The Food and Drugs Authority (FDA) has issued a stern warning to Ghanaians over the use of locally manufactured cooking pots, popularly known as “Dadesen,” citing grave health implications such as cancer, kidney failure, and other chronic diseases linked to lead contamination.
According to the FDA, recent laboratory investigations revealed that many local artisans producing these metallic pots deliberately add toxic lead to the metal mixture used in their manufacture. The chemical is added to soften the metal for easy moulding, a dangerous practice that exposes users to severe long-term poisoning.
Speaking during a stakeholder engagement on heavy metal contamination in cereal-legume mixes held in Somanya in the Yilo Krobo Municipality, the FDA’s Head of Food Industrial Support Services Department, Madam Faustina Owusu-Kuffour, explained that the discovery followed a nationwide quality assessment exercise by the Authority.
“When they are making the pots, the metal becomes hard, so they add lead to soften it,” Madam Owusu-Kuffour said. “Unfortunately, that lead leaches into food when exposed to heat, posing significant health risks to consumers.”
The FDA noted that when these pots are used repeatedly for cooking or food storage, lead seeps into the food and accumulates in the body over time, leading to chronic lead poisoning. This condition can result in neurological damage, kidney failure, liver damage, reproductive issues, and an increased risk of cancer.
Experts from the Ghana Health Service who attended the engagement corroborated these findings, stating that lead exposure is particularly dangerous to children and pregnant women. Even small amounts can affect brain development, leading to reduced IQ, attention deficits, and behavioural problems in children.
The FDA emphasized that the issue extends beyond Dadesen pots to include other metal-based kitchen utensils made from recycled scrap materials, such as aluminium and iron rods, which may contain residues of hazardous substances.
Madam Owusu-Kuffour stated that while Ghanaian artisans have shown remarkable creativity in metalwork, using unsafe materials in cookware undermines public health and violates national food safety regulations. She urged consumers to purchase only FDA-approved cooking utensils and to be cautious of low-cost, unbranded metal pots sold in markets.
The Authority is also collaborating with local government assemblies, traditional authorities, and environmental health officers to trace and regulate artisans engaged in unsafe production practices.
“We understand that many of these artisans are unaware of the risks, so our goal is not just to enforce, but to educate,” she noted. “However, the FDA will not hesitate to take punitive action against those who continue to endanger public health.”
The FDA announced plans to launch a national awareness campaign to sensitize the public about the dangers of heavy metals in cookware and to train local manufacturers on safer alternatives. The initiative will also promote non-toxic production materials and the certification of verified artisans.
Meanwhile, health experts recommend that consumers who suspect their pots may contain lead discontinue use immediately, especially for boiling acidic foods such as tomatoes, palm soup, or light soup, as these can accelerate the leaching of lead into food.
Households are advised to switch to stainless steel, glass, or FDA-approved aluminium cookware, which have been proven to be safe and durable for domestic use.
The FDA’s warning comes amid growing concern over environmental contamination and the informal recycling of metals in Ghana. Scrap dealers often melt down used metals, including batteries, electronic waste, and vehicle parts, to produce kitchenware, exposing both workers and consumers to toxic heavy metals.
Public health analysts have commended the FDA for taking proactive steps but are calling for stricter regulation of informal metal industries, enhanced consumer education, and affordable access to safe cooking alternatives for low-income households.
Madam Owusu-Kuffour concluded by urging the media and civil society to amplify the message: “Food safety begins with what we cook in. If our pots are toxic, our food can never be safe.”
