that intakes between 1.0–1.5 g/kg/day may better support health and wellbeing — particularly for maintaining muscle mass with age, supporting exercise recovery, and promoting satiety and weight management,” Ms Stuk says.

“For some people, particularly those with higher protein needs or reduced appetite, meeting daily requirements through food alone can be difficult. In these cases, protein supplements can offer a convenient and practical way to help achieve targets — provided they are used occasionally and as a complement to, not replacement for, whole foods,” she adds.

When to refer to a dietitian

Dr Mantzioris says that while protein is crucial, it’s not the nutrient most Australians are lacking.

“Protein is absolutely essential. But at a certain level it’s just going to be used up – like any other macronutrient like carbohydrates and fat – and stored as either body fat or used up in energy. The problem is most Australians are not consuming enough vegetables and fibre,” she notes.

“But if they’ve been sick, they’ve lost a lot of weight, they’ve undergone rehab following an accident or some sort of medical issue, they do need more protein to build up muscle.”

In those cases, she recommends referring to a dietitian to assess the person’s diet in its entirety.

Ms Stuk says people with chronic kidney disease, pregnant or breastfeeding women, and children and adolescents should seek guidance from an accredited practising dietitian or medical professional before using protein supplements.

“High protein intakes can place additional strain on damaged or poorly functioning kidneys,” she says noting that advice will be different for healthy kidneys.